Description
This Spicy Crispy Chicken Burger features juicy, tender marinated chicken thighs coated in a flavorful seasoned breading and fried to golden perfection. Paired with a creamy, spicy mayo and fresh crunchy lettuce on toasted brioche buns, it offers the perfect balance of heat, crunch, and savory flavor. Ideal for lunch, dinner, or game day, this burger delivers irresistible comfort food satisfaction in every bite.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying, about 2 inches in pan)
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon sriracha (optional)
- 1 teaspoon lemon juice
- Pinch of paprika
For Assembly:
- 4 brioche burger buns, toasted
- Shredded lettuce or lettuce leaves
- Sliced pickles (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce. Add the chicken thighs and coat them well. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Breading: In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
- Coat the Chicken: Remove the chicken thighs from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a full and even coating.
- Heat the Oil: Pour vegetable oil into a heavy skillet or deep pan to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure optimal frying temperature.
- Fry the Chicken: Fry the coated chicken thighs in batches to avoid overcrowding. Cook each batch for 6–8 minutes total, turning once halfway through, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Drain Excess Oil: Remove the fried chicken and place on paper towels to drain off excess oil and maintain crispiness.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, hot sauce, sriracha (if using), lemon juice, and paprika until smooth and creamy.
- Assemble the Burgers: Spread a generous amount of spicy mayo on the bottom half of each toasted brioche bun. Top with shredded lettuce or lettuce leaves, one crispy chicken thigh, and pickles if desired. Add more spicy mayo on the top bun, then close and serve immediately while hot and crispy.
Notes
- For extra heat, add jalapeño slices or pepper jack cheese to the burger layers.
- For a lighter version, bake or air-fry the chicken instead of frying: spray the coated chicken with oil and cook until crispy and cooked through.
- Marinating overnight enhances flavor and tenderness, but 1 hour is sufficient if short on time.
- Use a thermometer during frying to maintain correct oil temperature for best crispiness and safety.
