Introduction

Chicken Fried Burger is a crispy, flavorful twist on the classic fried chicken sandwich. Marinated in a spiced buttermilk blend and coated with a seasoned flour mix, this burger offers a perfect crunch paired with a creamy spicy mayo and refreshing coleslaw. It’s a satisfying meal that’s sure to impress family and friends.

This image shows a fried chicken sandwich on a white round plate placed on a white marbled textured surface. The sandwich has five layers: at the bottom, a shiny golden-brown bun base with a visible layer of pickles and sauce; then a large, crispy fried chicken piece with a rough, crunchy texture in golden brown; on top of the chicken is a layer of light orange melted cheese peeking from under a generous serving of cole slaw, made of thinly sliced white and purple cabbage and carrots with a creamy dressing; finally, the sandwich is finished with a soft shiny brown top bun. In the background, there is a small metal container filled with golden French fries and a glass of water with a lemon slice, with green plant leaves beside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
3 cups homemade buttermilk
2 tsp Celtic salt (for marinade)
1 tbsp garlic powder (for marinade)
1 tsp cayenne pepper (for marinade)
3 cups plain flour
1 cup cornflour
2 tbsp Celtic salt (for flour mix)
1 tbsp celery salt
2 tsp garlic powder (for flour mix)
1.5 tsp smoked paprika
½ tsp freshly cracked black pepper
1 tsp cayenne (for flour mix)
1 tsp onion powder
¾ cup mayonnaise
7 cloves black garlic, finely puréed
1 tbsp hot sauce
Celtic salt to taste (for spicy mayo)
1 tsp smoked paprika (for spicy mayo)
Lemon juice to taste (for spicy mayo)
½ liter whole milk
2 tbsp lemon juice or vinegar (for buttermilk)
1 cup cabbage (for slaw)
½ cup carrot (for slaw)
½ cup onion (for slaw)
½ cup mayonnaise (for slaw)
¼ cup Dijon mustard
¼ cup apple cider vinegar, or to taste
Salt and pepper to taste (for slaw)
Buns and butter, for serving
Pickles and cheese slices (optional, for serving)

Instructions

Step 1: In a jug, mix the whole milk with lemon juice or vinegar and let it sit at room temperature for 5-10 minutes until slightly thickened to create a homemade buttermilk.
Step 2: Whisk the buttermilk if needed for a smoother texture. In a bowl, combine this buttermilk with 2 tsp Celtic salt, 1 tbsp garlic powder, and 1 tsp cayenne pepper to make the marinade.
Step 3: Toss the chicken thighs in the marinade, ensuring each piece is fully coated. Let them marinate for at least one hour, or preferably overnight, in the refrigerator.
Step 4: In a separate bowl, mix plain flour, cornflour, 2 tbsp Celtic salt, celery salt, 2 tsp garlic powder, smoked paprika, black pepper, cayenne, and onion powder to create the seasoned flour mix.
Step 5: Add drops of the marinade into the flour mixture to form small clumps, enhancing texture.
Step 6: Remove each piece of chicken from the marinade and coat thoroughly with the flour mixture, pressing the flour onto the surface to create a solid crust.
Step 7: Place the coated chicken on a baking sheet fitted with a wire rack to keep them separate and prevent sogginess.
Step 8: Heat oil in a pan to 175°C (use a fry or candy thermometer for accuracy). Carefully lower the coated chicken pieces into the hot oil away from you.
Step 9: Fry the chicken until golden brown and the internal temperature reaches between 75°C and 80°C.
Step 10: Remove the fried chicken and let it rest on a wire rack over a sheet tray to drain excess oil while maintaining crispness. Avoid using paper towels to prevent moisture buildup.
Step 11: In a bowl, mix mayonnaise, black garlic purée, hot sauce, salt, smoked paprika, and lemon juice to create the spicy mayonnaise.
Step 12: Combine cabbage, carrot, onion, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl to prepare the coleslaw.
Step 13: Spread butter inside the buns and toast them on a skillet until golden for extra flavor.
Step 14: Assemble the burger: spread spicy mayonnaise on the bottom bun, add pickles, place the fried chicken on top, and add a slice of cheese. Melt the cheese using a blow torch if available.
Step 15: Top the chicken with coleslaw and cover with the top bun.
Step 16: Serve immediately and enjoy your delicious Chicken Fried Burger!

Tips & Variations

Marinate the chicken overnight for deeper flavor and juicier meat.
Use a thermometer to monitor oil temperature precisely for a crispy crust without greasiness.
Swap black garlic with regular roasted garlic if unavailable.
For extra heat, add more cayenne or hot sauce to the spicy mayo.
Try brioche buns for a richer sandwich experience.
Use a blow torch to melt cheese evenly without overcooking the chicken.

Storage

Store leftover fried chicken separately from the buns in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a preheated oven at 175°C until heated through and crispy again. Avoid microwaving as it may cause sogginess. Prepare coleslaw fresh or store separately for up to 2 days.

How to Serve

A close-up of a fried chicken sandwich on a white plate, showing four layers: the top golden-brown brioche bun with a shiny, smooth texture, a layer of creamy coleslaw made of shredded pale green cabbage and thin slices of purple onion, a thick piece of crispy golden brown fried chicken with a crunchy texture, and the bottom bun with visible pickles and a spread of light-colored sauce. In the background, there is a small metal basket of thick-cut fries and a glass of water with a lemon slice, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may be less juicy than thighs. To keep them tender, avoid overcooking and consider pounding them to an even thickness before marinating.

What can I use if I don’t have black garlic?

If black garlic is unavailable, substitute with roasted garlic or garlic powder in the spicy mayonnaise for a milder but still flavorful taste.