Nashville Hot Pimento Chicken Burger

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes, including 30 minutes marinating

Quick Ingredients

Chicken: 4 boneless skinless chicken thighs, 1 cup buttermilk, 1/4 cup hot sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder.
Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon baking powder, 1/2 teaspoon cayenne.
Frying: 2 quarts neutral oil, heated to 350°F.
Nashville hot glaze: 1/2 cup hot frying oil, 2 tablespoons cayenne pepper, 1 tablespoon packed light brown sugar, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder.
Pimento cheese: 6 ounces sharp cheddar, 2 ounces cream cheese, 1/4 cup mayonnaise, 1/3 cup diced pimentos, 1 teaspoon pickle brine, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder.
Creamy slaw: 3 cups shredded cabbage, 1/2 cup shredded carrot, 1/4 cup mayonnaise, 2 tablespoons buttermilk, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt.
For serving: 4 brioche burger buns, 2 tablespoons butter, 20 dill pickle chips.

Do This

1. Marinate chicken in buttermilk, hot sauce, salt, paprika, and garlic powder for 30 minutes.
2. Mix pimento cheese and creamy slaw; chill both while the chicken marinates.
3. Stir together the seasoned flour dredge, coat chicken twice, and rest it for 10 minutes.
4. Fry chicken in 350°F oil for 6 to 8 minutes total, until deeply golden and 165°F inside.
5. Whisk hot frying oil into the Nashville spices to make the glaze, then brush it over the fried chicken.
6. Butter and toast brioche buns until golden.
7. Build each burger with slaw, hot glazed chicken, pimento cheese, pickles, and the top bun.

Why You’ll Love This Recipe

Big Southern flavor: Crispy fried chicken gets brushed with a bold Nashville-style hot spice glaze.
Perfect heat-and-creamy balance: Pimento cheese and cool slaw soften the spice without dulling the flavor.
Crunch in every bite: The craggy double-dredged coating, pickles, and cabbage slaw bring plenty of texture.
Home-cook friendly: Each component is simple, and most of the toppings can be made while the chicken marinates.

Grocery List

Produce: Green cabbage, carrot, optional green onion for garnish.
Dairy: Buttermilk, sharp cheddar cheese, cream cheese, unsalted butter.
Meat: Boneless skinless chicken thighs.
Bakery: Brioche burger buns.
Pantry: Hot sauce, all-purpose flour, cornstarch, neutral frying oil, mayonnaise, diced pimentos, dill pickle chips, pickle brine, Worcestershire sauce, apple cider vinegar, honey, Dijon mustard, light brown sugar, baking powder, kosher salt, black pepper, paprika, smoked paprika, cayenne pepper, garlic powder, onion powder, chili powder.

Full Ingredients

Buttermilk Hot Sauce Chicken

4 boneless skinless chicken thighs, about 5 to 6 ounces each, trimmed of excess fat
1 cup buttermilk
1/4 cup Louisiana-style hot sauce
1 1/2 teaspoons kosher salt
1 teaspoon sweet paprika
1/2 teaspoon garlic powder

Crispy Seasoned Dredge

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1/2 teaspoon cayenne pepper

For Frying

2 quarts neutral oil, such as peanut, canola, or vegetable oil

Nashville Hot Spice Glaze

1/2 cup hot frying oil, carefully ladled from the pot after frying
2 tablespoons cayenne pepper, or 1 tablespoon for a milder burger
1 tablespoon packed light brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder

Pimento Cheese

6 ounces sharp cheddar cheese, freshly grated, about 1 1/2 packed cups
2 ounces cream cheese, softened
1/4 cup mayonnaise
1/3 cup diced pimentos, drained well
1 teaspoon pickle brine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt, plus more to taste

Creamy Slaw

3 cups finely shredded green cabbage
1/2 cup shredded carrot
1/4 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed, optional

Burgers and Assembly

4 brioche burger buns, split
2 tablespoons unsalted butter, softened
20 dill pickle chips, plus more if you like
1 tablespoon thinly sliced green onion, optional for garnish

Nashville Hot Pimento Chicken Burger – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk together 1 cup buttermilk, 1/4 cup hot sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Add the chicken thighs and turn them until fully coated. Cover and refrigerate for 30 minutes. If you have extra time, marinate for up to 8 hours for deeper flavor.

For even cooking, the chicken pieces should be roughly the same thickness, about 1/2 to 3/4 inch thick. If any thigh is very thick on one end, gently pound it between sheets of parchment until more even.

Step 2: Make the pimento cheese

In a bowl, combine the grated cheddar, softened cream cheese, 1/4 cup mayonnaise, diced pimentos, pickle brine, Worcestershire sauce, garlic powder, cayenne, and salt. Stir until creamy but still a little textured. Taste and add a tiny pinch more salt or cayenne if desired.

Cover and refrigerate while you prepare the rest of the recipe. The pimento cheese should be cool and spreadable, not stiff; if it firms up too much, let it sit at room temperature for 10 minutes before assembling the burgers.

