Southern Fried Chicken Burgers (Printable)
Crispy buttermilk-marinated chicken thighs with Southern spices, served in toasted buns with tangy cabbage slaw and dill pickles.
# 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 plain flour
09 - 1/4 cup cornflour (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 & pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise (optional)
24 - Lettuce leaves (optional)
# Steps:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until fully combined. Submerge chicken thighs in the mixture, ensuring complete coverage. Marinate for 20 minutes minimum or refrigerate overnight for optimal flavor penetration.
02 - Combine flour, cornflour, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl. Mix thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each thigh firmly into the flour mixture, coating all sides generously. Shake off loose flour and transfer pieces to a wire rack for 5 minutes to set the coating.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat over medium-high heat until temperature reaches 350°F, maintaining steady heat throughout frying.
05 - Carefully place chicken pieces in hot oil without overcrowding. Fry 5 to 7 minutes per side until deep golden brown and crispy. Verify internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper in a mixing bowl. Toss until vegetables are evenly coated. Adjust seasoning to taste.
07 - Lightly toast burger buns for added texture. Spread mayonnaise on bottom buns, layer lettuce leaves if desired, top with crispy fried chicken, mound slaw generously, arrange pickle slices, and crown with top bun.
08 - Present burgers while chicken remains hot and coating maintains maximum crunch. Pair with french fries, coleslaw, or potato salad alongside cold lager or sweet tea.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while that double flour coating creates the kind of crunch that echoes through your kitchen
- This is the kind of food that makes people cancel their dinner plans and ask if they can just come over to your place instead
02 -
- Letting the chicken rest on a wire rack after dredging for about 10 minutes helps the coating adhere better during frying so you do not end up with naked patches
- Oil temperature drops dramatically when you add cold chicken, so do not crowd your pan or the coating will turn soggy instead of staying crispy
03 -
- Let your chicken come to room temperature for about 20 minutes before frying to ensure even cooking throughout
- Double dredge by dipping back into the buttermilk and then flour again for an extra thick restaurant style crust