Nashville Hot Fried Chicken Burger

By Hayden Quinn
Serves  4
Preparation   30 mins
Cooking   20 mins
Print recipe

When I visited Nashville, this burger may have been my highlight of the whole trip. I stopped by the famous Nashville Hot Chicken shop, Hattie B’s.  We got there before it opened and still waited in line for over an hour, but the wait only increased the excitement and pumped up the anticipation! This burger was the best chicken sandwich I have had in my life, and in the recipe below, I have tried to recreate it for you. Be warned! This is HOT, it is spicy and it should blow your head off!!! (If you want to tone it down, please do so, reduce the amount of the hot chicken spice you add, on the flip side, if you want to pump it up, add some extra cayenne pepper).

Ingredients

  • 6 x Lilydale Free Range Chicken thigh fillets, boneless, skinless
  • 1 cup plain flour
  • 1/3 cup cornflour
  • 2 tbs Nashville Hot Chicken Spice Mix*
  • 2 tsp sea salt
  • 2 cups buttermilk
  • 2 tbs Franks Red Hot, hot sauce
  • 1 egg, beaten
  • Sunflower oil, to deep fry

SPICY COATING

  • 1/2 cup of cooking oil
  • 3 tbs Nashville Hot Chicken Spice Mix*
  • 1 tbs Cayenne powder
  • 2 tbs brown sugar
  • Salt and pepper, to taste

SPICY MAYO

  • 1/2 cup whole egg mayonnaise
  • 2 tbs chipotle hot sauce
  • 2 tsp Nashville Hot Chicken Spice Mix

SLAW

  • 1/4 cup whole egg mayonnaise 
  • 1/4 white cabbage, shaved and chopped
  • 1 carrot, grated
  • Sea salt, to taste

ASSEMBLY

  • 4 x brioche buns, toasted
  • 8 slices burger cheese
  • 1 cup bread and butter pickles
  • Fries, cooked as per packet instructions

Method

  1. Prepare the buttermilk by adding Franks Red Hot hot sauce Nashville Hot Chicken Spice Mix and egg, mix well to combine, place chicken into large bowl and pour over buttermilk mixture. Combine the flours along with Nashville Hot Chicken Spice Mix and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat. Place breaded chicken on a wire rack until time to cook*. Repeat for all chicken thighs.
  2. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil.
  3. While cooking chicken, make slaw. Combine all ingredients in a medium bowl mixing well to bring together. Cover and place in fridge until needed. Do the same with the spicy mayo, mix well, cover and place in fridge until needed. 
  4. For the spicy coating*, place hot oil (from chicken cooking) into a medium saucepan over medium heat and stir through spice mix, cayenne, brown sugar and season with salt and pepper. Dunk chicken pieces through hot oil and then place back on rack to drain, topping with cheese as you do so.
  5. Assemble the burger spreading a thick layer of spicy mayo then laying down chicken, followed by pickles, then topped with slaw, and finish it off with the brioche bun.

RECIPE NOTES AND TIPS

  • Nashville hot chicken spice mix is generally made up of; cayenne, paprika, garlic powder and salt. You should be able to buy in large supermarkets, online or if you want, you can make your own version.