Ultra Crunchy Fried Chicken Burger (Printable version)
Golden crispy chicken thighs marinated in buttermilk, coated with seasoned flour, and served on toasted brioche with fresh veggies.
# List of ingredients:
→ 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
# Directions:
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 minimum or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, salt, and black pepper in a shallow dish. Blend thoroughly to ensure even distribution of spices and leavening agents.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Bring temperature to 350°F and maintain throughout cooking process for optimal crispiness.
04 - Remove 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 surface for maximum crunch.
05 - Lower chicken carefully into hot oil. Fry 6 to 8 minutes per piece, turning once, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Lightly toast burger buns until golden edges form. For spicy variation, whisk mayonnaise with additional hot sauce to create signature spread.
07 - Spread prepared mayonnaise on bottom bun. Layer lettuce, fried chicken fillet, tomato slices, and pickles. Crown with top bun and serve immediately while chicken remains ultra-crispy.
# Expert Advice:
01 -
- The cornstarch creates this glass-like crust that stays crunchy even after the sauce hits it
- Marinating the thighs in buttermilk makes the meat inside impossibly tender
02 -
- Let the fried chicken rest on a wire rack instead of paper towels so the bottom crust does not get soggy
- Do not crowd the pot or the oil temperature will drop and you lose the crunch
03 -
- Pat the chicken dry before marinating so the buttermilk actually penetrates the meat
- Season your flour coating generously because some falls off during frying