Spicy Nashville Hot Chicken Burger

Name: Spicy Nashville Hot Chicken Burger
Prep time: 44 min
Cook time: 26 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1½ lb (4 thighs, about 6 oz each) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness; 1 cup (240 ml) buttermilk; 1 tbsp (15 ml) Louisiana-style hot sauce; 1½ tsp (4½ g) kosher salt; 1½ cups (190 g) all-purpose flour; 2 tbsp (16 g) cornstarch; 1 tsp (4 g) baking powder; 2 tsp (5 g) sweet paprika; 2 tsp (6 g) garlic powder; 1 tsp (3 g) onion powder; 1 tsp (2 g) black pepper, freshly ground; 1½ tsp (4½ g) kosher salt; 4 tbsp (60 ml) buttermilk, fresh, not from the marinade; 8 cups (1900 ml) neutral oil with a high smoke point (peanut, canola, or vegetable); 2 tbsp (12 g) cayenne pepper; 2 tbsp (27 g) dark brown sugar, firmly packed; 1 tsp (2½ g) smoked paprika; 1 tsp (3 g) garlic powder; ½ tsp (1½ g) kosher salt; ⅓ cup (80 ml) hot oil from the fryer, ladled from the pot into a metal measuring cup and cooled to about 300°F (150°C); 2 cups (170 g) coleslaw mix (shredded cabbage and carrot); 3 tbsp (45 g) mayonnaise; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (4 g) granulated sugar; ¼ tsp (¾ g) kosher salt; 4 buns (280 g) brioche hamburger buns, split; 2 tbsp (28 g) unsalted butter, melted; 16 slices (80 g) dill pickle chips, patted dry

From the MyKitchenBank Kitchen

Buttermilk-brined chicken thighs get a craggy, crunchy coating, then a brush of cayenne-brown sugar paste made with warm frying oil. Stack on a toasted bun with tangy pickles and cool, creamy slaw.

Prep: 44 min
Cook: 26 min
Wait: 4 hr 13 min
Total: 5 hr 23 min
Makes: 4 burgers

Jump to recipe ♡ Save

Ingredients

4 servings

For the chicken
1½ lb (4 thighs, about 6 oz each) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness
1 cup (240 ml) buttermilk
1 tbsp (15 ml) Louisiana-style hot sauce
1½ tsp (4.5 g) kosher salt
For the dredge
1½ cups (190 g) all-purpose flour
2 tbsp (16 g) cornstarch
1 tsp (4 g) baking powder
2 tsp (5 g) sweet paprika
2 tsp (6 g) garlic powder
1 tsp (3 g) onion powder
1 tsp (2 g) black pepper, freshly ground
1½ tsp (4.5 g) kosher salt
4 tbsp (60 ml) buttermilk, fresh, not from the marinade
For frying
8 cups (1900 ml) neutral oil with a high smoke point (peanut, canola, or vegetable)
For the hot paste
2 tbsp (12 g) cayenne pepper
2 tbsp (27 g) dark brown sugar, firmly packed
1 tsp (2.5 g) smoked paprika
1 tsp (3 g) garlic powder
½ tsp (1.5 g) kosher salt
⅓ cup (80 ml) hot oil from the fryer, ladled from the pot into a metal measuring cup and cooled to about 300°F (150°C)
For the slaw
2 cups (170 g) coleslaw mix (shredded cabbage and carrot)
3 tbsp (45 g) mayonnaise
1 tbsp (15 ml) apple cider vinegar
1 tsp (4 g) granulated sugar
¼ tsp (0.8 g) kosher salt
To serve
4 buns (280 g) brioche hamburger buns, split
2 tbsp (28 g) unsalted butter, melted
16 slices (80 g) dill pickle chips, patted dry

Equipment (11)

5-quart (4.7 L) heavy Dutch oven or deep, heavy pot, about 9–10 inches (23–25 cm) wide
Deep-fry/candy thermometer
Instant-read thermometer
Meat mallet or heavy rolling pin, plus plastic wrap or a zip-top bag
Large zip-top bag or 9×13-inch (23×33 cm) dish, for marinating
Oven-safe wire rack set over a rimmed baking sheet
9×13-inch (23×33 cm) baking dish, for dredging
Sturdy heatproof metal or ceramic bowl (for the paste), a heatproof metal ¼-cup or larger measuring cup, and a pastry brush
Large skillet or griddle, for toasting buns
Medium bowl, for the slaw
Spider skimmer or tongs, and a ladle

