Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken with fresh toppings and creamy mayo on toasted brioche buns.
# What You'll 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 - 1/2 teaspoon black pepper
→ Coating
08 - 1 1/2 cups all-purpose flour
09 - 1/2 cup cornstarch
10 - 2 teaspoons paprika
11 - 1 teaspoon baking powder
12 - 1 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 1/2 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
# Directions:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Submerge chicken thighs 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 a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat thoroughly and creating a thick, craggy exterior.
05 - Lower chicken pieces carefully into hot oil. Fry for 6 to 8 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Lightly toast burger buns until golden and warm.
07 - Stir together mayonnaise and hot sauce for spicy mayonnaise, if desired.
08 - Spread mayonnaise on bottom buns. Layer lettuce, fried chicken, tomato slices, and pickles. Crown with top buns and serve immediately.
# Expert Hints:
01 -
- The buttermilk marinade keeps the chicken impossibly juicy while the coating shatters beautifully with every bite
- Everything comes together in under an hour, making it totally achievable for a weeknight dinner that feels like a weekend treat
02 -
- Patting the chicken dry before the first flour dip helps the coating adhere better and prevents soggy spots
- Let the fried chicken rest on a wire rack instead of paper towels to maintain that precious crunch on all sides
03 -
- Letting the marinated chicken come to room temperature for 20 minutes before frying helps it cook more evenly and prevents the oil temperature from dropping too much
- Sprinkle a pinch of extra salt on the chicken immediately after frying while it is still hot for maximum flavor impact