One bite of my restaurant-quality, 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.
4boneless, skinless chicken thighs,about two pounds total
1½cupsbuttermilk
1tablespoonhot sauce
1cupall-purpose flour
½cupcornstarch
1tablespoonpaprika
1tablespoongarlic powder
1tablespoononion powder
2teaspoonssaltdivided
1quartpeanut oil,see notes
4brioche buns
Coleslaw (homemade or purchased)
3cupsshredded cabbage
½cupshredded carrots
½cupmayonnaise
1tablespoonapple cider vinegar
1tablespoonsugar
Pimento cheese (homemade or purchased)
5ouncesextra sharp yellow cheddar cheese
5ouncesextra sharp white cheddar cheese
¼teaspoonground red pepper
¼teaspoonground black pepper
¾cupmayonnaise
¼cupminced roasted red peppers or pimentos
Condiment
¼cuphot 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.