Crispy Chicken Burger

Ingredients

• •4 large boneless, skinless chicken thighs
• •1 cup buttermilk
• •2 tbsp hot sauce (Frank's RedHot)
• •1½ cups all-purpose flour
• •¼ cup cornstarch
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp smoked paprika
• •½ tsp cayenne pepper
• •1½ tsp each salt and pepper
• •3 cups vegetable oil, for frying
• •4 brioche burger buns
• •¼ cup mayonnaise
• •1 tbsp sriracha
• •2 cups pre-made coleslaw mix
• •1 tbsp apple cider vinegar
• •12 dill pickle slices

Directions

1. 1Combine buttermilk and hot sauce in a bowl; add chicken thighs and marinate for at least 20 minutes (or up to 24 hours in the fridge).
2. 2Mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a wide shallow dish.
3. 3Toss coleslaw mix with apple cider vinegar, a pinch of salt, and 2 tbsp mayonnaise; refrigerate until needed.
4. 4Heat oil in a deep heavy-bottomed pot or Dutch oven to 175°C.
5. 5Lift each chicken thigh from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing firmly so it adheres.
6. 6Fry two pieces at a time for 6–7 minutes, turning once, until deep golden and internal temperature reaches 74°C; drain on a wire rack.
7. 7Mix remaining mayonnaise with sriracha to make spicy mayo.
8. 8Toast buns, then build: bottom bun, spicy mayo, pickles, crispy chicken, coleslaw, top bun.

💡 Chicken thighs stay juicy through frying — chicken breasts dry out easily. If you don't have buttermilk, add 1 tbsp lemon juice to 1 cup regular milk and let sit 5 minutes.

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