Nashville Crispy Chicken Burgers
by Christina Valagao
Spicy, sweet, and crunchy… what better combo is there? I like to make these into mini burgers, however if you feel like a full size - go for it. I’ve designed this recipe to work with an air fryer, as sometimes deep frying can be too much of a hassle. While the recipe may look long, it comes together faster than you might think. This recipe is perfect for game day, entertaining, or cute little apples for a hungry crowd!
Marinade Ingredients:
- 1 cup pickle juice
- 2 cups buttermilk
- 1/3 cup Louisiana-style hot sauce
- 1 tsp salt
- 2 lbs boneless skinless chicken thighs
Dredge Ingredients:
- 2 eggs, beaten
- 1 cup panko
- 2 tsp paprika
- 1 ½ tbsp onion powder
- 1 ½ tbsp garlic powder
- 2 tsp ancho chili powder
- 1 tsp salt
- 1 tsp pepper
- 2 eggs, beaten
Glaze Ingredients:
- 1/3 cup ghee
- 3 tbsp brown sugar
- 1/4 cup Louisiana style hot sauce
Coleslaw Ingredients:
- 1 bag pre-mixed coleslaw
- 1 small red onion, thinly sliced
- ¼ cup grainy Dijon mustard
- 1/3 cup apple cider vinegar or champagne vinegar
- 3 tbsp hot honey
- ½ cup olive oil
- Salt and pepper to taste
To Serve:
- Spicy mayonnaise
- Bread and butter pickles
- 24 mini brioche buns, or 12 full-size brioche buns
Method:
1. In a large bowl, combine pickle juice, buttermilk, 1/3 cup Louisiana-style hot sauce, 1 tsp salt, and chicken. Cover and refrigerate for 12-14 hours.
2. Combine panko, paprika, onion powder, garlic powder, ancho chili powder, salt, and pepper in a bowl. In a separate bowl, add beaten eggs. Set aside. Make the glaze by heating ghee in a saucepan over medium heat and whisking in sugar until dissolved. Whisk in hot sauce until well combined. Keep warm on the stove.
3. Remove chicken from marinade and shake off any excess liquid. Dip chicken into panko mixture, then into the egg wash and again into the panko mixture. I like to double-dredge for extra crispiness. Continue until all the chicken is coated.
4. Preheat air fryer to 400F and spray basket generously with a non-stick oil spray. I like to cook these in an air frier, as I find this is the healthiest method without sacrificing on taste, and no messiness with deep frying. Naturally, if you prefer to deep fry your chicken, by all means go for it!
5. Lay the coated chicken in a single layer in the air frier and cook for 10 minutes. Flip and repeat on the other side for 10 minutes or until cooked through. If you choose to make mini sliders, the cooking time will vary slightly as the meat will be smaller pieces. Once cooked, move to a cooling rack on top of a baking tray and lightly brush the glaze across the chicken. Transfer to a 300F oven to keep warm until ready to serve.
6. Meanwhile, make the coleslaw. In a large bowl, add coleslaw mix and sliced red onion. In a small bowl, whisk together Dijon mustard, vinegar, and hot honey. While whisking, slowly drizzle the olive oil to emulsify. Season to taste with salt and pepper. Add dressing to coleslaw, tossing to combine.
7. To serve, smear a thin layer of spicy mayonnaise on both sides of the bun. Add the crispy chicken, coleslaw, and pickles. Serve immediately and enjoy!
- Serves 8-10
Copyright (c) Christina Valagao 08/2022
2. Combine panko, paprika, onion powder, garlic powder, ancho chili powder, salt, and pepper in a bowl. In a separate bowl, add beaten eggs. Set aside. Make the glaze by heating ghee in a saucepan over medium heat and whisking in sugar until dissolved. Whisk in hot sauce until well combined. Keep warm on the stove.
3. Remove chicken from marinade and shake off any excess liquid. Dip chicken into panko mixture, then into the egg wash and again into the panko mixture. I like to double-dredge for extra crispiness. Continue until all the chicken is coated.
4. Preheat air fryer to 400F and spray basket generously with a non-stick oil spray. I like to cook these in an air frier, as I find this is the healthiest method without sacrificing on taste, and no messiness with deep frying. Naturally, if you prefer to deep fry your chicken, by all means go for it!
5. Lay the coated chicken in a single layer in the air frier and cook for 10 minutes. Flip and repeat on the other side for 10 minutes or until cooked through. If you choose to make mini sliders, the cooking time will vary slightly as the meat will be smaller pieces. Once cooked, move to a cooling rack on top of a baking tray and lightly brush the glaze across the chicken. Transfer to a 300F oven to keep warm until ready to serve.
6. Meanwhile, make the coleslaw. In a large bowl, add coleslaw mix and sliced red onion. In a small bowl, whisk together Dijon mustard, vinegar, and hot honey. While whisking, slowly drizzle the olive oil to emulsify. Season to taste with salt and pepper. Add dressing to coleslaw, tossing to combine.
7. To serve, smear a thin layer of spicy mayonnaise on both sides of the bun. Add the crispy chicken, coleslaw, and pickles. Serve immediately and enjoy!
- Serves 8-10
Copyright (c) Christina Valagao 08/2022
