This is a buttermilk-brined, cornstarch-dredged fried chicken burger stacked with crispy bacon, melted cheddar, and smoky BBQ sauce on a toasted brioche bun. It takes about an hour start to finish, and the result beats anything from a drive-thru because you control the crunch, the seasoning, and how much bacon goes on there. If you’ve never fried chicken at home before, this recipe is a solid place to start.
What makes this version work
Two things matter most here. First, the buttermilk brine does real work — it tenderizes the thigh meat so the inside stays juicy even if your oil temperature dips slightly during frying. Don’t skip or shorten it. Second, the cornstarch in the dredge is what creates that shatteringly crisp crust. Flour alone gives you a softer coating; the cornstarch-flour combination gives you the craggy, crunchy exterior that holds up under the sauce and toppings instead of going soft the moment you assemble the burger. Get those two steps right and the rest comes together easily.
Common problems and fixes
- Breading falls off during frying: This almost always means the chicken went straight from the brine into the dredge without shaking off the excess buttermilk first. Let it drip for a few seconds, then press the flour mixture firmly onto the surface before it goes in the oil.
- Crust is pale and greasy, not golden: The oil wasn’t hot enough. Use a thermometer — if you don’t have one, drop a pinch of dredge into the oil; it should sizzle immediately and float. Greasy chicken means the oil temperature dropped too far, which happens when you add too many pieces at once. Fry one or two at a time.
- Chicken is cooked outside but raw inside: Thighs are thicker than they look. If the crust is browning too fast, your oil is too hot. Lower the heat slightly and give it more time. Always check with a meat thermometer — poultry must reach 165°F (74°C) at the thickest point before serving.
- Burger goes soggy before you finish eating it: Assemble right before serving, not ahead of time. Put the BBQ sauce on the bun rather than directly on the hot chicken, and place the lettuce between the chicken and the sauce to act as a barrier.
- Bacon loses its crispness in the stack: Cook the bacon last, just before assembly, and drain it on a wire rack instead of paper towels. Paper towels trap steam underneath and soften the bacon faster than you’d expect.
Ingredient notes
- Buttermilk: If you don’t have it, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. It works the same way.
- Boneless chicken thighs: These vary a lot in thickness at the grocery store. If yours are very thick, place them between two sheets of plastic wrap and give them a few firm whacks with a rolling pin to even them out — this helps them cook through at the same rate the crust browns.
- BBQ sauce: Use whatever smoky-sweet bottle you already like. Skip the egg in the mix — it makes the coating mushy rather than crisp. A thinner, vinegar-forward sauce works fine too; just apply it lightly so it doesn’t overwhelm the crunch.
- Brioche buns: These are now in most supermarkets. If you can only find standard burger buns, toast them a little longer so they hold up to the saucy toppings without falling apart.
KFC Original Crispy BBQ Bacon Stacker Burger
Ingredients
- 4 pieces boneless skinless chicken thighs trimmed of excess fat
- 1 cup buttermilk for marinating
- 1 tablespoon hot sauce such as Frank’s RedHot
- 1.5 cups all-purpose flour for dredging
- 1 tablespoon cornstarch for extra crispiness
- 2 teaspoons kosher salt divided for marinade and flour
- 1 teaspoon paprika smoked paprika preferred
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup neutral oil peanut or canola, for frying
- 8 slices thick-cut smoked bacon
- 4 pieces brioche burger buns lightly toasted
- 4 slices cheddar cheese sharp or mild to preference
- ½ cup BBQ sauce your favorite brand, ideally smoky-sweet
- 1 cup shredded iceberg lettuce
- 4 tablespoons mayonnaise optional, for layering
Instructions
- In a mixing bowl, combine buttermilk, hot sauce, and 1 teaspoon of kosher salt. Submerge chicken thighs, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours for enhanced flavor and tenderness.
- In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and remaining teaspoon of salt. This will form the seasoned dredge for maximum crispiness.
- Heat oil in a heavy skillet or cast iron pan to 350°F (175°C). Remove chicken directly from marinade and dredge in seasoned flour, pressing the flour into the surface to form a craggy, textured crust.
- Fry the chicken in batches for 5–7 minutes per side until deep golden and internal temperature reaches 165°F (74°C). Drain on a wire rack for best crisp retention.
- While chicken fries, cook bacon in a skillet over medium heat until perfectly crisp (about 6–8 minutes). Drain on paper towels.
- Toast brioche buns lightly in a dry skillet or under the broiler just until golden and warm to the touch.
- To Assemble: Spread mayo on the bottom bun, layer lettuce, crispy chicken, melted cheddar slice (you can melt it briefly under the broiler if desired), BBQ sauce drizzle, 2 slices of bacon, and top with the bun lid.
Notes
- For spicy kick, add chipotle powder to the flour dredge or use spicy BBQ sauce.
- To reduce prep time, marinate and bread chicken in advance—refrigerate up to 12 hours before frying.
- Brioche buns bring a delicate sweetness—ensure they’re fresh and lightly toasted to support the stack without sogginess.
Nutrition
FAQ
Can I use chicken breast instead of thighs?
You can, but the result will be drier. Thighs have more fat, which keeps the meat juicy through the high heat of frying. If you use breasts, pound them to an even thickness before brining and watch the cook time closely — they go from done to dry quickly.
How do I know when the oil is the right temperature without a thermometer?
Drop a small pinch of the flour dredge into the oil — it should sizzle actively and rise to the surface within a second or two. If it sinks and sits there, the oil is too cool; if it browns almost instantly, it’s too hot. A thermometer is worth buying if you plan to fry at home more than once.
Can I prep any part of this ahead of time?
Yes — the chicken can sit in the buttermilk brine in the fridge for up to 24 hours, which actually improves the flavor and tenderness. Everything else is best done fresh, especially the frying and bacon, since both lose their texture quickly once cooked.
Can I air-fry the chicken instead of deep-frying it?
Yes, though the crust won’t be quite as crunchy. Spray the dredged chicken generously with oil on all sides and cook at 400°F (200°C) for around 18–22 minutes, flipping halfway through, until it reaches 165°F (74°C) internally. The cornstarch in the dredge still helps the coating crisp up better than flour alone.
What to cook next
- KFC Double Crunch Perfected
- KFC Famous Chicken Sandwich
- Smoky Mountain BBQ Chicken Sandwich
- Honey BBQ Chicken Burger