Dinner

KFC-Style Original Crispy Chicken Burger Recipe

ByLila Prescott January 9, 2026January 9, 2026

Introduction

This KFC-style original crispy chicken burger brings the beloved fast-food classic right into your kitchen. Juicy, marinated chicken thighs are coated in a spiced flour mixture and fried to golden perfection, then layered with crisp lettuce and tangy pickles on a soft brioche bun. It’s a delicious treat that’s simple to make and sure to satisfy your cravings.

A close-up view of a fried chicken sandwich showing three layers inside a shiny, smooth golden brown bun. The bottom layer has a soft, light beige bun base, topped with bright green crisp lettuce and three green pickles with a ridged texture. The thick middle layer is a large, golden crispy fried chicken piece with a rough, crunchy surface. The top layer is a dollop of creamy white sauce spread under the top bun, which has a shiny, smooth golden brown color and a round, puffy shape. Three similar sandwiches appear blurred in the background on a dark wooden board, with pickle slices scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup buttermilk (preferably full-fat for richer flavor)
1 tbsp hot sauce (like Frank’s RedHot for a mild heat)

4 pieces boneless skinless chicken thigh fillets (trimmed and pounded to even thickness)
1.5 cups all-purpose flour (sifted)

1 tbsp cornstarch (for added crunch factor)
1.5 tsp kosher salt (adjust to taste)

1 tsp ground white pepper (for signature heat)
1 tsp garlic powder
1 tsp onion powder

1 tsp smoked paprika (for depth and color)
4 pieces brioche burger buns (lightly toasted)
1.5 cups vegetable oil (for shallow frying)

4 tbsp mayonnaise (preferably Kewpie or homemade)
1 cup shredded iceberg lettuce (crisp and cold)
8 slices dill pickle chips (2 per burger)

Instructions

Step 1: In a mixing bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs and make sure each piece is fully coated. Cover and refrigerate for at least 1 hour, or up to overnight to deepen the flavor.
Step 2: In a shallow dish, combine the sifted flour, cornstarch, kosher salt, white pepper, garlic powder, onion powder, and smoked paprika. Mix well to evenly distribute the spices.
Step 3: Remove the chicken from the marinade, shaking off any excess liquid. Dredge each piece thoroughly in the flour mixture, pressing to create a thick, craggy coating. Set the coated chicken on a cooling rack and let rest for 10 minutes to help the crust adhere.

Step 4: Heat the vegetable oil in a deep skillet or pan over medium heat to about 350°F (175°C). Carefully place the chicken pieces into the hot oil and fry for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
Step 5: Lightly toast the brioche buns. Spread 1 tablespoon of mayonnaise on the bottom half of each bun. Layer on the pickle slices, crispy chicken thigh, and shredded iceberg lettuce. Top with the other half of the bun and serve immediately.

Tips & Variations

For extra crunch, try double-dipping the chicken by dunking it back into the buttermilk after the first flour dredge, then flouring again before frying.

If you prefer less heat, reduce or omit the hot sauce from the marinade.
Swap out brioche buns for potato buns or sandwich rolls for a different texture.
Add cheese slices or a spicy mayo for additional flavor layers.

Storage

Store any leftover fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 10 minutes to help retain crispiness. Avoid microwaving if possible, as it can make the crust soggy. Assemble the burgers fresh to keep buns from becoming soggy.

How to Serve

Three crispy fried chicken sandwiches are shown on a dark wooden board. Each sandwich has a soft, shiny golden brown bun on top. Below the top bun is a layer of creamy white mayonnaise, then a large, crunchy, golden fried chicken piece with a rough texture. Under the chicken, there are bright green lettuce leaves and sliced green pickles, all sitting on the bottom bun which is light and soft in color. Some pickle slices are scattered on the wooden board. The background is a softly blurred warm brown tone with bottles. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful. If using breasts, pound them to an even thickness to ensure even cooking and avoid dryness.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will provide the acidity needed to tenderize the chicken.