This Nashville Hot Chicken Strip Burger, features store-bought chicken strips, tossed in a spicy Nashville Hot style sauce and served on a bun with vegetable slaw and pickles.

nashville hot chicken sandwich on platter with pickles

I love fried chicken, and even better when it’s spicy like Nashville Hot Chicken! But August is no time to be deep frying chicken! It’s the time for quick and easy meals.

When it comes to quick and easy meals Summer meals, I love to go the semi-homemade route. These Nashville Hot Chicken Strip burgers are a great example of that idea. These burgers 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.

Cook’s Notes

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.

While the chicken is quite spicy on its own, when combined with the coleslaw, pickles and bun, it is nicely balanced. Be sure to be generous with both the coleslaw and the pickles when loading up your burger!

Nashville Hot Chicken Strip Burger

nashville hot chicken sandwich on platter with pickles

Get the Recipe: Nashville Hot Chicken Strip Burger

A quick, easy and delicious Summer meal, made easy with Janes Pub Style Chicken Breast Strips. 
5 stars from 5 ratings
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 burgers

Ingredients

  • 12 Breaded Chicken Breast Strips

Nashville Hot Spice Mix:

  • 1 Tbsp cayenne
  • 1 Tbsp hot sauce
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp 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 tsp white vinegar
  • Salt and pepper

To serve:

  • Sliced sweet pickle rounds
  • 4 burger buns, toasted

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.
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer
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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