Ultra Crunchy Fried Chicken Burger (Printer-friendly)

Golden crispy chicken fillet with fresh toppings and zesty mayo on a toasted brioche bun

# 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 Make It:

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 2 hours to overnight.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish until evenly distributed.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
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 pieces carefully into hot oil. Fry 6 to 8 minutes, turning once halfway through, until golden brown with internal temperature reaching 165°F. Transfer to wire rack to drain.
06 - Lightly toast cut sides of burger buns until golden and warm.
07 - Stir together mayonnaise and hot sauce until smooth for spicy mayo variation.
08 - Spread mayonnaise on toasted bottom buns. Layer lettuce, fried chicken, tomato slices, and pickles. Crown with top buns and serve immediately.

# Expert Tips:

01 -
  • The cornstarch and baking powder create this unreal crunch that actually lasts, even after the chicken cools down slightly
  • Marinating in buttermilk makes the chicken insanely juicy inside while that coating gets golden and craggy
  • Everything can be prepped ahead, so you are just frying and assembling when people are already hungry
02 -
  • Pat the chicken semi-dry before coating or the buttermilk creates a gummy layer under the flour
  • Let the coated chicken sit for 5 minutes before frying to help the coating set better
  • Do not crowd the pan or the oil temperature drops and you get soggy, greasy chicken
03 -
  • Use a wire rack for draining instead of paper towels to keep the bottom crust from getting soggy
  • Season the flour mixture aggressively because some seasoning stays on the coating instead of reaching the meat
  • Have all your toppings prepped before you start frying so you can assemble everything while the chicken is at peak crispiness

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