Southern Fried Chicken Burger With Spicy Honey Slaw

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 30 minutes, plus 4 hours marinating
Cook Time: 25 minutes
Total Time: 4 hours 55 minutes

Quick Ingredients

Chicken: 4 boneless skinless chicken thighs, 1 1/2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon baking powder
Frying: 6 cups peanut, canola, or vegetable oil, or enough for 1 1/2 inches in the pot
Spicy honey glaze: 1/3 cup honey, 2 tablespoons hot sauce, 2 tablespoons unsalted butter, 1 teaspoon apple cider vinegar, 1/2 teaspoon red pepper flakes, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt
Creamy slaw: 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot, 1/3 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Assembly: 4 brioche buns, 2 tablespoons softened butter, 1/3 cup mayonnaise, 12 dill pickle chips

Do This

1. Pound chicken thighs to an even 1/2-inch thickness, then marinate in buttermilk, hot sauce, salt, garlic powder, paprika, and pepper for at least 4 hours.
2. Stir together the slaw dressing, toss with cabbage and carrot, and chill for at least 20 minutes.
3. Make the spicy honey glaze by warming honey, hot sauce, butter, vinegar, pepper flakes, paprika, and salt for 2 minutes.
4. Mix the flour dredge, drizzle in 2 tablespoons of the buttermilk marinade, then double-dredge the chicken for a shaggy crust.
5. Fry chicken in 350 degrees F oil, 2 pieces at a time, for 8 to 10 minutes total, until deeply golden and 165 degrees F inside.
6. Brush hot chicken with spicy honey glaze, toast the buttered brioche buns for 1 to 2 minutes, and assemble with mayo, pickles, chicken, and creamy slaw.

Why You’ll Love This Recipe

Big Southern crunch: A buttermilk soak and craggy seasoned flour coating create shatteringly crisp fried chicken.
Sweet heat in every bite: The spicy honey glaze is buttery, glossy, tangy, and just hot enough to keep things exciting.
Balanced toppings: Creamy slaw cools the heat, dill pickles add snap, and mayo ties everything together.
Restaurant-style at home: With a thermometer and a sturdy pot, you can make a dramatic, stacked fried chicken burger in your own kitchen.

Grocery List

Produce: Green cabbage, red cabbage, carrot, lemon, optional parsley or chives for the slaw
Dairy: Buttermilk, unsalted butter
Meat: Boneless skinless chicken thighs
Bakery: Brioche burger buns
Pantry: All-purpose flour, cornstarch, mayonnaise, honey, hot sauce, apple cider vinegar, Dijon mustard, dill pickle chips, granulated sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, red pepper flakes, baking powder, peanut oil, canola oil, or vegetable oil

Full Ingredients

Buttermilk Fried Chicken

4 boneless skinless chicken thighs, about 1 1/2 pounds total, trimmed
1 1/2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

Seasoned Crispy Dredge

1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon baking powder
2 tablespoons buttermilk marinade, drizzled into the dredge just before coating

For Frying

6 cups peanut oil, canola oil, or vegetable oil, or enough to fill a heavy pot to a 1 1/2-inch depth
Extra kosher salt, for lightly seasoning the fried chicken right after frying

Spicy Honey Glaze

1/3 cup honey
2 tablespoons hot sauce
2 tablespoons unsalted butter
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Creamy Slaw

3 cups finely shredded green cabbage, about 8 ounces
1 cup finely shredded red cabbage, about 3 ounces
1 cup shredded carrot, from 1 large carrot
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or chives, optional

Burger Assembly

4 brioche burger buns, split
2 tablespoons unsalted butter, softened
1/3 cup mayonnaise
12 dill pickle chips, or 3 pickle chips per burger
Extra hot sauce, optional, for serving

Southern Fried Chicken Burger With Spicy Honey Slaw – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Place the chicken thighs on a cutting board and cover them with a piece of parchment paper or plastic wrap. Gently pound each thigh to an even 1/2-inch thickness. This helps the chicken cook evenly and gives you a wide, burger-friendly piece of fried chicken.

In a medium bowl, whisk together 1 1/2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 4 hours or up to 12 hours. Do not marinate longer than 12 hours, or the texture can become too soft.

Step 2: Make the creamy slaw

In a large bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.

Add the green cabbage, red cabbage, carrot, and optional parsley or chives. Toss until everything is lightly coated. Cover and refrigerate for at least 20 minutes while you prepare the chicken. For the best texture, keep the slaw cold and give it one more toss right before building the burgers.

Step 3: Prepare the spicy honey glaze

In a small saucepan over low heat, combine the honey, hot sauce, butter, apple cider vinegar, red pepper flakes, smoked paprika, and kosher salt. Warm for 2 to 3 minutes, stirring often, until the butter melts and the glaze looks glossy and pourable.

