This Southern Crispy Fried Chicken Burger is everything you want in a Southern fried chicken sandwich: extra crispy on the outside, incredibly juicy inside, and loaded with bold Southern flavor. Instead of chicken breasts, this recipe uses boneless, skinless chicken thighs, which stay tender and flavorful even after frying.
Each thigh is soaked in buttermilk, seasoned Southern-style, and fried until golden brown and crunchy, then stacked on a toasted brioche bun with smoky bacon chutney, tangy coleslaw, and a generous dollop of old-fashioned pimento cheese. It's rich, indulgent, and absolutely restaurant-worthy, without a drive-thru in sight.
This recipe was inspired by a fried chicken burger I had at The Cloister at Sea Island, and I couldn't wait to recreate it at home. If you love a crispy chicken sandwich with real Southern soul, this one delivers.
Quick Look at the Recipe
Ready in: About 45 minutes | Serves: 4 burgers | Difficulty: Moderate (frying required, but very straightforward) | Make-Ahead Friendly: Yes (components can be prepped ahead)
Jump to:
- Quick Look at the Recipe
- Why You'll Love This Southern Fried Chicken Burger
- Ingredient Notes, Recipe Variations & Smart Shortcuts
- Recipe Variations
- How to Make Southern Fried Chicken Burgers
- What to Serve with Southern Fried Chicken Burgers
- How to Store and Reheat Leftovers
- Recipe FAQs
- Tips for Perfect Results Every Time
- More Chicken Thigh Recipes You Will Love
- Recipe:
Why You'll Love This Southern Fried Chicken Burger
- Made with juicy chicken thighs instead of dry chicken breasts
- Buttermilk-marinated using the same classic Southern frying technique, I use for my Southern Fried Chicken.
- Extra-crispy coating with flour and cornstarch
- Loaded with bold toppings: bacon chutney, crunchy slaw, and pimento cheese
- Inspired by a restaurant-style burger, but completely doable at home
Ingredient Notes, Recipe Variations & Smart Shortcuts
See the recipe card for full information on ingredients and quantities.
This burger is built in layers: crispy fried chicken, creamy slaw, and Southern-style toppings. While the ingredient list looks long, many components can be store-bought to save time. The only step that truly takes hands-on effort is frying the chicken.
For the Fried Chicken
- Chicken thighs: Boneless, skinless thighs are juicier and more forgiving than breasts, making them ideal for frying.
- Buttermilk: Tenderizes the chicken and helps the breading stick.
- Hot sauce: Adds subtle heat; adjust to taste.
- Flour + cornstarch: The secret to a light, ultra-crispy crust.
- Paprika, garlic powder, onion powder, salt: Classic Southern seasoning blend.
- Peanut oil: Ideal for frying thanks to its high smoke point; vegetable oil works too.
For the Burger Build
- Brioche buns: Soft, rich, and sturdy enough to hold the toppings.
- Bacon chutney: Adds smoky-sweet depth; bacon jam or tomato jam are great substitutes.
- Coleslaw: Crunchy and tangy for contrast.
- Pimento cheese: Melts slightly on the hot chicken for maximum Southern indulgence. (Homemade pimento cheese works beautifully here.)
Recipe Variations
Although I love the combination of condiments on this crispy chicken sandwich, this recipe can easily be changed to use condiments or ingredients you might already have.
- For example, you could substitute lettuce, tomato, and pickles for the cole slaw or add sliced onions.
- Instead of pimento cheese, a slice of cheddar, swiss, or provolone cheese could be added.
- If you like a bit of heat, add more hot sauce to the buttermilk mixture or some ground red pepper to the flour mixture.
- Top your chicken with a slice of bacon, some bread and butter pickles, or fried onion rings.
- While I used a hot and smoky bacon chutney, either bacon jam or bacon and onion jam, which might be easier to find.
- Plain mayonnaise, yellow mustard, honey mustard, or your favorite burger sauce are always good standbys.
How to Make Southern Fried Chicken Burgers
This is a summary of the steps; the complete directions are in the recipe card below.
- Marinate the chicken. Combine the buttermilk and hot sauce in a large bowl or gallon-size zip-top bag. Add the chicken thighs, making sure they are fully coated. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.
- Prepare the coleslaw. Grate the cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Toss the vegetables with about half of the dressing, adding more as needed. Cover and refrigerate until ready to use.
- Make the pimento cheese. Grate the cheddar cheeses and finely mince the pimentos or roasted red peppers. Combine the cheese, peppers, mayonnaise, and both peppers. Cover and refrigerate until ready to assemble the burgers.