Step 3: Mix the creamy slaw

In a large bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, honey, Dijon mustard, kosher salt, black pepper, and celery seed if using. Add the shredded cabbage and carrot, then toss until lightly coated.

Refrigerate the slaw for at least 15 minutes. Just before serving, toss it again and drain off any excess liquid so it stays creamy without making the buns soggy.

Step 4: Dredge the chicken

In a wide shallow dish, whisk together the flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, black pepper, baking powder, and cayenne. Remove one piece of chicken from the marinade, letting the excess drip back into the bowl. Press the chicken firmly into the flour mixture, coating both sides and packing the dredge into the surface.

For a crunchier coating, dip the floured chicken briefly back into the buttermilk marinade, then coat it a second time in the flour mixture. Place the breaded chicken on a wire rack set over a sheet pan and let it rest for 10 minutes while you heat the oil. This rest helps the coating hydrate and cling during frying. Discard any leftover marinade and dredge.

Step 5: Fry until crisp and golden

Pour 2 quarts of neutral oil into a large Dutch oven or heavy pot. The oil should be about 2 inches deep and should not fill the pot more than halfway. Heat over medium-high heat to 350°F. Line a sheet pan with a clean wire rack or paper towels.

Carefully lower 2 pieces of chicken into the hot oil. Fry for 3 to 4 minutes per side, adjusting the heat as needed to keep the oil between 325°F and 350°F. The chicken is done when the crust is deep golden brown and the thickest part reaches 165°F on an instant-read thermometer, usually 6 to 8 minutes total. Transfer to the rack and repeat with the remaining chicken.

Step 6: Make the Nashville hot spice glaze

In a heatproof bowl, whisk together the cayenne pepper, brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and chili powder. Carefully ladle 1/2 cup of the hot frying oil into the spice mixture and whisk until glossy, red, and fragrant. The mixture will sizzle slightly, so use a bowl with plenty of room and keep your face and hands away from the steam.

Brush or spoon the hot glaze generously over both sides of the fried chicken. For a slightly less spicy burger, glaze only the top side. For true Nashville-style heat, brush both sides and let a little of the spiced oil drip into the craggy crust.

Step 7: Toast the buns

Spread the cut sides of the brioche buns with softened butter. Toast them cut-side down in a skillet over medium heat for 1 to 2 minutes, until golden and lightly crisp. Toasting adds flavor and helps the buns hold up to the slaw, hot glaze, and pimento cheese.

Step 8: Build the burgers

Place the toasted bottom buns on plates. Add about 1/2 cup creamy slaw to each bottom bun, then top with one piece of Nashville hot glazed fried chicken. Spoon about 1/4 cup pimento cheese over the hot chicken so it softens slightly. Add 5 dill pickle chips to each burger, sprinkle with green onion if using, and close with the top buns.

Serve immediately while the chicken is crisp, the glaze is warm, and the pimento cheese is creamy.

Pro Tips

Use thighs for juiciness: Boneless skinless thighs stay tender through frying and make a flavorful burger. Chicken breasts also work, but pound them to an even 1/2-inch thickness.
Keep the oil temperature steady: If the oil drops below 325°F, the coating can absorb excess oil. If it rises above 365°F, the crust may darken before the chicken is cooked through.
Freshly grate the cheddar: Pre-shredded cheese contains anti-caking starches and will not make pimento cheese as creamy.
Drain the slaw before assembling: Creamy slaw tastes best after resting, but it releases liquid. A quick drain keeps the burger bold and not soggy.
Adjust the heat confidently: Two tablespoons cayenne gives a bold Nashville-style kick. Use 1 tablespoon for medium heat or 3 tablespoons for extra-hot.

Variations

Hot honey pimento burger: Drizzle each finished burger with 1 teaspoon hot honey for a sweet-spicy finish.
Grilled chicken version: Skip the dredge and frying. Grill marinated chicken over medium-high heat at 400°F for 5 to 6 minutes per side, until 165°F, then brush with the Nashville glaze made with 1/3 cup melted butter instead of hot frying oil.
Slider version: Cut the chicken into 8 smaller pieces, fry for 4 to 6 minutes total, and serve on slider buns with smaller portions of slaw, pimento cheese, and pickles.

Storage & Make-Ahead

These burgers are best assembled right before serving. The pimento cheese can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The slaw dressing can be mixed 2 days ahead, but for the freshest crunch, toss it with the cabbage and carrot no more than 4 hours before serving. The chicken can marinate for up to 8 hours.

Store leftover fried chicken separately from the slaw, pimento cheese, buns, and pickles. Refrigerate the chicken in an airtight container for up to 3 days. Reheat on a wire rack set over a sheet pan in a 375°F oven or air fryer for 8 to 12 minutes, until hot and crisp. Brush with a little fresh or reheated Nashville glaze after reheating. Do not microwave assembled burgers, as the crust will soften and the slaw will wilt.

Nutrition (per serving)