Southern Fried Chicken Burgers (Printable)
Crispy chicken fillets with Southern spices, tangy slaw, and pickles on soft buns for ultimate comfort food.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 tsp hot sauce
04 - 1 tsp salt
05 - 1/2 tsp black pepper
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
→ Coating
08 - 1 1/4 cups all-purpose flour
09 - 1/4 cup cornstarch
10 - 1 tsp salt
11 - 1 tsp paprika
12 - 1/2 tsp cayenne pepper
13 - 1/2 tsp onion powder
14 - 1/2 tsp garlic powder
15 - Vegetable oil for frying
→ Slaw
16 - 1 cup finely shredded cabbage
17 - 1 small carrot grated
18 - 2 tbsp mayonnaise
19 - 1 tsp apple cider vinegar
20 - Salt and pepper to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise optional
24 - Lettuce leaves optional
# How To Make It:
01 - Whisk together buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika in a large bowl until thoroughly combined. Add chicken thighs and turn to coat completely. Cover and marinate for at least 20 minutes, or refrigerate overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a wide shallow bowl. Whisk vigorously to evenly distribute spices throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each thigh firmly into the flour mixture, ensuring complete coverage on all sides. Shake gently to remove loose flour and transfer to a wire rack. Let rest for 5 minutes to help coating adhere.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat over medium-high heat until oil reaches 350°F. Maintain this temperature throughout frying for optimal crisping.
05 - Carefully place 2 chicken thighs in the hot oil without crowding the pan. Fry for 5 to 7 minutes per side until deep golden brown and crispy. Verify doneness with an instant-read thermometer inserted into the thickest part reaching 165°F. Transfer to a clean wire rack to drain. Repeat with remaining chicken.
06 - Toss shredded cabbage and grated carrot in a medium bowl. Add mayonnaise and apple cider vinegar, mixing until evenly coated. Season with salt and pepper to taste. Refrigerate until ready to assemble.
07 - Split burger buns in half and place cut-side up in a dry skillet over medium heat. Toast for 1 to 2 minutes until lightly golden and warmed through.
08 - Spread mayonnaise on the bottom bun if using. Layer lettuce, a fried chicken thigh, a generous portion of slaw, and pickle slices. Top with the remaining bun half. Serve immediately while chicken is hot and crispy.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while that cornflour crunch gives you that perfect shatter when you bite down
- That homemade slaw cuts through all the richness with just enough tang and crunch to balance everything out
02 -
- Letting the coated chicken rest on a wire rack before frying helps the coating adhere better and prevents it from falling off in the oil
- Oil temperature drops when you add cold chicken so give it a moment to recover between batches
03 -
- Pound the thicker end of each thigh slightly so they cook evenly
- Sprinkle a pinch of salt on the chicken immediately after frying while it is still hot