- Prepare the breading. In a shallow dish or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and 1½ teaspoons kosher salt.
- Bread the chicken. Remove each thigh from the marinade, allowing excess to drip off. Season lightly with remaining salt, then dredge thoroughly in the flour mixture. Shake off excess and place on a wire rack to rest while you bread the remaining pieces.
- Heat the oil. Pour oil into a cast iron skillet, Dutch oven, or deep fryer to a depth of 1½-2 inches. Heat to 350°F, using a deep-fry or candy thermometer to monitor the temperature.
- Fry the chicken. Fry one or two thighs at a time without crowding the pan. Cook for 4-5 minutes, flip, and cook an additional 3-4 minutes until golden brown and the internal temperature reaches 165°F.
- Drain and rest. Remove the chicken with a spider or slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.
- Assemble the burgers. Toast the brioche buns under the broiler until golden. Spread bacon chutney on the bottom bun, top with fried chicken, a generous spoonful of pimento cheese, and a heap of coleslaw. Finish with the top bun and serve immediately.
What to Serve with Southern Fried Chicken Burgers
Savory sides that pair well: Southern Crispy Fried Onion Rings, Classic House Salad, Air Fryer Frozen French Fries, Southern Potato Salad, Southern Broccoli Salad, Smoked Baked Beans, Deviled Eggs, or Southern Baked Mac and Cheese.
Easy desserts to finish the meal: Chocolate Covered Oreos, German Chocolate Brownies, or Chocolate Peanut Butter Brownies.
How to Store and Reheat Leftovers
For best texture and crispiness, store and reheat the components separately.
- If you think you will have leftovers, for the best results, I recommend that you store the components separately in an airtight container in the fridge and not assemble the sandwiches. A fried chicken sandwich, when assembled, will not store well, even in the fridge.
- To reheat the chicken burgers, preheat your oven to 350°F. Place a wire rack on a baking sheet to allow air circulation around the chicken. Arrange the piece of chicken on the wire rack. Cover it loosely with aluminum foil. This will help prevent it from drying out while allowing it to heat evenly.
- Place the baking sheet in the oven and heat for about 15-20 minutes. After the initial heating, remove the foil to allow the chicken to crisp up for an additional 5-10 minutes. Keep a close eye on it to prevent overcooking.
Recipe FAQs
Yes. Boneless, skinless chicken breasts can be substituted, but they cook faster and must be pounded to an even thickness. Large breasts should be cut in half to fit the bun. Chicken thighs stay juicier and are more forgiving when frying.
Peanut oil is ideal because it has a high smoke point and neutral flavor. Canola oil or rice bran oil also works well. Olive oil is not recommended for deep frying because it burns at high temperatures.
Yes. Let the oil cool completely, then strain it through two layers of cheesecloth to remove food particles. Store it in a clean container and reuse it for similar frying recipes.
Bacon chutney is usually tangier and slightly spicier because it contains vinegar, while bacon jam tends to be sweeter. Either works well on fried chicken burgers and can be used interchangeably in this recipe.
Yes. The chicken, slaw, and pimento cheese can all be prepared in advance and stored separately. For best results, fry and assemble the burgers just before serving to keep them crispy.
Tips for Perfect Results Every Time
- If you plan to purchase pimento cheese spread, these two southern brands are my favorites: Sweet Grass Dairy Pimento Cheese or Palmento Homestyle Pimento Cheese, either original or if you like a bit of heat, they also have a variety with jalapenos.
- If your thighs are an uneven thickness, for the best results cover them with a plastic storage bag and gently pound them with the smooth side of a meat mallet, a rolling pin, or a small cast-iron skillet.
- If you don’t have buttermilk, it’s easy to make your own. Simply add one and one-half tablespoons of lemon juice or vinegar to one and one-half cups of whole milk or half and half.
- To minimize oil splatter, use either a cast iron skillet with high sides or a heavy bottom Dutch oven for frying the chicken. A wire splatter screen guard will also help contain the mess.
- The oil measurement is just an estimate. How much oil you will need depends on the circumference of your pan. If your pan is small, you will need less oil; if it is larger, you will need more.
- While I used a hot, smoky bacon chutney, either bacon jam or bacon-and-onion jam might be easier to find.
More Chicken Thigh Recipes You Will Love
If you like this recipe, I know you will also like my recipe for a Chicken Parmesan Sandwich. Here is a link to all of my chicken recipes if you need more recipes or menu ideas.
