Southern Fried Chicken Burgers (Print)
Crispy buttermilk-marinated chicken thighs with spiced flour coating, tangy cabbage slaw, and pickles on toasted 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 salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
→ Coating
08 - 1 1/4 cups plain flour
09 - 1/4 cup cornstarch
10 - 1 teaspoon salt
11 - 1 teaspoon paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon garlic powder
15 - Vegetable oil, for frying
→ Slaw
16 - 1 cup finely shredded cabbage
17 - 1 small carrot, grated
18 - 2 tablespoons mayonnaise
19 - 1 teaspoon apple cider vinegar
20 - Salt and pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tablespoons mayonnaise (optional)
24 - Lettuce leaves (optional)
# How To Make:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken thighs, ensuring complete coating. Marinate for 20 minutes or overnight refrigerated for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl. Whisk 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, ensuring thick, even adhesion of coating. Transfer to wire rack.
04 - Pour vegetable oil 1 inch deep into a skillet or Dutch oven. Heat to 350°F, maintaining steady temperature throughout frying process.
05 - Fry chicken in batches without overcrowding. Cook 5-7 minutes per side until golden, crispy, and internal temperature reaches 165°F. Drain on wire rack or paper towels.
06 - Toss shredded cabbage, grated carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix thoroughly until vegetables are evenly coated.
07 - Lightly toast buns if desired. Spread mayonnaise on bottom bun, layer lettuce, fried chicken thigh, slaw, and pickle slices. Crown with top bun and serve immediately while hot and crispy.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken incredibly tender and juicy on the inside
- That double dredged coating stays crispy for hours, even under all that slaw
02 -
- Let the fried chicken rest on a wire rack, not paper towels, so the bottom crust stays crispy
- The oil temperature will drop when you add chicken, so adjust the heat as needed to maintain that steady sizzle
03 -
- Use a kitchen thermometer to check your oil temperature, it takes all the guesswork out of frying
- Let the chicken rest for 5 minutes after frying so the juices redistribute evenly