Ultra Crunchy Fried Chicken Burger (Printable Version)
Golden crispy chicken fillets with craggy coating, fresh veggies, and spicy mayo on toasted buns.
# 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 optimal flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish until evenly blended.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot and heat to 350°F.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat completely and creating a thick, craggy coating.
05 - Lower coated chicken carefully into hot oil. Fry for 6 to 8 minutes per piece, turning once, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Lightly toast cut sides of burger buns until golden and warm.
07 - Stir together mayonnaise and hot sauce in small bowl until combined, adjusting heat to preference.
08 - Spread spicy mayo on bottom bun. Layer lettuce, fried chicken fillet, tomato slices, and pickles. Crown with top bun and serve immediately.
# Expert Tips:
01 -
- The cornstarch in the coating creates this shatteringly crisp exterior that stays crunchy even under all those burger toppings
- Marinating the chicken in buttermilk overnight makes it ridiculously juicy and tender, almost like a restaurant version but better
02 -
- The oil temperature will drop when you add chicken, so do not crowd the pot or your coating will get soggy before it crisps up
- Patting the chicken dry before coating makes a huge difference in how well the flour adheres and crisps
03 -
- Double coating the chicken creates an even thicker crust if you want maximum crunch factor
- Keep a close eye on your oil temperature between batches, maintaining 350°F makes all the difference