This is a homemade crispy fried chicken burger built around a buttermilk-marinated chicken thigh, thick-cut bacon, sharp cheddar, and a seasoned flour-cornstarch crust. It takes more effort than a drive-through, but you get a properly crunchy crust, real melted cheese, and full control over every component. Make a batch on the weekend and you’ll have lunches sorted for days.
The technique that matters
The cornstarch-to-flour ratio in the dredge is what separates a genuinely crunchy crust from a thick, bready one. Cornstarch inhibits gluten development, which keeps the coating light and crisp rather than chewy. The other thing worth getting right is oil temperature — drop it below 325°F and the coating absorbs grease instead of setting; push above 375°F and the outside browns before the chicken hits 165°F internally. A clip-on thermometer takes the guesswork out of both. Skip the egg wash between dredge layers — it weighs the coating down and traps steam, softening the crust faster than anything else. Buttermilk alone is the right binder here.
Make-ahead notes
Chicken thighs can marinate in buttermilk in the fridge for up to 24 hours — longer than that and the acid starts breaking down the texture. Once fried and cooled, cooked chicken keeps in an airtight container in the fridge for up to 3 days; reheat on a wire rack in a 375°F oven for 10–12 minutes to bring the crust back. For longer storage, freeze the fried pieces individually on a baking sheet first, then transfer to a freezer bag — they’ll keep for up to 2 months. Reheat from frozen at 400°F for 18–20 minutes. Bacon can be cooked ahead and refrigerated for 4 days; a quick 30 seconds in a dry skillet revives the texture. Pre-mix your dry dredge and store it in a sealed jar — it keeps for weeks and cuts your active prep time in half on cook day.
If something goes sideways
- Coating falls off during frying: The dredged chicken wasn’t rested before it hit the oil. After coating, let the pieces sit on a rack for 5–10 minutes so the flour hydrates and adheres properly.
- Crust is pale and greasy, not golden: Oil temperature dropped too low, usually from adding too many pieces at once. Fry in smaller batches and give the oil a minute to recover between them.
- Chicken is cooked through but crust is already dark: Your thighs are too thick and the oil is running too hot. Pound them to an even thickness — around ¾ inch — before marinating so they cook through before the crust over-browns.
- Cheese won’t melt properly on the chicken: Lay the cheese on the hot chicken immediately after it comes out of the oil, then tent loosely with foil for 60 seconds. The trapped steam does the job without a microwave.
- Bun goes soggy before you finish building: Toast the cut sides of the brioche in a dry skillet until golden. A toasted surface resists moisture far longer than an untoasted one, especially if you’re assembling several burgers at once.
KFC Crispy Bacon Cheeseburger (Copycat Recipe)
Equipment
- Deep skillet or Dutch oven (at least 5-quart capacity for safe frying)
- Clip-on deep-fry thermometer
- Wire cooling rack set over a baking sheet
- Instant-read meat thermometer
- Shallow dish or baking tray (for dredging)
- Tongs (long-handled, for turning chicken in hot oil)
Ingredients
For the Crispy Fried Chicken
- 4 boneless, skinless chicken thighs about 5 oz / 140g each
- 1 cup buttermilk for marinating, 240ml
- 1 tbsp hot sauce optional, for heat
- 1 ½ cups all-purpose flour 190g
- 1 tbsp cornstarch for crispiness, 8g
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 cups vegetable oil for deep frying, 480ml (use more if needed to reach 2 inches depth in your pan)
For Assembly
- 4 brioche buns split and lightly toasted
- 4 slices thick-cut smoked bacon fried until crisp (8 slices if you prefer two per burger)
- 4 slices cheddar cheese mild or sharp, per preference
- 4 tbsp mayonnaise or spicy mayo, 60g
- 4 leaves iceberg lettuce shredded
- 1 medium tomato thinly sliced
- ½ medium red onion thinly sliced, optional
Instructions
- In a bowl, whisk together the buttermilk and hot sauce. Submerge the chicken thighs, cover, and marinate in the fridge for at least 30 minutes or up to 24 hours for the most tender result.4 boneless, skinless chicken thighs, 1 cup buttermilk, 1 tbsp hot sauce
- In a shallow dish, combine flour, cornstarch, paprika, garlic powder, pepper, and salt. Dredge the marinated chicken pieces in this flour mix, pressing firmly to adhere well. For extra crunch, dip the floured chicken back into the buttermilk, then into the flour mixture a second time.1 cup buttermilk, 1 1/2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt
- Heat oil in a deep skillet or Dutch oven to 350°F / 175°C. Fry the chicken in batches (do not crowd the pan) for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Allow the oil to return to 350°F / 175°C between batches. Transfer to a wire rack set over a baking sheet to drain.2 cups vegetable oil
- While the chicken rests, cook the bacon in a skillet over medium heat until crispy, about 5–7 minutes. Drain on paper towels.4 slices thick-cut smoked bacon
- Lightly toast the brioche buns cut-side down in a dry pan or under a broiler for 1–2 minutes until golden.4 brioche buns
- Spread 1 tablespoon of mayonnaise on the bottom bun. Layer with lettuce, a fried chicken thigh, and place a slice of cheddar on the hot fried chicken immediately after it comes out of the oil — the residual heat will melt it. For a more thorough melt, place the chicken with cheese on a baking sheet under a hot broiler / grill for 30–60 seconds. Top with a bacon strip, tomato, and onion if using. Cap with the top bun.4 tbsp mayonnaise, 4 leaves iceberg lettuce, 4 boneless, skinless chicken thighs, 4 slices cheddar cheese, 4 slices thick-cut smoked bacon, 1 medium tomato, 1/2 medium red onion, 4 brioche buns
Notes
Nutrition
Frequently asked questions
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier under the high heat of frying. If you use breasts, pound them to an even ¾-inch thickness so they cook through before the crust over-browns, and pull them at exactly 165°F — they dry out fast past that point.
How do I know the chicken is fully cooked without cutting into it?
Use an instant-read thermometer inserted into the thickest part — you’re looking for 165°F (74°C). Cutting into it lets steam escape and softens the crust, so a thermometer is worth using every time.
Can I air-fry the chicken instead of deep-frying?
Yes, at 390°F for about 18–20 minutes, flipping once halfway. The crust won’t be quite as shatteringly crisp as deep-fried, but it’s a solid result and significantly less oil to deal with.
What oil works best for frying?
Any neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well. Avoid olive oil; its smoke point is too low for the temperatures needed here.
Can I prep the dredged chicken ahead and fry it later?
Yes — dredge the marinated chicken, place the pieces on a wire rack uncovered in the fridge for up to 1 hour before frying. The coating dries out slightly, which actually helps it crisp up faster in the oil.
My leftover chicken lost its crunch in the fridge. Can I fix it?
Reheat on a wire rack set over a baking sheet in a 375°F oven for 10–12 minutes. The rack keeps air circulating underneath so the bottom doesn’t steam itself soft — a flat tray gives you a soggy underside.
More burger recipes to try
- KFC Double Crunch Perfected
- KFC Famous Chicken Sandwich
- Crispy SmokeShack Chicken Burger
- Big Bacon Chicken Burger