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Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Southern Crispy Fried Chicken Burgers
Equipment
- cast-iron skillet with high sides or Dutch oven
- candy or deep-fry thermometer
Ingredients
Fried Chicken Thighs:
- 4 boneless, skinless chicken thighs, about two pounds total
- 1½ cups buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt divided
- 1 quart peanut oil, see notes
- 4 brioche buns
Coleslaw (homemade or purchased)
- 3 cups shredded cabbage
- ½ cup shredded carrots
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
Pimento cheese (homemade or purchased)
- 5 ounces extra sharp yellow cheddar cheese
- 5 ounces extra sharp white cheddar cheese
- ¼ teaspoon ground red pepper
- ¼ teaspoon ground black pepper
- ¾ cup mayonnaise
- ¼ cup minced roasted red peppers or pimentos
Condiment
- ¼ cup hot and smoky bacon chutney
Instructions
- Combine the buttermilk and hot sauce in a gallon-sized plastic storage bag or a bowl. Add the chicken thighs and let them marinate for at least 30 minutes up to 24 hours. If you are marinating it longer than 30 minutes, cover and store it in the refrigerator until you are ready to bread the thighs.
- To make the coleslaw, combine the mayo, vinegar, and sugar and add about half to the grated cabbage and carrots. Toss to combine. If the slaw looks dry, add a bit more dressing. Set it aside, cover, and keep it refrigerated until you are ready to add it to the burger.
- To make the pimento cheese, grate the cheese and finely mince the red peppers or pimentos. Combine the cheese, peppers, mayonnaise, and red and black pepper. Set aside, cover, and keep it refrigerated until you are ready to add it to the sandwich.
- When you are ready to bread the chicken, add the flour, cornstarch, one and a half teaspoon of kosher salt, garlic, and onion powder to a pie plate or shallow bowl. Whisk to combine.
- Remove the thighs from the buttermilk marinade, season with a bit of the remaining salt, and dredge both sides in the flour mixture. Make sure they are completely covered. Shake off any excess flour. Place the breaded thigh on a wire rack to rest and repeat with the remaining thighs.
- Pour the oil to a depth of one and a half or two inches in a cast iron skillet, Dutch oven, or electric fryer, and preheat the oil to 350° F as measured with an instant-read candy or deep fry thermometer.
- When the oil has come up to the correct temperature, carefully add the breaded chicken thighs and let them cook for four to five minutes. Carefully turn them over and let them cook for an additional three to four minutes or until they have reached 165° F in the thickest part as measured by an instant-read meat thermometer and are golden brown.
- Use a metal spider or slotted spoon to remove the chicken from the oil and set it on a wire cooling rack to let it drain.
- Toast the buns under the broiler until they are golden brown. Liberally spread the bacon chutney on the bottom bun, and top it with a fried chicken thigh, a large dollop of pimento cheese, and a serving of coleslaw.
- Serve immediately with plenty of napkins.
Notes
- If you plan to purchase pimento cheese spread, these two southern brands are my favorites: Sweet Grass Dairy Pimento Cheese or Palmento Homestyle Pimento Cheese, either original or if you like a bit of heat, they also have a variety with jalapenos.
- If your thighs are an uneven thickness, they will cook more evenly if you cover them with a plastic storage bag and gently pound them with the smooth side of a meat mallet, a rolling pin, or a small cast-iron skillet.
- If you don’t have buttermilk, it’s easy to make your own. Add one and one-half tablespoons of lemon juice or vinegar to one and one-half cups of whole milk or half and half.
- To minimize oil splatter, use a cast-iron skillet with high sides or a heavy-bottom Dutch oven for frying the chicken. A wire splatter screen guard will also help contain the mess.
- The oil measurement is just an estimate. How much oil you need depends on your pan’s circumference. If your pan is small, you will need less oil; if it is larger, you will need more.
- While I used a hot and smoky bacon chutney, either bacon jam or bacon and onion jam, might be easier to find,
- For the complete pimento cheese recipe, photos, and tips, check out my post: Old Fashioned Pimento Cheese:
Allan
I have always been curious: when frying boneless thighs, should I spread each thigh out, or should I leave each one (for lack of a better word) tucked?
I guess the same question would probably hold for when I bread them?
Thank you for the wonderful recipes.
Sharon Rigsby
Hi Allen, I usually spread the thigh out so it cooks more evenly and it’s easier to coat with the breading. I hope you enjoy the burgers!
Sharon