Ultra Crunchy Fried Chicken Burger (Printable View)

Crispy golden fried chicken with fresh toppings and creamy sauce on soft toasted buns.

# 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)

# 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 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. Whisk thoroughly to ensure even distribution of spices and leavening agents.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying for consistent crisping.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, coating completely and creating a thick, craggy layer for maximum crunch.
05 - Lower coated chicken carefully into hot oil. Fry 6–8 minutes per piece, turning once, 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 - Stir together mayonnaise and hot sauce in a small bowl until smooth and evenly blended.
08 - Spread spicy mayo on bottom bun. Layer lettuce, crispy fried chicken, tomato slices, and pickles. Crown with top bun and serve immediately.

# Expert Suggestions:

01 -
  • The cornstarch creates this shatteringly crispy crust that stays crunchy even after the chicken cools down
  • Buttermilk marinade makes the chicken ridiculously tender and juicy inside
  • The spicy mayo ties everything together perfectly
02 -
  • Let the chicken rest on a wire rack instead of paper towels so steam does not make the coating soggy
  • Do not overcrowd the pan or the oil temperature will drop and you will end up with greasy chicken
  • The coating should look thick and craggy before frying, that is where all the crunch comes from
03 -
  • Double dredging means dipping back in buttermilk then flour again for an extra thick crust
  • Let your coated chicken sit for 10 minutes before frying so the coating sets

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