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Hayden Quinn's Nashville hot fried chicken burger

 Hayden Quinn's Nashville hot fried chicken burger

  • 30m prep
  • 20m cook
  • 4 servings
  • This Nashville burger is so hot it'll blow your head off. If you want to tone it down, just reduce the amount of the hot chicken spice you add (but if you want to pump it up, add some extra cayenne pepper).

    25 Ingredients

    • Chicken and breading

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

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

    • 1/2 cup whole egg mayonnaise
    • 2 tbsp 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, butter pickles
    • Fries, cooked as per packet instructions

    5 Method Steps

    • 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.
    • 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.
    • 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.
    • 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.
    • 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.


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