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Crispy Nashville Hot Chicken Burgers with Creamy Coleslaw

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These crispy Nashville hot chicken burgers are spicy, crunchy, and topped with a creamy coleslaw that cuts through the heat. Ready in about 35 minutes, they’re perfect for game day or a quick weeknight dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb total), sliced in half horizontally
  • 1 cup buttermilk
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup neutral oil (canola or vegetable)
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 3 cups shredded cabbage (green or a mix of green and purple)
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 4 brioche burger buns, toasted
  • Pickle slices (dill pickles)

Instructions

  1. Slice each chicken breast in half horizontally to create four thin cutlets. Place between plastic wrap and gently pound to ½-inch thickness. Season with salt and pepper.
  2. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper. Add shredded cabbage and toss until well coated. Cover and refrigerate.
  3. In one shallow bowl, whisk together buttermilk and egg. In a second shallow bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and pepper.
  4. Working with one piece at a time, dip chicken into buttermilk mixture, then coat in flour mixture, pressing firmly. Dip back into buttermilk mixture, then back into flour mixture for a second coating. Place on a plate.
  5. Pour about 1 inch of neutral oil into a large cast-iron skillet. Heat over medium-high heat to 350°F (175°C). Carefully lower two pieces of chicken into the hot oil. Fry for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack. Repeat with remaining chicken.
  6. In a small saucepan, combine oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Heat over medium heat, stirring constantly, until sugar dissolves and mixture is fragrant (about 2 minutes). Do not let it boil. Remove from heat.
  7. Using a pastry brush, generously brush both sides of each fried chicken piece with the spicy oil.
  8. Toast brioche buns lightly. Place a piece of hot chicken on each bun. Top with creamy coleslaw and pickle slices. Close bun and serve immediately.

Notes

For extra crunch, don’t skip the double-dredge method. Keep oil temperature steady between 325°F and 375°F. Brush the spicy oil on the chicken while it’s still hot for best absorption. The coleslaw can be made a day ahead.

Nutrition

Keywords: Nashville hot chicken, chicken burgers, crispy chicken, spicy chicken, creamy coleslaw, fried chicken, game day food, weeknight dinner

Find it online: https://nadinetable.com/crispy-nashville-hot-chicken-burgers-with-creamy-coleslaw/