Get ready for the ultimate comfort food—Southern Crispy Fried Chicken Burgers that are juicy on the inside, extra crispy on the outside, and packed with bold Southern flavors. Imagine biting into a golden, crunchy chicken fillet, perfectly seasoned and tucked inside a soft, buttery bun. Add a slather of tangy sauce, crisp lettuce, and a few pickles, and you’ve got a burger that rivals any restaurant version. Trust me, this one’s a keeper!
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Why You’ll Love Southern Crispy Fried Chicken Burgers
Ultra-Crispy Coating: The perfect crunch with every bite.
Juicy & Flavorful Chicken: Buttermilk brine keeps it tender and packed with flavor.
Better Than Takeout: Homemade means fresher, crispier, and way tastier!
Customizable: Load it up with toppings and sauces to make it your own.
Perfect for Any Occasion: Whether it’s a weekend treat or a game-day favorite, these burgers never disappoint.
Ingredients in Southern Crispy Fried Chicken Burgers
Chicken Breasts: Pounded to an even thickness for perfect frying.
Buttermilk: The secret to ultra-juicy, flavorful chicken.
Hot Sauce: Adds a little kick to the marinade.
All-Purpose Flour: Creates that signature crispy coating.
Cornstarch: Helps achieve an extra-light, shatteringly crispy crust.
Baking Powder: A little lift for that airy crunch.
Spices: Paprika, garlic powder, onion powder, cayenne, salt, and black pepper for bold, Southern-style seasoning.
Eggs & Milk: Help bind the coating to the chicken.
Brioche Buns: Soft, buttery, and perfect for holding all that crispy goodness.
Pickles & Lettuce: Classic toppings that add crunch and tang.
Mayo or Spicy Sauce: Because no burger is complete without a creamy, flavorful spread.
Oil for Frying: Peanut or vegetable oil works best for golden, crispy chicken.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Marinate the Chicken: In a bowl, mix buttermilk, hot sauce, and a pinch of salt. Add the chicken, cover, and refrigerate for at least 1 hour (or overnight for the best flavor).
Prepare the Coating: In a separate bowl, whisk together flour, cornstarch, baking powder, and all the seasonings.
Dredge the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Coat each piece in the flour mixture, pressing firmly to create a thick, craggy crust.
Heat the Oil: In a deep skillet or fryer, heat oil to 350°F (175°C). The right temperature is key for crispy, non-greasy chicken.
Fry Until Golden: Carefully lower the chicken into the hot oil and fry for 5-7 minutes per side, until deep golden brown and fully cooked. Drain on a wire rack for maximum crispiness.
Assemble the Burgers: Toast the brioche buns, then spread mayo or spicy sauce on the bottom bun. Add lettuce, crispy fried chicken, pickles, and the top bun.
Serve & Enjoy: Serve immediately while the chicken is hot and crispy. Pair with fries, coleslaw, or a cold drink!
How to Serve Southern Crispy Fried Chicken Burgers
Classic Style: With pickles, lettuce, and a creamy mayo-based sauce.
Spicy Kick: Add extra hot sauce or a spicy aioli for heat lovers.
Loaded Version: Top with cheese, bacon, or avocado for an indulgent twist.
With a Side of Fries: Because nothing beats crispy chicken and fries.
Sweet & Spicy: Drizzle with honey for a sweet contrast to the crunch.
Additional Tips
Double Dredging: For an even crispier crust, dip the chicken back into the buttermilk, then coat it in the flour mixture again before frying.
Use a Meat Thermometer: Ensure the chicken reaches 165°F (74°C) internally for safe and juicy results.
Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature steady.
Let it Rest: Place fried chicken on a wire rack instead of paper towels to prevent sogginess.
Make it Lighter: Air fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Thighs are juicier and just as delicious.
Q2: What’s the best oil for frying?
A2: Peanut oil or vegetable oil works best for a crispy, golden finish.
Q3: Can I bake instead of fry?
A3: Yes! Bake at 425°F (220°C) for 20-25 minutes, flipping halfway. Use a wire rack for even crispiness.