Remove the glaze from the heat and cover the pan to keep it warm. If it thickens too much before serving, warm it over low heat for 30 to 60 seconds and stir until smooth again.

Step 4: Mix the dredge and set up the frying station

In a wide shallow bowl, whisk together the flour, cornstarch, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and baking powder. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture, then rub it in with your fingertips until small shaggy clumps form. These little clumps fry up into extra-crunchy ridges.

Set a wire rack over a rimmed baking sheet near the stove. Line a second plate or tray with parchment for the dredged chicken. Pour the oil into a large Dutch oven or heavy pot to a depth of about 1 1/2 inches. Attach a deep-fry thermometer and begin heating the oil to 350 degrees F.

Step 5: Dredge the chicken for maximum crunch

Remove one piece of chicken from the buttermilk marinade, letting the excess drip back into the bowl. Press the chicken firmly into the seasoned flour mixture on both sides, making sure the coating gets into all the folds and edges.

For an extra-craggy crust, dip the floured chicken briefly back into the buttermilk marinade, then press it into the flour mixture a second time. Transfer to the parchment-lined tray. Repeat with the remaining chicken. Let the coated chicken rest for 10 minutes while the oil finishes heating; this helps the coating hydrate and cling during frying.

Step 6: Fry the chicken

When the oil reaches 350 degrees F, carefully lower 2 pieces of chicken into the pot. The oil temperature will drop; adjust the heat as needed to keep it between 325 degrees F and 350 degrees F. Fry for 8 to 10 minutes total, turning every 2 minutes, until the coating is deep golden brown and the thickest part of the chicken registers at least 165 degrees F on an instant-read thermometer. Chicken thighs are especially juicy if cooked to about 170 to 175 degrees F.

Transfer the fried chicken to the wire rack and immediately sprinkle each piece with a tiny pinch of kosher salt. Let the oil return to 350 degrees F before frying the remaining 2 pieces. Avoid placing fried chicken on paper towels for more than a moment; a rack keeps the bottom crust crisp.

Step 7: Glaze the chicken and toast the buns

While the chicken is still hot, brush both sides generously with the warm spicy honey glaze. The heat of the chicken helps the glaze melt into the crunchy crust while still leaving a shiny, sticky finish.

Spread the cut sides of the brioche buns with softened butter. Toast them cut-side down in a large skillet over medium heat for 1 to 2 minutes, until golden around the edges and lightly crisp. Toasting keeps the buns fluffy but sturdy enough to hold the juicy chicken, slaw, and sauce.

Step 8: Build the burgers

Spread mayonnaise on the bottom and top halves of each toasted brioche bun, using about 1 1/3 tablespoons mayonnaise per burger. Add 3 dill pickle chips to each bottom bun, then place one glazed piece of fried chicken on top.

Spoon a generous mound of creamy slaw over the chicken, letting some of the cabbage and carrot peek out for crunch and color. Cap with the top bun and press very gently. Serve immediately while the chicken is hot, the crust is crisp, and the glaze is glossy.

Pro Tips

Use a thermometer: Keeping the oil between 325 degrees F and 350 degrees F is the key to chicken that is crisp, not greasy.
Do not overcrowd the pot: Frying 2 pieces at a time keeps the oil temperature steady and helps the crust brown evenly.
Rest the dredged chicken: A 10-minute rest before frying helps the coating stick instead of sliding off in the oil.
Choose thighs for juiciness: Boneless skinless chicken thighs stay tender and flavorful, even with the high heat of frying.
Assemble right before serving: Fried chicken is at its best when the hot glazed crust meets the cold slaw just before the first bite.

Variations

Hot honey ranch burger: Swap the plain mayo for ranch dressing and add a few jalapeño slices under the chicken.
Nashville-inspired version: Increase the cayenne in the dredge to 1 teaspoon and stir 1/2 teaspoon cayenne into the honey glaze.
Chicken breast option: Use 2 large boneless skinless chicken breasts, slice each in half horizontally, and pound to 1/2-inch thickness. Fry until the internal temperature reaches 165 degrees F, usually 6 to 8 minutes total.

Storage & Make-Ahead

These burgers are best eaten right after frying, but you can prep several parts ahead. Marinate the chicken for up to 12 hours, mix the dry dredge up to 3 days ahead and store it covered at room temperature, and make the spicy honey glaze up to 5 days ahead. Rewarm the glaze gently before using. The slaw can be made up to 6 hours ahead and stored covered in the refrigerator; for the crispest texture, toss the vegetables with the dressing no more than 2 hours before serving.

Store leftover fried chicken separately from the buns and slaw in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375 degrees F oven for 12 to 15 minutes, or until hot and crisp. Avoid microwaving if possible, as it softens the crust. Store leftover slaw in the refrigerator for up to 2 days and stir before serving.

Nutrition (per serving)