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For more ideas, check out our list of really good burger recipes. There are ones you make on the grill, others you make in the oven, beef burgers, turkey burgers, veggie burgers, more.

Nashville Hot Chicken Burgers Recipe

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Nashville Hot Chicken Burgers Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Flour – All-purpose flour coats the chicken to give it a crust and keep it moist.
• Nashville hot chicken seasoning – I personally think the McCormick Nashville hot chicken seasoning has the best overall flavor, but you can use any brand.
• Brown sugar – Hattie B’s hot chicken adds brown sugar into its seasoning blend so you taste more than just heat. It adds a really good flavor so we add this to ours.
• Egg – This helps the flour and seasoning stick to the patty.
• Ground chicken – We use lean ground chicken, but starting this on the stovetop and finishing it in the oven keeps in the moisture so you don’t miss the fat.
• Spicy Panko breadcrumbs – These act as a binder to keep the patties together and also as a way to spice the meat.
• Mayonnaise – We use a low-fat mayo to add a little fat back into the chicken patties. If you don’t use as lean of a cut of ground chicken, you can probably skip the mayo.
• Garlic – This adds spice and flavor to the chicken.
• Hamburger buns – Any sort of bun works.
• Coleslaw – Traditionally, hot chicken is topped with coleslaw. But, it’s optional.

Pour the flour onto a plate.

You can use a small bowl too, but I always use plates when I’m making a breading station.

Add in the Nashville hot seasoning.

Add in the brown sugar.

Stir until the seasoning and sugar are evenly distributed throughout the flour.

Taste the seasoning here. The hot seasoning gets diluted from the flour. It’ll get a little hotter while it cooks. I wouldn’t add any less Nashville hot seasoning to this, but you could add more if you want a spicier burger.

Crack the egg into a second plate.

Gently scramble it with a fork.

Put the ground chicken into a large bowl.

Add in the Panko breadcrumbs.

Add in the mayo.

Grate in the garlic.

If you don’t have a grater, you can chop the garlic really fine and add it that way. I just prefer the grater because the garlic is finer and incorporates into the chicken.

Mix until everything is combined.

Take some of the chicken mixture and form a patty (which is about 1/2 inch thick).

The patty should hold together because of the breadcrumbs in the chicken, but just be careful when you’re dredging it to keep its shape. If it starts to become more oval than round, you can just push the sides in to keep it tighter.

Put it in the seasoned flour and coat both sides, making sure to knock off any excess.

Quick note: Ground chicken is wet, which can prevent breading from sticking evenly. So, you coat it in seasoned flour first to absorb the moisture. The flour does become a little sticky, which is good. If you skipped this layer, the egg wouldn’t stick to the wet chicken.

Move it to the egg mixture and coat both sides. Again, make sure you knock off any excess.

Another quick note: Because the flour is sticky, the egg has something to grip onto it. The egg layer acts as a binder between the chicken and the second coat of breading. If you skipped this, you would only have a moist breading that would slip off the chicken.

Put it back into the seasoned flour and coat both sides. And, once again, knock off any excess.

Final quick note: The second coat of seasoned flour gives the patties a crust and texture. It also gives the burger a lot of its flavor. Since this is a burger, not a deep fried piece of chicken, it won’t be as crunchy as a fried chicken sandwich, but it will have a nice texture.

Continue until you’re done with all the chicken. You should be able to get five patties out of this recipe. They don’t have to be exactly the same size, but they’ll cook evenly if they are.

Heat some olive oil in a large skillet over medium-high heat. You need just enough to lightly coat the bottom of the pan.

Quick note: We prefer olive oil because of its flavor, but you could use a canola or vegetable oil instead.

Add the chicken patties to the pan.

Heat them for four minutes until a crust forms.

You should be able to easily slide a spatula under the patty.

Add a drizzle of olive oil on top of each patty, then flip them.

Cook them on the other side for three minutes.

Again, you want to cook them until a crust forms and you can slide the spatula under. These won’t cook to a deep golden brown like a fried chicken sandwich. But you’ll notice the crust forming.

Put the entire skillet in the preheated oven for six minutes.

Quick note: If your skillet isn’t oven safe (it says so on the bottom of the pan), you’ll want to transfer the patties to a baking sheet and put that inside the oven instead.

The chicken is done when its internal temperature reaches 165 F.

Put the chicken burger between a toasted bun and top with coleslaw.

Nashville Hot Chicken Burgers: Frequently Asked Questions