Description

This Chicken Fried Burger recipe features tender boneless, skinless chicken thighs marinated in homemade buttermilk and spices, then coated in a seasoned flour mixture and perfectly fried until golden and crispy. Served on toasted buns with a spicy garlic mayonnaise, pickles, melted cheese, and fresh tangy coleslaw, this sandwich offers a mouthwatering combination of crunchy, creamy, and bold flavors for the ultimate comfort food experience.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken thighs
3 cups homemade buttermilk (made from ½ liter whole milk + 2 tbsp lemon juice or vinegar)
2 tsp Celtic salt
1 tbsp garlic powder
1 tsp cayenne pepper

Flour Coating

3 cups plain flour
1 cup cornflour
2 tbsp Celtic salt
1 tbsp celery salt
2 tsp garlic powder
1.5 tsp smoked paprika
½ tsp freshly cracked black pepper
1 tsp cayenne pepper
1 tsp onion powder

Spicy Mayonnaise

¾ cup mayonnaise
7 cloves black garlic, finely puréed
1 tbsp hot sauce
Celtic salt to taste
1 tsp smoked paprika
Lemon juice to taste

Coleslaw

1 cup cabbage, shredded
½ cup carrot, shredded
½ cup onion, finely chopped
½ cup mayonnaise
¼ cup dijon mustard
¼ cup apple cider vinegar (or to taste)
Salt and pepper to taste

Additional

Buns, buttered
Pickles
Slices of cheese (type unspecified)
Oil for frying (enough for deep frying, heated to 175°C)

Instructions

Prepare Buttermilk: Mix the whole milk and lemon juice or vinegar in a jug and leave it at room temperature for 5-10 minutes until it slightly thickens. Whisk well to smooth out any lumps.
Marinate Chicken: Combine the homemade buttermilk with salt, garlic powder, and cayenne pepper. Toss the chicken thighs in this marinade and refrigerate for at least 1 hour or overnight for best flavor.
Make Flour Mix: In a bowl, mix plain flour, cornflour, Celtic salt, celery salt, garlic powder, smoked paprika, black pepper, cayenne, and onion powder to form a seasoned flour blend.
Prepare Coating: Add droplets of the marinade into the flour mixture and stir to create small clumps, enhancing the coating texture.
Coat Chicken: Dredge each marinated chicken thigh thoroughly in the flour mix, ensuring an even coating. Place coated chicken on a baking sheet with a wire rack, taking care not to stack pieces.
Heat Oil: Heat oil in a pan or deep fryer to 175°C, using a frying or candy thermometer to monitor the temperature precisely.
Fry Chicken: Carefully lower the coated chicken into the hot oil away from yourself and fry until golden brown and cooked through, reaching an internal temperature of 75-80°C. This should take several minutes per side depending on thickness.
Drain Chicken: Remove fried chicken and place on a sheet tray with a wire rack to drain excess oil. Avoid using paper towels to prevent moisture release and sogginess.
Make Spicy Mayonnaise: Combine mayonnaise, puréed black garlic, hot sauce, salt, smoked paprika, and lemon juice in a bowl, mixing until smooth and flavorful.
Prepare Coleslaw: Mix shredded cabbage, carrot, onion, mayonnaise, dijon mustard, apple cider vinegar, salt, and pepper in a bowl until well combined.
Toast Buns: Spread butter inside the buns and toast them on a skillet until lightly golden for enhanced flavor and texture.
Assemble Burger: Start with the bottom bun, spread a generous amount of spicy mayonnaise, then add pickles. Place the fried chicken on top, add a slice of cheese, and use a blow torch to melt the cheese.
Add Coleslaw and Top Bun: Spoon the prepared coleslaw over the melted cheese and cover with the top bun.
Serve: Your Chicken Fried Burger is now ready to be enjoyed!

Notes

Homemade buttermilk can be made by mixing milk with lemon juice or vinegar.
Marinating overnight enhances the chicken’s flavor and tenderness.
Maintain oil temperature at 175°C for optimal frying results and crispy coating.
Do not use paper towels to drain fried chicken to keep it crispy.
You can substitute black garlic with regular garlic but the flavor will be less sweet and rich.
Adjust hot sauce and spices in the mayo and marinade to suit your heat preference.
Use a blow torch carefully to evenly melt the cheese without burning the chicken.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Chicken fried burger, fried chicken sandwich, spicy mayonnaise, coleslaw, homemade buttermilk, crispy fried chicken