Q4: How do I store leftovers?
A4: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) to keep the crispiness.
Q5: Can I freeze the fried chicken?
A5: Yes! Freeze cooked chicken in an airtight container. Reheat in the oven at 400°F (200°C) until crispy.
Q6: What sauce goes best with this burger?
A6: Spicy mayo, honey mustard, ranch, or even BBQ sauce are great options.
Q7: Can I make the chicken ahead of time?
A7: You can marinate the chicken overnight and dredge just before frying for the best texture.
Q8: Why is my fried chicken not crispy?
A8: Make sure your oil is hot enough (350°F), and avoid overcrowding the pan.
Q9: Can I use gluten-free flour?
A9: Yes! A gluten-free flour blend with cornstarch works well for a crispy coating.
Q10: What’s the best way to reheat fried chicken?
A10: Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness.
Final Thoughts
These Southern Crispy Fried Chicken Burgers bring all the crunchy, juicy, and flavorful goodness of a classic Southern fried chicken sandwich. Whether you keep it simple or load it up with toppings, this burger is pure comfort food bliss. One bite, and you’ll know—this is the fried chicken burger you’ve been craving!
Print
Southern Crispy Fried Chicken Burgers
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Description
Crispy, juicy Southern-style fried chicken served on a buttery brioche bun with creamy coleslaw, pimento cheese, and smoky bacon chutney. This restaurant-quality burger is packed with bold flavors and easy to make at home!
Ingredients
Fried Chicken:
- 4 boneless, skinless chicken thighs (~2 lbs)
- 1 1/2 cups buttermilk
- 1 tbsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt (divided)
- 1 quart peanut oil (for frying)
- 4 brioche buns (toasted)
Coleslaw:
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
Pimento Cheese:
- 5 oz extra sharp yellow cheddar cheese (grated)
- 5 oz extra sharp white cheddar cheese (grated)
- 1/4 tsp ground red pepper
- 1/4 tsp ground black pepper
- 3/4 cup mayonnaise
- 1/4 cup minced roasted red peppers or pimentos
Condiment:
- 1/4 cup hot & smoky bacon chutney
Instructions
-
Marinate the Chicken:
- In a bowl or gallon-sized bag, mix buttermilk and hot sauce.
- Add chicken thighs, ensuring they are fully coated.
- Marinate for at least 30 minutes (or up to 24 hours in the refrigerator).
-
Prepare the Coleslaw:
- In a bowl, whisk together mayonnaise, vinegar, and sugar.
- Toss with shredded cabbage and carrots.
- Cover and refrigerate until serving.
-
Make the Pimento Cheese:
- Mix together grated cheeses, minced red peppers, mayonnaise, red & black pepper.
- Cover and refrigerate.
-
Bread the Chicken:
- In a shallow bowl, combine flour, cornstarch, 1½ tsp salt, paprika, garlic, and onion powder.
- Remove chicken from marinade, season with remaining salt, and coat in flour mixture.
- Shake off excess flour and place on a wire rack.
-
Fry the Chicken:
- Heat 1½–2 inches of oil in a cast-iron skillet or Dutch oven to 350°F.
- Fry chicken for 4-5 minutes, flip, and cook another 3-4 minutes, or until golden brown and 165°F internally.
- Drain on a wire rack.
-
Assemble the Burgers:
- Toast brioche buns under the broiler.
- Spread bacon chutney on the bottom bun.
- Add fried chicken thigh, pimento cheese, and coleslaw.
- Serve immediately.
Notes
- For extra crispiness, double-dip chicken in the buttermilk and flour mixture before frying.
- Use vegetable or canola oil if peanut oil is unavailable.
- Want it spicier? Add ½ tsp cayenne to the flour mix!
Nutrition
- Serving Size: 1 serving
- Calories: 1074
- Sugar: 6g
- Sodium: 1200mg
- Fat: 69g
- Saturated Fat: 20g
- Unsaturated Fat: 45g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 53g
- Cholesterol: 190mg