Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken fillet with thick craggy coating, fresh lettuce, tomato, pickles, and spicy mayo on toasted brioche bun.
# Ingredient List:
→ 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)
# Steps:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Add chicken thighs, ensuring they're fully coated. Cover and refrigerate for at least 2 hours, or 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 throughout the coating mixture.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout the frying process for optimal crispiness.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, turning to coat completely and pressing to create a thick, craggy coating that will crisp during frying.
05 - Carefully lower coated chicken into the hot oil. Fry for 6-8 minutes per piece, turning once halfway through, until golden brown and crispy. Verify doneness with an internal temperature of 165°F. Transfer to a wire rack or paper towels to drain.
06 - Lightly toast the cut sides of burger buns until golden and warm, creating a sturdy base that won't become soggy from the sauce and juices.
07 - Combine mayonnaise with hot sauce in a small bowl, adjusting ratio to taste preference for a spicy mayo that complements the crispy chicken.
08 - Spread spicy mayo on the bottom bun. Layer lettuce, followed by the fried chicken fillet, tomato slices, and pickles. Cap with the top bun and serve immediately while hot and crispy.
# Expert Advice:
01 -
- The cornstarch trick creates shatter crisp coating that stays crunchy even under sauce
- Buttermilk marinade makes the chicken impossibly juicy while seasoning it deep inside
02 -
- Pat the chicken mostly dry before coating to help the flour mixture cling better and create those coveted crunchy ridges
- Let the oil return to temperature between batches or you will end up with soggy greasy chicken instead of crisp
03 -
- For restaurant style extra crunch, dip the chicken back into the buttermilk then into the flour mixture a second time before frying
- Keep a baking sheet in a low oven to hold finished batches while you fry the rest without losing crispness