Hot Chicken Burger
Nashville's legendary hot chicken transformed into burger form. Crispy, fiery, cayenne-laced fried chicken breast with cooling pickles and creamy coleslaw. Bring the heat of Music City to your kitchen.
Equipment Needed
Instructions
Marinate the chicken: Place chicken thighs in a bowl with buttermilk and refrigerate for at least 2 hours, or overnight for best results. This tenderizes the meat and helps the breading stick.
Prepare the breading: In a shallow dish, combine flour and salt. In another bowl, whisk the egg into the buttermilk marinade. Remove chicken from marinade, dredge in flour, dip in buttermilk-egg mixture, then dredge in flour again.
Heat the oil: Fill a Dutch oven or deep fryer with 3 inches of oil. Heat to 325F (160C). Use a thermometer to maintain consistent temperature throughout frying.
Fry the chicken: Carefully lower breaded chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165F (74C). Work in batches to avoid overcrowding.
Make the hot paste: While chicken fries, combine cayenne, brown sugar, paprika, and garlic powder in a heatproof bowl. Carefully ladle 1/4 cup of the hot frying oil into the spices and stir into a paste.
Apply the heat: Transfer fried chicken to a wire rack. While still hot, brush generously with the spicy paste on all sides. Let rest for 2 minutes to allow the paste to soak in.
Toast the buns: Butter the cut sides of the brioche buns and toast in a skillet until golden brown, about 1-2 minutes.
Assemble the burgers: Place pickle slices on the bottom bun, followed by the hot chicken, then a generous pile of creamy coleslaw. Top with the bun.
Serve immediately: Serve with extra pickles on the side and plenty of napkins. Have cold drinks ready - you'll need them!
💡 Pro Tips & Variations
- Adjust the heat: For medium heat, use 2 tbsp cayenne. For "shut the cluck up" hot, go up to 4 tbsp with added ghost pepper.
- Chicken thighs vs breasts: Thighs stay juicier and more forgiving if slightly overcooked. Breasts work but require careful timing.
- The bread matters: Traditionally served on white bread, but brioche adds richness. Some spots use potato buns.
- Pickle juice marinade: Add 2 tbsp pickle juice to the buttermilk for extra tangy, tender chicken.
- Cool it down: The coleslaw and pickles aren't just tradition - they're essential for balancing the heat.
- Lard for authenticity: Original Nashville hot chicken is fried in lard. Mix half lard, half oil for authentic flavor.