Steps

Before you start

The chicken needs at least 4 hours in the buttermilk (up to 12 hours), so start well ahead. Total time is about 5½ hours, but only about 1 hour is hands-on.
You will preheat the oven to 200°F (95°C) while the oil heats, to keep the first batch of chicken warm while the second fries.
This recipe uses Diamond Crystal kosher salt. If you use Morton kosher salt or table salt, use half the amount.
The hot paste is properly fiery. For medium heat, use 1 tablespoon (6 g) of cayenne instead of 2 tablespoons (12 g). Wear gloves if you have sensitive skin, and don't touch your eyes.
You need a deep-fry or candy thermometer and an instant-read thermometer. Frying by feel is the most common reason for greasy or raw-centered chicken.

1
Pound and marinate chicken
- Place the thighs between two sheets of plastic wrap or inside a zip-top bag and pound with a mallet to an even ¾-inch (2 cm) thickness, so each fits a bun with a little overhang.
- In a large zip-top bag or dish, whisk the 1 cup (240 ml) buttermilk, hot sauce, and 1½ tsp salt.
- Add the chicken and turn to coat so every piece is submerged.
- Seal or cover and refrigerate for at least 4 hours and up to 12 hours.
+ Show details− Hide details
Ready when: Chicken is fully coated and submerged in the marinade
Tip: Don't go past 12 hours. Buttermilk's acid will start to make the meat mushy.
2
Mix the slaw
- In a medium bowl, whisk the mayonnaise, apple cider vinegar, sugar, and ¼ tsp salt until smooth.
- Add the coleslaw mix and toss until evenly coated.
- Cover and refrigerate until serving.
- You can do this while the chicken marinates.
+ Show details− Hide details
Ready when: Cabbage is glossy with dressing and no dry patches remain
3
Mix the dredge
- In a 9×13-inch (23×33 cm) baking dish, whisk together the flour, cornstarch, baking powder, sweet paprika, 2 tsp garlic powder, onion powder, black pepper, and 1½ tsp salt until the color is uniform.
- Drizzle the 4 tbsp (60 ml) fresh buttermilk over the flour and rub it in with your fingertips until shaggy clumps form.
- These clumps make the craggy crust.
+ Show details− Hide details
Ready when: Flour looks mostly powdery with pea-sized clumps throughout
4
Dredge and rest chicken
- Lift one thigh from the marinade and let the excess drip off for a few seconds, but don't wipe it.
- Press it firmly into the flour, flip, and pile flour on top, pressing so the clumps stick.
- Shake off loose flour and set it on a wire rack over a rimmed baking sheet.
- Repeat with the rest.
- Let the coated chicken stand for 10 minutes so the coating hydrates and clings during frying.
- Discard the leftover marinade and any leftover dredge, since both have touched raw chicken.
+ Show details− Hide details
Ready when: Coating looks slightly damp and shaggy, with no dry flour patches
Tip: Wash your hands well after handling raw chicken. Don't reuse the leftover dredge.
5
Heat the oilOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and set a clean oven-safe wire rack over a rimmed baking sheet on the middle shelf to warm.
- Pour 8 cups (1.9 L) oil into the Dutch oven.
- It should be about 1½ to 2 inches (4–5 cm) deep, enough to fully cover the ¾-inch-thick thighs, and at least 2½ inches (6 cm) below the rim.
- Clip on the thermometer and heat over medium-high until it reads 350°F (175°C).
- While it heats, stir the cayenne, brown sugar, smoked paprika, 1 tsp garlic powder, and ½ tsp salt together in a sturdy heatproof metal or ceramic bowl and set it near the stove.
+ Show details− Hide details
Ready when: Thermometer holds steady at 350°F (175°C)
Tip: Never leave hot oil unattended, and keep a lid nearby to smother any flare-up.
6
Fry first batchOven 200°F / 95°C
- Gently lower 2 thighs into the oil, laying them away from you.
- Oil will drop to about 325°F (165°C); adjust the heat to keep it between 325 and 340°F (165–170°C).
- The thighs should be fully submerged.
- Fry 3 to 4 minutes, flip, and fry 3 to 4 minutes more.
- Check that the thickest part reads 175°F (80°C) on an instant-read thermometer.
- Move to the warm rack in the 200°F (95°C) oven.
+ Show details− Hide details
Ready when: Crust is deep golden brown and crisp, and the thickest part reads 175°F (80°C)
Tip: Fry only 2 thighs at a time. Crowding drops the oil temperature and makes the crust greasy.
7
Make the hot pasteOven 200°F / 95°C
- With the first batch out, ladle ⅓ cup (80 ml) of the frying oil into a heatproof metal measuring cup and let it cool 2 to 3 minutes until it reads about 300°F (150°C).
- Meanwhile let the pot oil climb back to 350°F (175°C).
- Slowly pour the cooled oil into the spice bowl; it will sizzle.
- Whisk until a smooth, loose paste forms.
- Take the first-batch thighs from the oven and brush about half the paste generously over the top and sides of each.
- Return them to the oven.
+ Show details− Hide details
Ready when: Paste is glossy and brick red, and the chicken is fully coated
Tip: Oil much hotter than 300°F can scorch the cayenne and sugar and make the paste bitter. Keep your face back, since cayenne fumes can make you cough.
8
Fry and sauce second batch
- Fry the remaining 2 thighs the same way, 3 to 4 minutes per side, keeping the oil at 325 to 340°F (165–170°C).
- Move them to the rack with a clean spoon or tongs and brush with the remaining paste.
- Turn the heat and the oven off and take the rack out.
+ Show details− Hide details
Ready when: Deep golden brown, crisp, and 175°F (80°C) in the thickest part
Tip: Don't drain the chicken on paper towels. The rack keeps the underside crisp.
9
Toast the buns
- Brush the cut sides of the buns with the melted butter.
- Toast cut-side down in a large skillet over medium heat for 1 to 2 minutes.
+ Show details− Hide details
Ready when: Cut sides are golden brown and lightly crisp
Tip: Toasting makes a barrier so the sauce doesn't soak into the bread.
10
Assemble and serve
- Set the bottom buns on plates and top each with 4 pickle chips, then a hot chicken thigh, then a generous scoop of slaw.
- Add the top bun and serve right away while the crust is crisp.
+ Show details− Hide details
Tip: Pickles are traditional because their acidity cuts the heat. Add extra if you like.

