Nashville Chicken Burger
- Marinate
- 30–60 min
- Oil temp
- 350–360°F / 175–180°C
- Fry time
- 5–7 min
Ingredients
For the Chicken
Coating
For Frying
Nashville Hot Glaze
Instructions
-
Marinate (Pickle Brine Magic)
Add the chicken to a bowl with pickle juice, smoked paprika, garlic powder, salt, and pepper.
Mix well and let marinate for 30–60 minutes.
Best move: brine overnight for maximum juiciness and flavor.
-
Coat the Chicken
In a bowl, mix flour, cornstarch, steak seasoning, smoked paprika, and rosemary.
Take the chicken straight from the marinade. Keep it wet.
Dredge firmly in the flour mixture, pressing hard so the coating really sticks.
-
Deep-Fry
Heat oil to 175–180°C / 350–360°F.
Carefully fry the chicken for 5–7 minutes, until:
- Deep golden brown
- Extra crispy
- Fully cooked through
Drain on a wire rack or paper towels.
-
Nashville Hot Glaze
In a small saucepan, gently heat:
- Oil
- Brown sugar
- Cayenne
- Smoked paprika
- Garlic powder
- Salt
Stir until melted, glossy, and deep red.
Don’t boil. Just warm until it becomes a shiny glaze.
-
Finish & Assemble
Brush the hot glaze immediately over the freshly fried chicken.
For extra heat, dust with a little more cayenne.
Toast your burger buns, add pickles, and build your crispy chicken burger.
Super crispy. Crazy juicy. Sweet-spicy heat.
A deep-fried chicken burger with bold seasoning, Nashville-style fire, and that unmistakable fast-food crunch, but better.
