The Coop On Fire Recipe
Ground chicken burger with ranch, candied bacon, pepperjack cheese & fried chicken thigh.
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Ingredients
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Ground Chicken Burger Patties
Fried Chicken Thigh
Candied Bacon
Assembly & Toppings
Method
Ground Chicken Burger Patties
- 1
Mix and form patties
In a medium bowl combine ground chicken, panko, egg, chopped scallion, minced garlic, smoked paprika, cayenne, kosher salt, and black pepper. Mix gently until just combined — avoid overworking so patties stay tender. Divide mixture into two equal portions and form into 3/4-inch thick patties slightly wider than the buns. Press a shallow dimple in the center of each patty to help them cook evenly.
- 2
Cook patties
Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add the patties. Cook 4–5 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and edges are nicely browned. In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to keep warm.
Fried Chicken Thigh
- 3
Marinate
Pat the chicken thighs dry and place in a shallow bowl or zip-top bag. Combine buttermilk and hot sauce and pour over the thighs. Submerge and refrigerate for at least 30 minutes (or up to 4 hours).
- 4
Breading
When ready to fry, combine flour, cornstarch, salt, black pepper, smoked paprika, and garlic powder in a shallow dish. Remove thighs from buttermilk, letting excess drip off, then press each thigh into the flour mixture to fully coat. Shake off excess and set on a rack while you heat the oil.
- 5
Fry
Pour about 1 cup vegetable oil into a heavy skillet (enough to come about 1/2 inch up the side) and heat over medium heat to 350°F (175°C) or until a small pinch of flour sizzles on contact. Fry thighs 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain color without burning. Transfer to a paper towel–lined rack to drain and keep warm.
- 6
Optional finish
If you prefer smaller, crispier pieces, you can slice the thigh into strips after resting and re-fry briefly (30–45 seconds) to crisp edges.
Candied Bacon
- 7
Bake candied bacon
Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Lay bacon slices on the rack without overlapping. Sprinkle brown sugar evenly over each slice, pressing lightly so sugar adheres, and dust with coarse black pepper. Bake 12–18 minutes until bacon is caramelized and crisp at edges (time depends on thickness). Watch closely during the last minutes to prevent burning. Remove and let cool on the rack — sugar will harden as it cools. Break into pieces sized to fit the burger.
Assembly & Toppings
- 8
- 9
Assemble burgers
Spread about 2 tablespoons ranch dressing on the bottom of each toasted bun. Place lettuce (if using) on the bun, then the cheesy ground-chicken patty. Top the patty with one fried chicken thigh (or sliced thigh), then arrange 3 pieces of candied bacon over the fried chicken. Add pickles if desired. Spread a little more ranch on the top bun and close the sandwich. Serve immediately.
- 10
Serving suggestion
Serve with fries or a simple slaw and extra ranch on the side for dipping.
