10/20/2026
Nashville Chicken Burger (Makes 4)
Ingredients
Marinade
* 4 boneless, skinless chicken thighs
* 1 cup buttermilk (or 1 cup milk + 2 tbsp vinegar; let sit for 10 minutes)
* 1 tsp chili powder
* 1 tsp onion powder
* 1 tsp garlic powder
* ½ tsp paprika
* Salt to taste
Breading
* ½ cup all-purpose flour
* ½ cup cornstarch
* ½ tsp baking powder
* ½ tsp chili powder
* ½ tsp black pepper
* ½ tsp salt
Nashville Hot Oil
* ½ cup vegetable oil, warm to hot
* 2 tbsp cayenne pepper
* 1 tsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 2 tsp brown sugar (optional, but recommended)
Coleslaw
* 2 cups finely shredded cabbage (plus some grated carrot, optional)
* 2 tbsp mayonnaise
* 2 tbsp yogurt
* 2 tbsp cream
* Salt and black pepper to taste
For Serving
* 4 burger buns
* Pickles
Instructions
1. Marinate the chicken: Combine the chicken with the marinade ingredients. Cover and refrigerate for at least 3 hours, preferably overnight.
2. Make the coleslaw: Mix the mayonnaise, yogurt, cream, salt, and pepper. Toss with the shredded cabbage and carrot.
3. Bread and fry: Coat the marinated chicken in the breading mixture. Fry over medium-low to medium heat until golden, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
4. Prepare the Nashville hot oil: Mix the cayenne, paprika, garlic powder, onion powder, and brown sugar in a heatproof bowl. Carefully pour the warm oil over the spices and stir well.
5. Add the heat: Brush the spicy oil over the fried chicken, or dip the chicken into the oil for a more traditional Nashville-style finish.
6. Assemble the burgers: Toast the buns, add the coleslaw, crispy chicken, and pickles, then close the burgers and serve.
Note: Traditional Nashville hot chicken is typically coated generously with spicy oil. I brushed the oil over my chicken instead of fully dipping it to keep things a little lighter.
