Nashville Hot Chicken Thigh Burger Recipe

Prepare chicken

Trim excess fat from the chicken thighs and, if desired, pound slightly to an even thickness (~3/4 inch) for even cooking. Pat dry with paper towels.

In a large bowl, whisk together buttermilk, 2 tablespoons hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Submerge the chicken thighs in the marinade, cover, and refrigerate at least 4 hours or preferably overnight. This tenderizes and flavors the meat.

Combine the dredge ingredients in a wide, shallow bowl or rimmed baking sheet: 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp black pepper, and 1 tsp fine salt. Whisk to distribute spices evenly.

Remove each thigh from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing the coating into the skin and crevices. Set coated pieces on a wire rack and let them rest 10–15 minutes to help the coating adhere.

Pour neutral oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches (about 3–4 cups). Attach a thermometer and heat oil to 325°F (163°C) for the first stage of frying.

Working in batches (do not overcrowd), carefully add coated thighs skin-side down. Fry at 325°F for 8–10 minutes until the coating sets and the internal temperature reaches roughly 145–150°F (63–66°C). Flip halfway through if needed for even color.

Increase oil temperature to 350–360°F (177–182°C). Return the thighs and fry for an additional 3–5 minutes until the coating is deep golden and the internal temperature is at least 165°F (74°C). Aim for an even, crunchy crust. Use an instant-read thermometer to confirm doneness.

Transfer fried thighs to a wire rack set over a baking sheet to drain and rest while you make the hot oil and toast buns.

In a small saucepan over low heat, melt 3 tablespoons butter. Stir in 2 tablespoons cayenne, 1 tablespoon smoked paprika, 1 teaspoon Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon brown sugar, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper. Pour in 2–3 tablespoons of the frying oil (very hot) to temper the butter and bloom the spices, stirring constantly. Taste carefully and adjust heat (reduce cayenne if too hot). Keep warm.

Using a brush or spoon, generously coat each fried chicken thigh (especially the skin side) with the hot oil mixture. Place the coated thighs back on the rack so the sauce can soak into the crust slightly.

Heat a skillet over medium heat. Butter the cut sides of the 4 buns with about 2 tablespoons butter total and toast cut-side down until golden, about 1–2 minutes.

If making the optional quick slaw: in a small bowl, toss 2 cups shredded cabbage and 1/2 cup grated carrot with 2 tsp apple cider vinegar, 1 tsp sugar, and 1/4 tsp salt. Let sit 5 minutes to soften and meld flavors.

To assemble each burger: spread about 1 tablespoon mayonnaise on the bottom bun, add a small handful of shredded iceberg lettuce, place one hot-coated chicken thigh on top, add 3 pickle slices and a slice of tomato if using, then top with a spoonful of quick slaw (optional). Spread a little more mayonnaise on the top bun and close the sandwich.

Serve immediately while the chicken is hot and the crust is crisp. Provide extra hot sauce on the side if desired.