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Nashville Hot Chicken Burger
Experience the fiery crunch of Nashville Hot Chicken in burger form! This recipe combines succulent, spicy fried chicken with a crispy coating, served on a soft bun and topped with tangy pickles and creamy coleslaw. Perfect for those who crave bold flavors and a kick of heat, each bite transports you to the heart of Nashville, where this dish originated from the late 1930s as a spicy twist to fried chicken, creating a culinary sensation that is beloved across the South and beyond.
Ingredients
- Chicken breasts
- 4, boneless and skinless
- Buttermilk
- 1 cup
- Hot sauce
- 1/2 cup, divided
- All-purpose flour
- 1 cup
- Cayenne pepper
- 2 teaspoons
- Garlic powder
- 1 teaspoon
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Vegetable oil
- for frying (approximately 2 cups)
- Buns
- 4, soft burger buns
- Pickles
- 1 cup, sliced
- Coleslaw
- 2 cups, prepared
Instructions
- In a large bowl, combine the buttermilk and half of the hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
- In another bowl, mix together the all-purpose flour, cayenne pepper, garlic powder, salt, and black pepper until well combined.
- Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
- Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- Carefully place the chicken in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- In a small bowl, combine the remaining hot sauce with 1 tablespoon of the frying oil to create the Nashville hot sauce.
- Once cooked, remove the chicken from the oil and brush generously with the Nashville hot sauce.
- To assemble the burgers, place the spicy chicken on the bottom half of the buns. Top with sliced pickles and a generous scoop of coleslaw. Place the top half of the bun over the filling and serve immediately.
Tips
- For an extra crispy coating, allow the dredged chicken to rest for 10-15 minutes before frying.
- If you prefer a milder flavor, reduce the amount of cayenne pepper or hot sauce used.
- Serve with a side of fries or sweet potato wedges for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes (plus marination time) Cook Time: 20 minutes Calories: 600 Fat: 25g Carbs: 50g Protein: 40g Sodium: 1000mg Sugar: 5g
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