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Crispy Nashville Hot Chicken Burger Recipe Easy Homemade with Pickles and Slaw

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A crispy and spicy Nashville hot chicken burger with tangy pickles and creamy slaw, delivering the perfect balance of heat, crunch, and coolness in every bite.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, sliced in half horizontally for thinner fillets
  • 1 cup buttermilk
  • 2 tablespoons hot sauce (Frank’s RedHot recommended)
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup hot sauce (for Nashville hot sauce)
  • 1 teaspoon honey
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste (for slaw)
  • 4 soft burger buns (brioche or potato buns recommended)
  • Pickle slices (dill or bread and butter)
  • Vegetable oil (for frying)
  • Optional: sliced jalapeños for extra heat

Instructions

  1. Marinate the chicken: In a large bowl, whisk together buttermilk and 2 tablespoons hot sauce. Add chicken breasts, fully submerge, cover and refrigerate for at least 1 hour or overnight.
  2. Prepare the Nashville hot sauce: Melt butter in a small saucepan over low heat. Stir in 1/4 cup hot sauce, honey, smoked paprika, and cayenne pepper to taste. Remove from heat and set aside.
  3. Make the slaw: Combine shredded cabbage and carrots in a medium bowl. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss dressing with veggies and refrigerate until serving.
  4. Mix the flour coating: Whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl.
  5. Heat oil: Pour about 2 inches of vegetable oil into a skillet and heat to 350°F (175°C). Use a thermometer or test with a pinch of flour.
  6. Coat the chicken: Remove chicken from marinade one piece at a time, letting excess drip off. Dredge in flour mixture, pressing gently. For extra crunch, dip back into marinade and coat again.
  7. Fry the chicken: Carefully place coated chicken in hot oil. Fry 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding.
  8. Drain and toss in sauce: Transfer chicken to a wire rack over a baking sheet to drain. While hot, brush or drizzle Nashville hot sauce evenly over chicken.
  9. Assemble the burgers: Lightly toast buns. Spread slaw on bottom bun, add hot chicken, top with pickle slices, optional jalapeños, and finish with top bun.

Notes

Maintain oil temperature at 350°F for best crispiness. Double coating the chicken enhances crunch. Let chicken drain on a wire rack to avoid sogginess. Toast buns lightly to prevent sogginess. For gluten-free, substitute flour with almond flour and use gluten-free buns. For dairy-free, substitute buttermilk with dairy-free yogurt or coconut milk with lemon juice and use vegan mayo in slaw. Baking option: bake coated chicken at 425°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: Nashville hot chicken, spicy chicken burger, crispy chicken, homemade burger, pickles, slaw, comfort food, easy dinner

Find it online: https://cooksybite.com/crispy-nashville-hot-chicken-burger-recipe-easy-homemade-with-pickles-and-slaw/