Crispy KFC-Style Chicken Burger
Inspired by the iconic flavors of the world-famous Kentucky Fried Chicken burger, this homemade crispy chicken burger captures all the crunch, spice, and indulgence you'd expect from your favorite fast-food indulgence—only crafted with fresher ingredients and elevated technique. It's the perfect union of juicy, flavorful chicken, bold southern spices, and a crispy coating, all stacked in a warm brioche bun with tangy mayo and crunchy lettuce. Whether it's a weekend treat or a fun cookout centerpiece, this burger brings that beloved KFC-style experience home with gourmet flair.
Ingredients
For the Marinated Chicken:
- 4 pieces boneless skinless chicken thighs trimmed
- 1 cup buttermilk full-fat for best flavor
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
For Coating and Frying:
- 1 ½ cups all-purpose flour unbleached
- 1 tablespoon cornstarch for extra crispiness
- 1 teaspoon baking powder
- 1 ½ teaspoons cayenne pepper adjust to taste
- 2 cups vegetable oil for deep frying
For Assembling:
- 4 whole brioche buns lightly toasted
- ½ cup mayonnaise can substitute with garlic aioli
- 1 cup shredded iceberg lettuce cold and crisp
- 4 slices dill pickles optional
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add chicken thighs and ensure they are fully submerged. Cover and refrigerate for 30 minutes (or up to overnight for deeper flavor).
- Prepare the Coating: In a shallow dish, whisk together flour, cornstarch, baking powder, cayenne pepper, and a pinch of salt. Lightly shake excess marinade off each thigh and dredge in flour mixture. Press well into the coating to form craggy crispy bits.
- Fry the Chicken: Heat oil in a deep skillet to 350°F (175°C). Fry chicken thighs in batches for 5-6 minutes per side or until golden brown and internal temperature is 165°F (74°C). Drain on a wire rack set over a baking sheet.
- Toast the Buns: While chicken rests, lightly toast brioche buns in a dry skillet until just golden and warm.
- Assemble the Burgers: Spread mayo on both sides of the bun. Layer shredded lettuce, crispy chicken, pickles, and top bun. Serve immediately while hot and crispy.
Notes
- For extra spice, add hot sauce to the mayo or marinade.
- Swap thighs for chicken breast if preferred, but thighs stay juicier when fried.
- Ensure oil remains at 350°F (175°C) between batches to maintain crispiness.
Nutrition
Calories: 1413kcalCarbohydrates: 48gProtein: 9gFat: 134gSaturated Fat: 21gPolyunsaturated Fat: 76gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 21mgSodium: 2195mgPotassium: 455mgFiber: 4gSugar: 7gVitamin A: 1515IUVitamin C: 6mgCalcium: 241mgIron: 3mg
Did you give this recipe a whirl?We're all ears to hear about your results!