Good to know

Tips

Keep the oil at 325–340°F (165–170°C) throughout. Too cool gives greasy chicken, and too hot browns the crust before the center cooks.
Pressing the flour firmly onto the chicken, and the 10-minute rest, are what keep the coating from sliding off.
Brush the paste on soon after frying, while the chicken is hot, so it soaks into the crust.
Always use an instant-read thermometer on the thickest part of a thigh. Color alone isn't a reliable sign of doneness.

Make ahead

The chicken can marinate up to 12 hours. The slaw can be made up to 1 day ahead and kept covered in the fridge. The dry hot paste spices can be pre-mixed (without the oil) and stored at room temperature for a few days. Fry and sauce the chicken just before serving.

Storage & reheating

Store leftover chicken, slaw, and buns separately. Chicken keeps in the fridge in an airtight container for up to 3 days. Slaw keeps for up to 2 days. Reheat chicken on a wire rack in a 400°F (200°C) oven for 10 to 12 minutes until hot (165°F / 74°C) and crisp. Do not use the microwave. Fried chicken can be frozen for up to 2 months, then reheated from frozen in a 375°F (190°C) oven for about 25 minutes. Don't leave cooked chicken at room temperature for more than 2 hours.

Substitutions

buttermilk → 1 cup (240 ml) whole milk mixed with 1 tbsp lemon juice or white vinegar. Let it stand 5 minutes to curdle slightly before using. The brine will be a little less tangy.
boneless, skinless chicken thighs → boneless, skinless chicken breasts, sliced in half horizontally into 4 cutlets. Breast is leaner and can dry out. Fry 3 minutes per side and pull at 165°F (74°C).
cayenne pepper → 1 tbsp (6 g) cayenne for medium heat, or 2 tbsp (12 g) cayenne plus 1 tsp extra brown sugar to tame it. Cayenne strength varies by brand, so taste a pinch of the paste first.
coleslaw mix (shredded cabbage and carrot) → 2 cups (170 g) finely shredded green cabbage plus a grated carrot. Same quantity and dressing, and the crunch is the same.