Fried Chicken Burger Recipe
Fried chicken cuttler, topped with mozzarella, banana pepper, pickles.
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Ingredients
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Chicken & Breading
Frying & Finishing
Method
Chicken & Breading
- 1
Prepare chicken
Trim excess fat and, if very thick, butterfly or gently pound each chicken thigh to an even thickness about 1/2 inch. Pat dry with paper towels.
- 2
Marinate in buttermilk
Whisk together buttermilk and hot sauce in a shallow dish. Submerge chicken, cover, and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, 30 minutes still helps.
- 3
Make dry mix
In a wide shallow bowl or pie plate, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper and 1 tsp kosher salt. Whisk to evenly distribute.
- 4
- 5
Dredge the chicken
Remove a piece of chicken from buttermilk, letting excess drip back. Dredge thoroughly in the flour mixture, pressing so it adheres. Dip into the egg wash, then return to the flour mixture for a second coating. Place on a wire rack and repeat with remaining pieces. Let rest 10–15 minutes to set the crust.
Frying & Finishing
- 6
Heat the oil
Pour oil into a large skillet to a depth of about 1/2 inch (or use a deep pan with 1–1.5 inches for shallow-deep frying). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–40 seconds.
- 7
Fry chicken
Carefully place chicken pieces into hot oil, not overcrowding the pan (work in batches if needed). Fry 4–5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Total cook time ~8–12 minutes depending on thickness.
- 8
Drain & rest
Transfer fried chicken to a wire rack set over a baking sheet. Immediately season lightly with 1/4 tsp salt and 1/8 tsp pepper. Let rest 3–4 minutes.
- 9
- 10
Toast buns & assemble sauce
Spread butter on bun cut sides and toast in a skillet or under broiler until golden. Mix mayonnaise and mustard in a small bowl; spread evenly on bottom buns.
- 11
Assemble burgers
Place the cheese-topped chicken on the mayo-coated bottom bun. Top with banana pepper slices (about 2 tablespoons / 0.25 cup per burger), then 3 pickle slices. Crown with top bun.
- 12
Serve
Serve immediately while hot so the crust remains crisp and cheese is melty. Offer extra pickles and banana peppers on the side.