Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken with fresh toppings on toasted 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 - 1/2 teaspoon black pepper
→ Coating
08 - 1 1/2 cups all-purpose flour
09 - 1/2 cup cornstarch
10 - 2 teaspoons paprika
11 - 1 teaspoon baking powder
12 - 1 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 1/2 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 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, whisking thoroughly to distribute spices evenly.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Bring temperature to 350°F, maintaining steady heat throughout frying process.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat completely and creating thick, craggy exterior for maximum crunch.
05 - Lower chicken pieces carefully into hot oil using tongs. Fry 6 to 8 minutes, flipping 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 brioche buns until golden and warm to the touch.
07 - Blend mayonnaise with hot sauce if adding spicy kick to sandwich.
08 - Spread mayonnaise mixture on toasted bottom bun. Layer lettuce leaf, fried chicken thigh, tomato slice, and pickle chips. Crown with top bun and serve immediately while chicken remains hot and crispy.
# Expert Hints:
01 -
- The cornstarch trick creates shatter crisp coating that stays crunchy even under sauce
- Buttermilk marinade makes the chicken impossibly tender inside
- Everything cooks in one pan with minimal cleanup required
02 -
- Let the coated chicken rest for five minutes before frying for better adhesion
- Oil temperature drops when adding chicken so wait for it to recover between batches
- Drain fried chicken on a wire rack not paper towels to maintain maximum crunch
03 -
- Pat the chicken dry before the first flour dip for better coating adherence
- Use a kitchen thermometer to check oil temperature between batches