Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken with fresh toppings on toasted bun
# 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 Make It:
01 - In a large bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, up to overnight for maximum flavor penetration.
02 - In a shallow dish, combine flour, cornstarch, paprika, baking powder, cayenne pepper, salt, and black pepper. Mix thoroughly to distribute spices evenly.
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 the flour mixture, turning to coat completely and pressing to create a thick, craggy coating that adheres well.
05 - Carefully lower coated chicken into hot oil. Fry for 6 to 8 minutes per piece, turning once halfway through, until deep golden brown and cooked through to internal temperature of 165°F. Transfer to wire rack or paper towels to drain.
06 - Lightly toast burger buns until golden brown for added texture and to prevent sogginess.
07 - Combine mayonnaise with hot sauce in a small bowl, adjusting spice level to preference.
08 - Spread spicy mayo on bottom bun. Layer with lettuce leaf, fried chicken fillet, tomato slice, and pickle chips. Top with remaining bun and serve immediately while hot.
# Expert Advice:
01 -
- The cornstarch creates this shatteringly crisp shell that stays crunchy even after the chicken cools down
- Marinating in buttermilk makes the chicken impossibly tender while keeping all those spices right against the meat
02 -
- Oil temperature drops when you add cold chicken, so do not crowd the pot or everything will turn out greasy and sad
- Patting the marinade off too aggressively means less adhesion for the coating, just let the excess drip off naturally
03 -
- Let the coated chicken sit on a rack for 10 minutes before frying, this helps the coating set and creates better crunch
- Line your wire rack with foil underneath for easier cleanup, because nobody wants to deal with that mess later