Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken with fresh toppings and creamy sauce on a toasted bun. Ready in 45 minutes.
# 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
# How-To Steps:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Add chicken thighs, submerging completely. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish. Whisk thoroughly to ensure even distribution of spices and leavening agents.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness and even cooking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, turning to coat completely and creating a thick, craggy coating that will crisp beautifully.
05 - Carefully lower coated chicken into hot oil using tongs. Fry for 6-8 minutes per piece, turning once halfway through, until golden brown and cooked through to an internal temperature of 165°F. Drain on a wire rack or paper towels.
06 - Lightly toast burger buns until golden, creating a sturdy base that won't become soggy from the sauce and juices.
07 - Combine mayonnaise with hot sauce in a small bowl, adjusting heat level to preference. This adds a complementary kick to the rich fried chicken.
08 - Spread spicy mayo on the bottom bun. Layer with lettuce, followed by the hot fried chicken fillet. Top with fresh tomato slices and dill pickles. Crown with the top bun and serve immediately while chicken remains crispy.
# Expert Advice:
01 -
- The coating stays impossibly crunchy even after the sauce hits it
- Buttermilk makes the chicken inside tender enough to cut with a fork
02 -
- Patting the chicken slightly dry before dredging helps the coating adhere better
- Let the fried chicken rest on a wire rack, not paper towels, to preserve the crunch
03 -
- Seasoning the flour mixture generously makes every layer flavorful
- Letting the marinated chicken come to room temperature helps it cook evenly