Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy fried chicken on soft brioche with fresh lettuce, tomato, pickles, and spicy mayo.
# What You 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 - ½ teaspoon black pepper
→ Coating
08 - 1½ cups all-purpose flour
09 - ½ cup cornstarch
10 - 2 teaspoons paprika
11 - 1 teaspoon baking powder
12 - 1 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - ½ 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:
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 minimum 2 hours or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Bring temperature to 350°F, maintaining steady heat throughout frying process.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, ensuring thick, craggy coating adheres to all surfaces.
05 - Lower coated chicken carefully into hot oil. Cook 6 to 8 minutes per piece, turning once halfway through, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Lightly toast cut sides of burger buns until golden and crisp.
07 - Blend mayonnaise with hot sauce for spicy variation, or use plain mayonnaise as preferred.
08 - Spread mayonnaise on toasted bottom buns. Layer lettuce, crispy fried chicken, tomato slices, and pickles. Crown with top buns and serve immediately while hot.
# Expert Tips:
01 -
- The cornstarch in the coating creates this insane crunch that lasts even after the chicken cools down
- Marinating in buttermilk makes the chicken impossibly tender while seasoning every single bite
02 -
- Let the coated chicken rest for about 10 minutes before frying to help the coating set and prevent it from falling off in the oil
- Don't crowd the pot, frying in batches will keep the oil temperature steady and ensure even cooking
03 -
- Pat the marinated chicken dry with paper towels before coating for better adhesion
- Let the chicken rest on a wire rack rather than paper towels to keep the bottom crispy