Name: Nashville Hot Chicken Burgers
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 2 large chicken breasts, halved horizontally, about 1 pound total, creating four thin cutlets; 1 cup buttermilk, for the marinade; 1 tablespoon hot sauce, adds extra kick to the marinade; 1 teaspoon paprika, for the marinade; 1 teaspoon garlic powder, for the marinade; 1 teaspoon onion powder, for the marinade; 0.5 teaspoon salt, for the marinade; 0.5 teaspoon black pepper, for the marinade; 1 cup all-purpose flour, for the coating; 0.5 cup cornstarch, adds extra crispiness; 1 teaspoon paprika, for the coating; 1 teaspoon garlic powder, for the coating; 1 teaspoon onion powder, for the coating; 0.5 teaspoon cayenne pepper, for the coating; 0.5 teaspoon salt, for the coating; 0.5 teaspoon black pepper, for the coating; oil, for frying, vegetable or peanut oil works best; 0.5 cup hot frying oil, reserved from frying, for the Nashville sauce; 1.5 tablespoons cayenne pepper, the heat in the Nashville sauce; 1 tablespoon brown sugar, balances the heat with sweetness; 1 teaspoon paprika, for the sauce; 1 teaspoon garlic powder, for the sauce; 0.5 teaspoon chili powder, for the sauce; 0.5 teaspoon salt, for the sauce; 0.5 cup mayonnaise, for the ranch; 0.5 cup plain Greek yogurt, keeps the ranch creamy and lighter; 1.5 tablespoons buttermilk, for the ranch; 1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill; 1 tablespoon fresh chives, chopped, adds a gentle onion flavor; 1 teaspoon lemon juice, brightens the ranch

Description

Nashville Hot Chicken Burgers feature crispy, spicy fried chicken breasts coated in a fiery cayenne sauce, served on buttered brioche buns with cool dill and chive ranch slaw and tangy pickle slices. Perfect for a bold weeknight dinner or weekend gathering, these burgers deliver that iconic Nashville heat balanced with creamy, cooling toppings.

Ingredients

Scale

2 large chicken breasts, halved horizontally, about 1 pound total, creating four thin cutlets
1 cup buttermilk, for the marinade
1 tablespoon hot sauce, adds extra kick to the marinade
1 teaspoon paprika, for the marinade
1 teaspoon garlic powder, for the marinade
1 teaspoon onion powder, for the marinade
0.5 teaspoon salt, for the marinade
0.5 teaspoon black pepper, for the marinade
1 cup all-purpose flour, for the coating
0.5 cup cornstarch, adds extra crispiness
1 teaspoon paprika, for the coating
1 teaspoon garlic powder, for the coating
1 teaspoon onion powder, for the coating
0.5 teaspoon cayenne pepper, for the coating
0.5 teaspoon salt, for the coating
0.5 teaspoon black pepper, for the coating
oil, for frying, vegetable or peanut oil works best
0.5 cup hot frying oil, reserved from frying, for the Nashville sauce
1.5 tablespoons cayenne pepper, the heat in the Nashville sauce
1 tablespoon brown sugar, balances the heat with sweetness
1 teaspoon paprika, for the sauce
1 teaspoon garlic powder, for the sauce
0.5 teaspoon chili powder, for the sauce
0.5 teaspoon salt, for the sauce
0.5 cup mayonnaise, for the ranch
0.5 cup plain Greek yogurt, keeps the ranch creamy and lighter
1.5 tablespoons buttermilk, for the ranch
1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill
1 tablespoon fresh chives, chopped, adds a gentle onion flavor
1 teaspoon lemon juice, brightens the ranch
0.5 teaspoon garlic powder, for the ranch
0.5 teaspoon onion powder, for the ranch
salt and black pepper, to taste
2 cups finely shredded cabbage, for the slaw
4 brioche buns, soft and buttery
dill pickle slices, for topping
1 tablespoon butter, for toasting
Fries, for serving, pair perfectly alongside the burgers

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Instructions

Marinate the Chicken: Place the halved chicken breasts in a bowl and add the buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat evenly and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare the Coating: In another bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk together until fully combined.
Coat the Chicken: Remove each marinated chicken piece and coat it thoroughly in the flour mixture, pressing gently so the coating adheres well to both sides. Place coated chicken on a clean plate and let rest for 5 minutes before frying.
Heat the Oil: Heat oil to 350°F in a large, deep skillet or Dutch oven. Use a thermometer to ensure accuracy, as this temperature is critical for crispy, cooked-through chicken.
Fry the Chicken: Carefully place the coated chicken pieces into the hot oil and fry for 6 to 8 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F. Work in batches if needed to avoid crowding the pan.
Make the Nashville Sauce: Immediately after frying, carefully pour about 1/2 cup of the hot frying oil into a bowl and whisk in the cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt until well combined and smooth.
Coat the Chicken: Generously brush or dip each hot chicken piece in the Nashville sauce, coating both sides well. The heat of the chicken and oil will help the sauce adhere perfectly.
Mix the Ranch: In a bowl, combine the mayonnaise, Greek yogurt, buttermilk, fresh dill, fresh chives, lemon juice, garlic powder, onion powder, and a pinch of salt and black pepper. Whisk until smooth and creamy.
Prepare the Slaw: Toss the finely shredded cabbage with 3 to 4 tablespoons of the ranch dressing until the cabbage is evenly coated. Set aside.
Toast the Buns: Butter the brioche buns and toast them in a skillet over medium heat until golden and lightly crispy, about 2 minutes per side.
Build the Burger: Spread a layer of the dill and chive ranch on the bottom bun, then add a few dill pickle slices, one piece of hot sauce-coated chicken, and a generous handful of the ranch slaw on top.
Top and Serve: Place the toasted top bun on each burger and serve immediately with crispy fries on the side for the complete Nashville experience.

Prep Time: 45 minutes
Cook Time: 20 minutes