Southern Fried Chicken Burgers (Printable)
Golden crispy chicken fillets with Southern spices, creamy slaw, and pickles on soft 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 salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
→ Coating
08 - 1 1/4 cups plain flour
09 - 1/4 cup cornflour (cornstarch)
10 - 1 teaspoon salt
11 - 1 teaspoon paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon garlic powder
15 - Vegetable oil, for frying
→ Slaw
16 - 1 cup finely shredded cabbage
17 - 1 small carrot, grated
18 - 2 tablespoons mayonnaise
19 - 1 teaspoon apple cider vinegar
20 - Salt & pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tablespoons mayonnaise (optional)
24 - Lettuce leaves (optional)
# How to Make It:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken thighs, ensuring they are fully coated. Marinate for at least 20 minutes, up to overnight in the refrigerator for optimal flavor.
02 - Combine flour, cornflour, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the flour mixture, ensuring a thick, even coating. Place coated pieces on a wire rack.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of approximately 1 inch. Heat to 350°F over medium-high heat.
05 - Fry chicken in batches for 5 to 7 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 165°F. Drain on a wire rack or paper towels.
06 - Combine shredded cabbage, grated carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix well until vegetables are evenly coated.
07 - Lightly toast buns if desired. Spread mayonnaise on bottom bun, add lettuce if using, top with fried chicken thigh, slaw, and pickle slices. Cover with top bun.
08 - Serve immediately while chicken is hot and crispy for best texture and flavor.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while that double flour coating shatters into the most perfect crunch
- That cool tangy slaw cuts right through the richness, turning a comfort food classic into something you actually want to eat twice in one week
02 -
- Letting the excess marinade drip off before dredging prevents the coating from getting gummy and falling off in the oil
- The wire rack drainage step is absolutely crucial, paper towels make the bottom coating soggy while a rack lets air circulate all around
03 -
- Pound the thicker end of each thigh slightly so they cook evenly and fit the buns better
- Let the fried chicken rest for about 5 minutes before assembling to keep the bun from getting soggy immediately