Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy fried chicken thigh with fresh toppings and creamy sauce on a toasted bun
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ Coating
08 - 1½ cups all-purpose flour
09 - ½ cup cornstarch
10 - 2 teaspoons paprika
11 - 1 teaspoon baking powder
12 - 1 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Frying
15 - 4 cups vegetable oil for deep frying
→ Burger Assembly
16 - 4 brioche or potato burger buns, split
17 - 4 lettuce leaves
18 - 4 slices ripe tomato
19 - 8 slices dill pickle
20 - 4 tablespoons mayonnaise
21 - 2 teaspoons hot sauce optional
# How-To Steps:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Add chicken thighs, submerge completely, cover, and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish until evenly blended.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat completely and pressing to create thick, craggy coating that adheres well.
05 - Lower coated pieces carefully into hot oil using tongs. Fry for 6 to 8 minutes per piece, turning once halfway through, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Lightly toast cut sides of burger buns until golden and warm to the touch.
07 - Stir together mayonnaise and hot sauce in small bowl until thoroughly combined for spicy variation.
08 - Spread mayonnaise on toasted bottom buns. Layer lettuce, fried chicken, tomato slices, and pickles. Crown with top buns and serve immediately while hot.
# Expert Tips:
01 -
- The cornstarch creates this shatteringly crisp coating that stays crunchy even after the burger's assembled
- Marinating the chicken in buttermilk overnight makes it tender enough to cut with a fork
- That spicy mayo ties everything together with just enough kick to keep things interesting
02 -
- Patting the chicken partially dry before coating helps the flour stick better, but don't remove all the buttermilk or you'll lose flavor
- Letting the coated chicken sit for 10 minutes before frying gives the coating time to set and cling tighter
- Using a wire rack instead of paper towels keeps the bottom crust from getting soggy
03 -
- Pound the chicken thighs to an even thickness before marinating so they all cook at the same rate
- Sprinkle a pinch of flaky sea salt on the chicken immediately after frying while it's still hot
- Place lettuce on the bottom bun to protect it from getting soggy