Nashville Hot Chicken Burger
Nashville Hot Chicken Burger
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Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Crispy buttermilk-fried chicken coated in a bold Nashville hot spice oil, topped with tangy comeback mayo and crunchy dill pickles, all served on a toasted potato roll.
Author:Clarkee
Ingredients
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4 large boneless, skinless chicken thighs
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500ml buttermilk
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2 tbsp hot sauce
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2 tsp fine salt, divided
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1 tsp black pepper
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300g plain flour
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60g cornflour
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2 tsp smoked paprika
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2 tsp garlic powder
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1 tsp onion powder
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1 tsp cayenne pepper
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Rapeseed or vegetable oil, for frying
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120ml hot frying oil, for the Nashville coating
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2 tbsp cayenne pepper, for the Nashville coating
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2 tsp soft brown sugar
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2 tsp smoked paprika, for the Nashville coating
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1 tsp garlic powder, for the Nashville coating
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1 tsp chilli powder
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½ tsp fine salt, for the Nashville coating
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6 tbsp mayonnaise
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2 tsp hot sauce, for the mayo
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1 tsp Dijon mustard
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1 tsp dill pickle juice
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Dill pickle slices
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4 potato rolls
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Butter, for toasting
Directions
In a large bowl, combine the buttermilk, 2 tablespoons of hot sauce, 1 teaspoon of salt, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the chicken from the refrigerator approximately 20 minutes before cooking.
In a separate bowl, combine the plain flour, cornflour, remaining teaspoon of salt, 2 teaspoons of smoked paprika, 2 teaspoons of garlic powder, onion powder, and 1 teaspoon of cayenne pepper.
Add a few spoonfuls of the buttermilk marinade to the flour mixture and work it through with your fingers to create small clumps. This will help create a crispy, textured coating.
Remove each chicken thigh from the marinade, allowing the excess to drip off. Press firmly into the seasoned flour mixture until completely coated.
Heat the frying oil to approximately 175°C in a suitable pan on the Blackstone griddle.
Carefully add the chicken thighs to the hot oil and fry for approximately 6–8 minutes, turning as needed, until golden brown and crispy. Ensure the internal temperature reaches 75°C. Transfer to a wire rack.
In a heatproof bowl, combine the 2 tablespoons of cayenne pepper, brown sugar, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, chilli powder, and ½ teaspoon of salt.
Carefully pour 120ml of the hot frying oil into the spice mixture and stir until well combined.
Generously brush the Nashville hot spice oil over each piece of freshly fried chicken until evenly coated.
In a small bowl, mix the mayonnaise, 2 teaspoons of hot sauce, Dijon mustard, and dill pickle juice until smooth.
Lightly butter the cut sides of the potato rolls. Place them cut-side down on the Blackstone griddle and toast until golden brown.
To assemble each burger, spread a layer of comeback mayo onto the bottom half of a toasted potato roll.
Add a few dill pickle slices, followed by a Nashville hot chicken thigh.
Top with additional dill pickles and the top half of the roll. Gently press together and serve immediately.
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