Southern Fried Chicken Burgers (Printable Format)
Crispy Southern-spiced chicken fillets in soft buns with tangy slaw and pickles for ultimate comfort.
# What You 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 all-purpose flour
09 - 1/4 cup 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 and 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 Steps:
01 - Whisk together buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika in a mixing bowl until fully combined. Submerge chicken thighs in the marinade, ensuring complete coverage. Refrigerate for at least 20 minutes, or overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large bowl. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each thigh firmly into the flour mixture, turning to coat all sides. Ensure a thick, even coating adheres to the meat. Transfer coated pieces to a wire rack.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F, maintaining steady temperature throughout frying process.
05 - Place chicken pieces carefully into hot oil, working in batches to avoid overcrowding. Fry for 5 to 7 minutes per side until golden brown and crispy. Verify internal temperature reaches 165°F for safe consumption. Transfer cooked chicken to wire rack or paper towels to drain.
06 - Combine shredded cabbage, grated carrot, mayonnaise, and apple cider vinegar in a bowl. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly coated.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom bun halves. Layer lettuce leaves, fried chicken thighs, prepared slaw, and pickle slices. Top with remaining bun halves.
08 - Present burgers while chicken remains hot and crispy for optimal texture and flavor experience.
# Expert Suggestions:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that legendary shatter crisp crust
- Homemade slaw cuts through the richness with just the right amount of tang and crunch
- These burgers transport you straight to a roadside stand somewhere between Memphis and Nashville
02 -
- Letting the chicken rest on a wire rack after frying prevents the bottom crust from getting soggy, which is the difference between good and great fried chicken
- The oil temperature will drop when you add chicken, so adjust the heat between batches to maintain 175°C (350°F)
- Pressing the flour mixture onto the chicken rather than just shaking it off creates that thick, craggly crust that Southern fried chicken is famous for
03 -
- Brining the chicken in buttermilk for up to 24 hours transforms the texture completely
- A cast iron skillet holds heat better than stainless steel and gives you more consistent frying results
- Season your slaw at least 15 minutes before serving to let the flavors meld together