Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy fried 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 - 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. Submerge chicken thighs completely. Cover and refrigerate for 2 hours minimum, preferably overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne, 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 temperature throughout cooking for optimal crispiness.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat all sides. Create thick, craggy coating for maximum crunch.
05 - Lower chicken carefully into hot oil. Fry 6–8 minutes per piece, turning once halfway through. Cook until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Lightly toast cut sides of burger buns until golden and warm to the touch.
07 - Combine mayonnaise with hot sauce in small bowl. Adjust ratio to taste preference for spicy kick.
08 - Spread spicy mayo on bottom bun. Layer lettuce leaf, fried chicken fillet, tomato slice, and pickle chips. Cap with top bun and serve immediately while chicken remains crispy.
# Expert Tips:
01 -
- The coating stays impossibly crispy even after the chicken rests
- That buttermilk marinade makes the meat themselves tender enough to cut with a fork
02 -
- Let the fried chicken rest on a wire rack not paper towels to preserve that crucial crunch
- Dont crowd the pot or the oil temperature will drop and youll lose all your crispiness
03 -
- Double dipping creates the thickest crunchiest coating imaginable if you have extra buttermilk and flour
- Toast your buns with a little butter for extra richness and moisture protection