Ultra Crunchy Fried Chicken Burger (Print Version)
Golden crispy chicken with fresh toppings on toasted brioche
# 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 Make It:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Add chicken thighs, submerge completely, cover and refrigerate for 2 hours minimum or overnight for maximum 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.
03 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining steady temperature throughout frying process for optimal crispiness.
04 - Lift chicken from marinade, allow excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat completely and pressing to create thick, craggy coating that ensures extra 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 excess oil.
06 - Lightly toast burger bun cut sides until golden and warm to the touch.
07 - Combine mayonnaise with hot sauce in small bowl, stirring until smooth. Adjust spice level to preference.
08 - Spread spicy mayo on toasted bottom bun. Layer lettuce leaf, followed by crispy fried chicken, tomato slice, and pickles. Crown with top bun and serve immediately while chicken remains hot and crunchy.
# Expert Advice:
01 -
- The cornstarch in the coating creates this shatteringly crisp exterior that stays crunchy even after the chicken cools down
- Buttermilk marinade makes the chicken impossibly tender while infusing flavor deep into the meat
02 -
- Pat the chicken dry before marinating if the meat is wet from packaging, or the buttermilk will slide right off
- Let the fried chicken rest for about 3 minutes on a wire rack before assembling, otherwise the steam will make the coating soggy
03 -
- Double coating is game changing, dip the floured chicken back into buttermilk then coat again for extra thick crust
- Cornstarch loses its potency over time, use a fresh box for the crispiest results