Southern Fried Chicken Burgers (Print View)
Crispy Southern-spiced chicken fillets in soft buns with tangy slaw and pickles for ultimate comfort.
# 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 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
24 - Lettuce leaves
# How-To Steps:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken thighs, ensuring they are fully coated. Marinate for at least 20 minutes or up to overnight in the refrigerator for best results.
02 - Combine flour, cornstarch, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece into the flour mixture, ensuring a thick, even coating. Place coated chicken on a wire rack.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of approximately 1 inch. Heat oil to 350°F.
05 - Fry chicken in batches for 5 to 7 minutes per side until golden, crisp, and cooked through. Internal temperature should reach 165°F. Drain on a wire rack or paper towels.
06 - Combine shredded cabbage, grated carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix well until evenly coated.
07 - Lightly toast buns if desired. Spread mayonnaise on bottom bun, add lettuce, place fried chicken thigh on top, add slaw and pickle slices, and cover with top bun.
08 - Serve immediately while chicken is hot and crispy for optimal texture and flavor.
# Expert Hints:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the double coating creates that shatteringly crisp crust we all chase
- Homemade slaw cuts through the richness, turning what could be heavy into something balanced and fresh
- These burgers assemble quickly once the chicken is fried, making them perfect for feeding a hungry crowd
02 -
- Letting the chicken rest on a wire rack after frying keeps it crispy, whereas paper towels can make the crust soggy underneath
- The oil temperature will drop when you add chicken, so adjust your heat between batches to maintain that perfect fry
- The slaw tastes better if it sits for at least 15 minutes, so make it first and let it mingle while you fry
03 -
- Pat the chicken dry before marinating if you have time, as excess moisture can prevent the coating from sticking properly
- Use a splatter guard if you have one, because buttermilk pops more than you expect when it hits hot oil