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Hayden Quinn's Nashville hot fried chicken burger recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Spicy Nashville burger with adjustable heat - add more cayenne for extra kick, less hot chicken spice to reduce heat.
Ingredients:
  • 6 Chicken Thigh Skinless
  • 250.00 ml plain flour
  • 42.90 gm cornflour
  • 20.00 gm Nashville Hot Chicken Spice Mix*
  • 4.80 gm sea salt
  • 520.00 gm buttermilk
  • 40.00 ml Franks Red Hot, hot sauce
  • 1 egg, beaten
  • Sunflower oil, to deep fry
  • 115.00 gm of cooking oil
  • 30.00 gm Nashville Hot Chicken Spice Mix*
  • 20.00 ml Cayenne powder
  • Salt and pepper, to taste
  • 123.75 gm whole egg mayonnaise
  • 40.00 ml chipotle hot sauce
  • 5.00 gm Nashville Hot Chicken Spice Mix
  • 61.88 gm whole egg mayonnaise
  • 1/4 white cabbage, shaved and chopped
  • 1 carrot, grated
  • Sea salt, to taste
  • 4 x brioche buns, toasted
  • 8 slices burger cheese
  • 250.00 ml bread, butter pickles
  • Fries, cooked as per packet instructions
Instructions:
  • Make the buttermilk marinade by mixing Franks Red Hot hot sauce, Nashville Hot Chicken Spice Mix, and egg until well combined. Pour the marinade over the chicken in a large bowl. In another large bowl, mix the flours with Nashville Hot Chicken Spice Mix and salt. Dip each chicken thigh in the buttermilk mixture, then coat well in the flour mixture. Ensure the chicken is fully covered with the coating by pressing gently with your hands. Place the breaded chicken on a wire rack. Repeat for all chicken thighs.
  • Heat oil to 180C in a large heavy-based pot or deep fryer. Cook chicken in batches for 5-8 minutes until golden brown and cooked through. Place on a wire rack to drain excess oil.
  • Prepare slaw by mixing all ingredients in a medium bowl until well combined. Refrigerate until ready to use. Repeat the same process for the spicy mayo and refrigerate until needed.
  • Prepare the spicy coating by heating hot oil in a medium saucepan over medium heat. Stir in the spice mix, cayenne, brown sugar, salt, and pepper. Dip chicken pieces in the seasoned oil and place them back on the rack to drain, finishing off with a sprinkle of cheese.
  • Spread a generous amount of zesty mayo on the bun, stack on the chicken, layer with pickles, pile on the slaw, and cap it off with the brioche bun.

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