Description
A bold and comforting fusion of crispy Nashville hot chicken and buttery garlic knots, layered with cool slaw and tangy pickles. This burger is a spicy, crunchy, juicy explosion of flavor that’s hard to resist.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 8 garlic knots, baked and cooled
- 3 tablespoons butter, melted
- 2 cloves fresh garlic, minced
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 2 cups shredded cabbage
- 8 pickle slices
Instructions
- In a mixing bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken thighs and marinate for at least 4 hours or overnight.
- In another bowl, combine flour, paprika, cayenne, garlic powder, salt, and pepper.
- Heat vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C).
- Dredge each marinated chicken thigh in the seasoned flour, pressing to coat well.
- Fry chicken until golden brown and cooked through, about 6–8 minutes per piece. Let rest on a wire rack.
- Warm garlic knots in the oven at 375°F (190°C) for a few minutes until soft. Brush with melted butter mixed with minced garlic.
- In a separate bowl, mix mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss with shredded cabbage to make slaw.
- Assemble the burger: slice garlic knots, layer slaw, fried chicken, pickles, and top with the other half of the knot.
- Serve immediately while warm and crispy.
Notes
- Let chicken rest after frying to keep it crispy.
- Slaw can be made ahead and chilled for deeper flavor.
- Adjust cayenne for more or less heat.
- Use store-bought garlic knots to save time.