Southern Fried Chicken Burger
Instructions
- 1
Slice chicken breasts horizontally to create 4 thinner cutlets, then pound each to about 1.5cm (0.5 inch) thickness between plastic wrap.
- 2
In a large bowl, combine buttermilk and hot sauce. Add chicken cutlets, ensuring they're fully submerged. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- 3
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4
Heat oil in a large heavy-bottomed pot or deep fryer to 175°C (350°F). Use a thermometer to maintain temperature.
- 5
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure coating adheres well.
- 6
For extra crispy coating, dip floured chicken back into buttermilk, then dredge in flour mixture again for a double coating.
- 7
Carefully lower chicken pieces into hot oil, frying 2 at a time to avoid overcrowding. Fry for 6-8 minutes, turning once, until golden brown and internal temperature reaches 74°C (165°F).
- 8
Transfer fried chicken to a wire rack set over a baking sheet. Let rest for 3-4 minutes.
- 9
Toast burger buns cut-side down in a dry skillet until lightly golden.
- 10
Spread mayonnaise on both halves of each bun. Place lettuce on bottom bun, add fried chicken cutlet, top with pickle slices, and crown with top bun.
- 11
Serve immediately while chicken is still hot and crispy.
Chef's Note
"The double-dredging technique is the secret to achieving that signature extra-crispy crust. Make sure your oil temperature stays consistent - too hot and the coating burns before the chicken cooks through, too cool and you'll get soggy results. For a true Southern touch, try adding a drizzle of honey on top!"
