Ultra Crunchy Fried Chicken Burger (Printable)
Golden, craggy fried chicken thighs with fresh toppings and zesty mayo on toasted brioche 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 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 Steps:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper in a large bowl. Submerge chicken thighs completely. Cover and refrigerate for at least 2 hours, up to overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne pepper, salt, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly throughout the flour mixture.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout the frying process for consistent results.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring a thick, craggy coating adheres to all surfaces. Shake off any loose flour.
05 - Carefully lower coated chicken into hot oil using tongs. Fry for 6 to 8 minutes per piece, turning once halfway through, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Lightly toast burger buns until golden and warm to the touch.
07 - Stir together mayonnaise and hot sauce in a small bowl until fully incorporated. Adjust heat level to taste.
08 - Spread spicy mayonnaise on bottom bun. Layer lettuce, crispy fried chicken, tomato slices, and pickles. Crown with top bun and serve immediately while chicken remains hot and crunchy.
# Expert Suggestions:
01 -
- The coating creates this insane shatter-crust that stays crispy even under juicy tomato and warm mayo
- Buttermilk does double duty tenderizing the meat while keeping the blossoming exterior light as air
02 -
- Patting the chicken dry before the first flour dip helps the coating adhere better
- Letting fried chicken rest on a wire rack instead of paper towels preserves the crunch
03 -
- A splash of pickle juice in the marinade adds subtle tang that pairs beautifully with the fried coating
- Letting the coated chicken rest for 10 minutes before frying helps the coating set and reduces fall-off