Kfc Burger Recipe
crispy buttermilk fried chicken, housemade kimchi, pickles, toasted brioche bun, charcoal
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Kimchi
Burger Assembly
Method
Fried Chicken Preparation
Marinate Chicken
In a bowl, combine buttermilk and chicken thighs. Cover and refrigerate for at least 2 hours or overnight.
Prepare Coating
In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.
Coat Chicken
Remove chicken from buttermilk and dredge in the flour mixture, ensuring it's well coated.
Fry Chicken
Heat oil in a deep pan over medium-high heat. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through.
Drain
Remove chicken and drain on paper towels.
Kimchi Preparation
Salt Cabbage
In a large bowl, dissolve salt in water and soak chopped napa cabbage for 2 hours.
Rinse and Drain
After soaking, rinse cabbage with cold water and drain well.
Make Kimchi Paste
In a bowl, combine minced garlic, grated ginger, Korean red pepper flakes, and fish sauce to create a paste.
Mix with Cabbage
Add the paste to the cabbage and mix thoroughly. Stir in chopped scallions.
Ferment
Pack into jars and let sit at room temperature for 2-3 days, then refrigerate.
Assembly
Prepare Buns
Toast brioche buns on a grill or in a toaster until golden.
Assemble Burgers
On the bottom half of each bun, place a piece of fried chicken, a generous scoop of kimchi, and pickles. Top with the other half of the bun.
Serve
Serve immediately with extra kimchi on the side.