Crispy Chicken Burger Recipe

Prep chicken

Trim any excess fat from chicken thighs. If pieces are very thick, butterfly or lightly pound to an even 1/2" thickness so they cook evenly.

Marinate

Place chicken in a bowl or zip-top bag and pour over buttermilk and hot sauce. Mix so chicken is fully coated. Cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes recommended).

Make dredge

In a shallow bowl combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, salt and black pepper. Whisk to evenly distribute spices.

Dredge chicken

Remove one piece of chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to form an even coating. Place on a wire rack and repeat with remaining pieces. Let coated chicken rest 10 minutes to help crust adhere.

Fry

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily. Fry chicken pieces in batches, 4–6 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (about 200°F/95°C) if needed.

Combine slaw ingredients

In a mixing bowl combine shredded green and red cabbage, chopped parsley and sliced chives.

Make dressing

In a small bowl whisk together mayonnaise, yogurt, apple cider vinegar, honey, salt and black pepper until smooth.

Dress slaw

Pour dressing over cabbage-herb mix and toss until evenly coated. Taste and adjust seasoning. Chill in the refrigerator while you prepare the rest (at least 10 minutes) so flavors meld.

Cut and soak potatoes

Using a mandoline or sharp knife, slice peeled potatoes into very thin shoestrings (about 1/8" thick). Place cut fries into a bowl of cold water and let soak for 20–30 minutes to remove excess starch.

Dry and dust

Drain fries and pat completely dry with clean towels. Toss the dry fries with 1 tsp cornstarch to help crisping and a pinch of salt.

Fry

Heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in small batches for 2–3 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches to fry until golden and crispy, about 1–2 minutes. Drain on paper towels and immediately season with remaining salt.

Mix dip

Whisk together mayonnaise, sour cream and milk until smooth. Stir in dried dill, dried parsley, garlic powder, onion powder, salt, black pepper and lemon juice. Adjust consistency with more milk if needed and chill until serving.

Toast buns

Butter the cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Melt cheese

Place a cheddar slice on each hot fried chicken piece and hold briefly under a broiler or cover with a lid until cheese softens and melts.

Assemble burgers

Top the bottom bun with a generous spoonful of cabbage & herb slaw, add the cheddar-topped crispy chicken, arrange 3 pickle slices over the chicken, and finish with the top bun. Serve immediately with shoestring fries and ranch dip on the side.