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Nashville Hot Honey Chicken Burger
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Nashville Hot Honey Chicken Burger

1 h 15 minServes 4Nutri-Score D€€
from @mush.kitchen1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Cayenne pepper (for the hot honey glaze)Spices60 ml
  • Chilli flakes (for the hot honey glaze)Spices5 ml
  • Smoked paprika (for the hot honey glaze)Spices15 ml
  • Onion powder (for the hot honey glaze)Spices5 ml
  • Garlic powder (for the hot honey glaze)Spices5 ml
  • Mustard powder (for the hot honey glaze)Spices5 ml
  • Brown sugar (for the hot honey glaze)Pantry10 ml
  • MSG (for the hot honey glaze)Pantry2.5 ml
  • Salt (for the hot honey glaze)Spices5 ml
  • Pepper (for the hot honey glaze)Spices5 ml
  • Honey (for the hot honey glaze)Pantry60 ml
  • Chicken breasts (for the fried chicken)Meat4 pieces
  • Flour (for the flour dredge)Pantry250 ml
  • Cornflour (for the flour dredge)Pantry200 ml
  • Rice flour (for the flour dredge)Pantry100 ml
  • Baking powder (for the flour dredge)Pantry10 ml
  • Dried thyme (for the flour dredge)Spices10 ml
  • Oregano (for the flour dredge)Spices10 ml
  • Onion powder (for the flour dredge)Spices7.5 ml
  • Garlic powder (for the flour dredge)Spices7.5 ml
  • Smoked paprika (for the flour dredge)Spices10 ml
  • Cayenne pepper (for the flour dredge)Spices7.5 ml
  • Salt (for the flour dredge)Spices5 ml
  • Pepper (for the flour dredge)Spices5 ml
  • Buttermilk (for the marinade)Dairy250 ml
  • Egg (for the marinade)Dairy1 piece
  • Pickle juice (optional, for the marinade)Pantry15 ml
  • Tabasco (for the marinade)Pantry15 ml
  • Dried thyme (for the marinade)Spices10 ml
  • Oregano (for the marinade)Spices10 ml
  • Onion powder (for the marinade)Spices7.5 ml
  • Garlic powder (for the marinade)Spices7.5 ml
  • Smoked paprika (for the marinade)Spices10 ml
  • Cayenne pepper (for the marinade)Spices7.5 ml
  • Salt (for the marinade)Spices5 ml
  • Pepper (for the marinade)Spices5 ml
  • Mayo (for the ranch)Pantry90 ml
  • Buttermilk (for the ranch)Dairy30 ml
  • Sour cream (for the ranch)Dairy45 ml
  • Honey (for the ranch)Pantry5 ml
  • Lemon juice (for the ranch)Produce7.5 ml
  • Chives (fresh, for the ranch)Produce5 g
  • Dill (fresh, for the ranch)Produce5 g
  • Parsley (fresh, for the ranch)Produce5 g
  • Onion powder (for the ranch)Spices5 ml
  • Garlic powder (for the ranch)Spices5 ml
  • Salt (to taste, for the ranch)Spices2 g
  • Pepper (to taste, for the ranch)Spices2 g
  • Green cabbage (thinly sliced, for the slaw)Produce0.3 pieces
  • Onion (thinly sliced, for the slaw)Produce0.5 pieces
  • Chives (finely chopped, for the slaw)Produce10 g
  • Ranch (for the slaw)Pantry30 ml
  • Burger bunsBakery4 pieces
  • Pickles (to serve)Produce40 g
  • Oil (for deep frying)Pantry1 litre

per serving

Nutrition

935kcal

Carbs
80 g
Proteins
53 g
Fat
45 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Saucepan
  • Tongs
  • Whisk
  • Kitchen thermometer

step by step

Method

  1. Make the hot honey glaze

    • Combine the cayenne pepper, chilli flakes, smoked paprika, onion powder, garlic powder, mustard powder, brown sugar, MSG, salt and pepper in a saucepan.
    • Add the honey and warm gently over low heat, stirring until the sugar dissolves and the glaze is smooth.
    • Set aside to keep warm.
    Step 1

  2. Marinate the chicken

    • Whisk the buttermilk, egg, pickle juice, Tabasco, dried thyme, oregano, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper in a bowl.
    • Add the chicken breasts, cover and refrigerate.
    Step 2

  3. Make the ranch

    • Whisk the mayo, buttermilk, sour cream, honey, lemon juice, chives, dill, parsley, onion powder and garlic powder in a bowl.
    • Season with salt and pepper to taste and refrigerate.
    Step 3

  4. Make the slaw

    • Toss the sliced green cabbage, sliced onion and chopped chives with the ranch.
    • Set aside.
    Step 4

  5. Prepare the flour dredge

    • Mix the flour, cornflour, rice flour, baking powder, dried thyme, oregano, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper in a bowl.
    Step 5

  6. Coat the chicken

    • Lift each chicken breast from the marinade and press it firmly into the flour dredge.
    • Coat well and shake off the excess.
    Step 6

  7. Fry the chicken

    • Heat the oil to 170 °C.
    • Fry the chicken breasts until deep golden and cooked through, turning as needed.
    • Drain on a rack.
    Step 7

  8. Glaze the chicken

    • Brush or dip the fried chicken generously in the warm hot honey glaze.
    Step 8

  9. Assemble the burgers

    • Toast the burger buns.
    • Spread ranch on the buns, add the slaw, the glazed chicken, pickles and the top bun.
    Step 9
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