One bite of my restaurant-quality, easy, homemade Southern Crispy Fried Chicken Burger will make your taste buds sing and convince you never to sit in a crowded fast food drive-thru line again.
While most fried chicken burgers or sandwiches feature chicken breasts, this recipe calls for more flavorful, boneless, skinless thighs that are first marinated in buttermilk, perfectly seasoned, and then deep-fried until they are a crispy golden brown.
Next, these crunchy fried chicken thighs are sandwiched between toasted soft brioche buns that have been topped with an irresistible combination of hot and smoky bacon chutney and sweet and tangy coleslaw.
Just when you think this homemade fried chicken burger couldn’t get any more decadent, it’s crowned with a big dollop of Old-Fashioned Pimento Cheese, creating a new level of deliciousness with its melted cheesy goodness!
Like my Smoked Burger, Shrimp Burger, and Ultimate Southern-Style Burger recipes, this crispy southern fried chicken burger is the burger of your dreams and the best thing to ever happen to a hamburger bun!
This recipe was inspired by a yummy fried chicken burger I had recently at the River Bar and Lounge at The Cloister in Sea Island, Georgia. I was smitten and couldn’t wait to get home and recreate it.
Jump to:
Reasons you will love this recipe:
- Chicken thighs are inherently more flavorful and juicier than chicken breasts due to their higher fat content.
- Using my Southern frying technique, which involves soaking in a buttermilk marinade, plus a well-seasoned flour coating and frying in hot oil, you can achieve an incredibly crispy exterior that contrasts perfectly with the tender chicken inside, giving you the perfect crispy Southern Fried Chicken Burger.
- Chicken thighs hold up well to frying and allow for various seasoning options, making it easy to customize the flavor profile to suit your preferences.
Ingredient notes and substitutions:
While this ingredient list may look daunting, the only thing that takes any time is frying the chicken. And while I made all of the condiments except the bacon chutney from scratch, premade pimento cheese spread and coleslaw can be purchased from your deli to save time.
(Specific measurements can be found in the recipe below.)
- Chicken thighs – tender, juicy, and loaded with flavor, make the perfect crispy chicken burger in this sandwich.
- Buttermilk – tenderizes the chicken, adds flavor, and acts as the glue to keep the breading from falling off when the chicken is fried, which equals a crispy fried chicken burger.
- Hot sauce – adds just a bit of spice to the buttermilk marinade. If you like spicy, add a pinch of cayenne pepper to the marinade, too.
- Flour – I like to use all-purpose for the flour coating, but some folks prefer self-rising to coat the chicken before frying. You can use either.
- Cornstarch – combines with the flour to produce a crispy golden brown crust.
- Paprika, garlic powder, onion powder, and salt – combine to perfectly season the flour and cornstarch mixture.
- Peanut oil – not pictured, is a high smoke point oil perfect for frying. Vegetable oil can be substituted.
- Brioche buns – not pictured, tender and soft as a pillow, wrap the crispy chicken burgers in pure eggy richness. You can substitute your favorite bun.
- Hot and Smoky Bacon Chutney – not pictured, slathered on the toasted bun, adds another layer of deliciousness, and packs a punch. Either Bacon Jam, Bacon and Onion Jam, or my homemade Sweet and Spicy Tomato Jam make great substitutes if you can’t find the chutney.
- Cabbage and carrots– are the main ingredient in coleslaw. A mandoline, box grater, or food processor can be used to grate both. You could also use a sharp knife to slice it up into thin ribbons.
- Mayonnaise, apple cider vinegar, and sugar – come together to make a sweet, tangy coleslaw dressing.
Pimento cheese ingredients not pictured (for the complete recipe, photos, and tips, check out my post: Old Fashioned Pimento Cheese:
- Extra sharp yellow cheddar cheese and extra sharp white cheddar cheese – combine to form the base of the pimento cheese spread.
- Ground red pepper, black pepper, and mayonnaise – combine to add flavor and texture to the pimento cheese.
- Roasted red peppers or pimentos – add the familiar pop of red to pimento cheese and are what makes an ordinary cheese spread, pimento cheese.
How to make southern fried chicken burgers:
- Combine the buttermilk and hot sauce in a gallon-sized plastic storage bag or a large bowl. Add the chicken thighs and let them marinate for at least 30 minutes up to 24 hours. The longer, the better. 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, grate the cabbage and carrots.
- Combine the mayo, vinegar, and sugar, and add about half the dressing to the grated veggies. Toss to combine. If the slaw looks dry, add a bit more dressing. You most likely will have a little dressing left over. Set the slaw aside, cover, and keep it refrigerated until you are ready to pile it on the burger.
- To make the pimento cheese, grate or shred 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 one-half teaspoons of kosher salt, garlic, and onion powder to a pie plate or shallow bowl. Whisk to combine.
- Remove the thighs from the buttermilk marinade one at a time, season with a bit of the remaining salt, and dredge both sides in the flour mixture. Make sure it is 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 to two inches in a cast iron skillet, Dutch oven, or electric fryer. The temperature of the oil needs to be preheated to 350°F as measured with an instant-read candy or deep fry thermometer.
- When the oil comes up to the correct temperature, carefully add one or two of the breaded chicken thighs (do not crowd them) 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 the internal temperature reaches 165° F in the thickest part as measured by an instant-read meat thermometer and are golden brown and crispy.
- Use a metal spider to remove the chicken from the oil and set it on a wire cooling rack to let it drain. Repeat with the rest of the thighs.
- When you are ready to assemble, 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 healthy spoonful of coleslaw.
- Serve immediately with plenty of napkins.
What to serve with this dish:
These Southern Fried Chicken Burgers pair beautifully with casual sides such as 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 that would round out your meal nicely include Chocolate Covered Oreos, German Chocolate Brownies, or Chocolate Peanut Butter Brownies.
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 or two 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, or my all-time favorite, tomato jam, which I can never find at the grocery store, would also be delicious.
- Plain mayonnaise, yellow mustard, honey mustard, or your favorite burger sauce are always good standbys.
How to store and reheat leftovers:
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:
Boneless, skinless chicken breasts can be substituted for thighs, but they will cook much more quickly and must be pounded to an even thickness. Large chicken breasts will need to be cut in half to fit on the bun.
I always use peanut oil, but you can also use canola oil or rice bran oil. Each of these oils has a high smoke point which means they won’t burn or smoke at high temperatures. Olive oil is not suitable for frying at high temperatures.
The good news is yes! Let it cool completely, strain it through two layers of cheesecloth to remove any food particles, and then use a funnel to pour it back into the same bottle it came in or another storage container.
I have found the terms are often used interchangeably. However, in general, chutneys are often a little chunkier. While most jams are sweet, chutneys are tangier and spicier because they are made with vinegar and sugar. You can use either in this recipe.
Top tricks and tips:
- 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 and smoky bacon chutney, either bacon jam or bacon and onion jam, which might be easier to find, or my all-time favorite, tomato jam, which I can never find at the grocery store, would also be delicious.
More chicken thigh recipes:
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.
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Easy Southern Crispy Fried Chicken Burgers Recipe
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 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 and smoky bacon chutney, either bacon jam or bacon and onion jam which might be easier to find, or my all-time favorite, tomato jam, which I can never find at the grocery store, would also be delicious.
- 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