Crispy chicken smash burgers

Season & Marinate: In a medium bowl, mix the chicken thighs with garlic powder, onion powder, paprika, salt, and black pepper. Pour in the buttermilk and stir to coat. Let marinate for at least 15 minutes.
Heat Oil: Add about 1/2 inch of vegetable oil to a skillet or frying pan and heat over medium-high heat.
Coat Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge thoroughly in flour, pressing it on to coat evenly.
Smash & Fry: Carefully place chicken thighs in the hot oil. Use a flat spatula to gently press and smash each piece to flatten it slightly. Fry for 3–4 minutes per side, until golden brown and crispy.
Add Cheese: While the chicken is still hot, top each piece with a slice of cheddar cheese so it melts slightly.
Assemble Burgers: Spread mayo or your preferred sauce on the bottom half of each toasted bun. Layer with crispy chicken, tomato slices, shredded lettuce, and the top bun.
Serve: Serve immediately with fries, chips, or pickles for a satisfying meal.

Spicy Kick: Add hot sauce to the buttermilk marinade or sprinkle cayenne into the flour mix.
Sauce Swap: Try with spicy mayo, chipotle aioli, or honey mustard for a flavor upgrade.
Pickle Punch: Add dill pickle chips for tang and crunch.
Chicken Tenders Version: Use the same method with chicken tenders for slider-style sandwiches.

Buttermilk Boost: Marinate longer (up to 8 hours) for extra tender chicken.
Oil Temperature: Maintain a steady medium-high heat so the coating crisps without burning.
Cheese Choices: Swap cheddar with pepper jack or American for different melts and flavors.
Make It Lighter: Use an air fryer for a crisp finish with less oil.