Southern Fried Chicken Burgers (Printable)
Crispy buttermilk-marinated chicken thighs with tangy cabbage slaw and pickles on toasted buns
# Ingredient List:
→ 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 cornflour (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 & pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise (optional)
24 - Lettuce leaves (optional)
# 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, up to overnight in the refrigerator for best results.
02 - Mix flour, cornflour, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl until well combined.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. Place coated pieces on a wire rack.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry chicken in batches for 5-7 minutes per side until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Drain on a wire rack or paper towels.
06 - Combine cabbage, carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix thoroughly until all ingredients are evenly coated.
07 - Lightly toast buns if desired. Spread mayonnaise on the bottom bun, layer with lettuce (if using), a fried chicken thigh, slaw, and pickle slices. Top with the remaining bun half.
08 - Serve immediately while chicken is hot and crispy for optimal texture.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating this shatteringly crisp crust that actually stays crunchy
- That homemade slaw cuts right through the richness with just enough tang and crunch to balance everything perfectly
02 -
- Letting the coated chicken rest on that wire rack before frying is what makes the coating actually stay on instead of sliding off into your oil
- Crowding the pan drops the oil temperature dramatically, so work in batches and give each piece room to crisp up properly
03 -
- Pat the chicken almost completely dry before marinating so the buttermilk can actually penetrate the meat instead of sliding off surface moisture
- Sprinkle a little extra salt over the chicken immediately after frying while it's still hot that final sprinkle locks in the flavor