Nashville Chicken Strip Burger

This Nashville chicken strip burger is made easily using store-bought breaded chicken strips, tossed in a spicy homemade Nashville-style sauce and served on a bun with vegetable slaw and pickles.

When it comes to quick and easy meals, I love to go the semi-homemade route. This Nashville Chicken Strip burger is a great example of that idea. These sandwiches start with delicious store-bought chicken strips, that are baked up in the oven, then quickly pan-fried and tossed with an easy, spicy sauce. Serve on a bun with coleslaw and pickles for a quick, easy and delicious meal.

Ingredients and substitutions

Chicken Strips – any store-bought chicken strips that you enjoy are fine here.

Coleslaw – There are so many great coleslaw mixes available now. In keeping with the semi-homemade theme, I started with a kale slaw mix, that features kale, cabbage and Brussels sprouts. Any coleslaw mix you like is fine, or obviously, you can make your own cabbage slaw.

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Get the Recipe: Nashville Chicken Strip Burger

This Nashville chicken strip burger is a quick, easy and delicious meal, made easy with store-bought chicken strips and a homemade Nashville-style sauce.

5 stars from 5 ratings

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Yield: 4 burgers

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Ingredients

• 12 Chicken Breast Strips, breaded or unbreaded

Nashville Hot Spice Mix:

• 1 Tablespoon cayenne
• 1 Tablespoon hot sauce, such as Frank's ™
• 2 Tablespoons brown sugar
• 1/2 teaspon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• Freshly ground pepper

For frying:

• 1/4 cup vegetable or canola oil
• 1/4 cup butter

For Coleslaw:

• 2 cups vegetable coleslaw mix
• 1/4 cup mayonnaise, or enough to moisten
• 2 teaspoons white vinegar
• Salt and pepper

To serve:

• Sliced sweet pickle rounds
• 4 burger buns, toasted

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Instructions

 

• Bake chicken strips per the package instructions.
• While chicken strips are baking, prepare the coleslaw by mixing together all the ingredients. Set aside. Prepare the spice mix by combining all the ingredients. Set aside.
• A few minutes before the chicken strips are finished baking, heat the 1/4 cup oil in a non-stick skillet over medium-high heat (about 12-inch skillet). When chicken strips are removed from the oven, add to hot oil in skillet and cook until golden and crispy, about 1-2 minutes per side. When golden, quickly but carefully remove chicken strips to a plate. Remove skillet from heat. Carefully add butter to hot oil (*it may splatter, so keep your hands away). When butter starts foaming, add prepared spice mix and quickly stir in. Return chicken strips to skillet and toss to coat with sauce. Remove to baking sheet when well coated.
• Prepare burger by toasting buns, then topping bottom of bun with a generous layer of prepared coleslaw. Top coleslaw with a some pickle slices. Top with 3 warm chicken strips, then a few more pickle slices.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe.

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 543kcal, Carbohydrates: 30g, Protein: 37g, Fat: 41g, Saturated Fat: 21g, Cholesterol: 132mg, Sodium: 819mg, Potassium: 695mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1125IU, Vitamin C: 18.6mg, Calcium: 104mg, Iron: 2.4mg

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