Ultra Crunchy Fried Chicken Burger (Printable Version)
Golden crispy chicken with fresh toppings and creamy sauce on a toasted bun, ready in 45 minutes.
# 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:
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 pepper, salt, and black pepper in a shallow dish. Mix thoroughly to ensure even distribution of spices and leavening agents.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout cooking process for optimal crisping.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat completely and creating textured, craggy surface for maximum crunch.
05 - Carefully lower coated chicken into hot oil using tongs. Fry 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 buns in pan or toaster until golden brown and warmed through, creating sturdy base for toppings.
07 - Combine mayonnaise with hot sauce in small bowl, adjusting ratio to preferred heat level. Whisk until smooth and fully incorporated.
08 - Spread spicy mayo on bottom bun. Layer lettuce leaf, crispy fried chicken thigh, tomato slice, and pickle chips. Crown with top bun and serve immediately while chicken remains hot and crispy.
# Expert Advice:
01 -
- The cornstarch and baking powder create a shatteringly crisp crust that stays crunchy even after the sauce hits it
- Marinating the chicken in buttermilk overnight makes it impossibly tender and juicy
- Everything cooks in one oil, and you can toast the buns right after frying while the oil is still hot
02 -
- Letting the chicken rest for 5 minutes after frying keeps the juices from running out when you bite into it
- A wire rack is infinitely better than paper towels for draining, preventing that sad soggy bottom situation
- Double dipping in buttermilk and flour creates an even thicker crust if you want maximum crunch
03 -
- Pat the chicken thighs dry with paper towels before adding them to the buttermilk marinade for better adhesion
- Let the breaded chicken sit on a rack for 10 minutes before frying to help the coating set and prevent it from falling off in the oil