Crispy Buttermilk Fried Chicken Burger with Nashville Hot Slaw (Air Fryer Option)

How to Make Crispy Buttermilk Fried Chicken Burger with Nashville Hot Slaw (Air Fryer Option)

1. 1

   Step 1: Marinate the chicken

   In a large bowl whisk together the buttermilk and 2 tablespoons of hot sauce. Season the chicken with a pinch of salt and pepper, add to the buttermilk mixture, cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the meat.

   For this step

   • 4 piecesBoneless skinless chicken breasts (trimmed to cutlets or halved if large)
   • 1 1/2 cupsButtermilk
   
2. 2

   Step 2: Prepare the dredge and coat chicken

   In a shallow dish combine the flour, cornstarch and the seasoning mix; mix well. Remove chicken from the marinade, allow excess to drip off, then press each piece firmly into the flour mixture to fully coat; shake off excess and set aside on a rack to rest 5 minutes so coating adheres.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/2 cupCornstarch
   • 2 tbspSeasoning mix (salt, black pepper, smoked paprika, garlic powder, cayenne) — mixed
   
3. 3

   Step 3: Air-fry (or pan-fry) the chicken until crispy

   Preheat air fryer to 400°F (200°C). Lightly spray both sides of the coated chicken with neutral oil and place in a single layer in the air fryer basket; cook 9–11 minutes, flip, then cook another 6–8 minutes until golden and internal temp reaches 165°F (74°C). Alternatively, shallow-fry in 1/4 inch oil over medium heat 4–6 minutes per side until crisp and cooked through.

   For this step

   • 2 tbspNeutral oil (for spraying or brushing — vegetable, canola, or avocado)
   
4. 4

   Step 4: Make the Nashville hot glaze and slaw

   Melt the butter and whisk in the remaining 1 tablespoon hot sauce and a pinch of the seasoning mix to taste; set aside. In a bowl toss the coleslaw mix with mayonnaise and 1–2 teaspoons of the butter-hot sauce (add more for extra heat) until evenly coated — the slaw should be creamy with a bright heat.

   For this step

   • 2 tbspUnsalted butter (melted — for Nashville glaze)
   • 3 1/3 cups (coleslaw + mayo)Coleslaw mix (shredded cabbage & carrot) and mayonnaise (for Nashville hot slaw)
   
5. 5

   Step 5: Assemble and serve

   Toast buns lightly. Brush the cooked chicken with the remaining Nashville glaze, place on bottom bun, top with a generous mound of Nashville hot slaw and close with the top bun. Serve immediately while the chicken is hot and crisp.

   For this step

   • 4 piecesBurger buns (toasted)
   

1. In a large bowl whisk together the buttermilk and 2 tablespoons of hot sauce. Season the chicken with a pinch of salt and pepper, add to the buttermilk mixture, cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the meat.
2. In a shallow dish combine the flour, cornstarch and the seasoning mix; mix well. Remove chicken from the marinade, allow excess to drip off, then press each piece firmly into the flour mixture to fully coat; shake off excess and set aside on a rack to rest 5 minutes so coating adheres.
3. Preheat air fryer to 400°F (200°C). Lightly spray both sides of the coated chicken with neutral oil and place in a single layer in the air fryer basket; cook 9–11 minutes, flip, then cook another 6–8 minutes until golden and internal temp reaches 165°F (74°C). Alternatively, shallow-fry in 1/4 inch oil over medium heat 4–6 minutes per side until crisp and cooked through.
4. Melt the butter and whisk in the remaining 1 tablespoon hot sauce and a pinch of the seasoning mix to taste; set aside. In a bowl toss the coleslaw mix with mayonnaise and 1–2 teaspoons of the butter-hot sauce (add more for extra heat) until evenly coated — the slaw should be creamy with a bright heat.
5. Toast buns lightly. Brush the cooked chicken with the remaining Nashville glaze, place on bottom bun, top with a generous mound of Nashville hot slaw and close with the top bun. Serve immediately while the chicken is hot and crisp.