burger poulet nashville
24 hours (marinade) + 35 minutes • 2 burgers


Discover our Nashville Style Chicken Burger, spiced to perfection with our Firebarns Original hot sauce. Chicken breasts are marinated in buttermilk and pickle juice, then coated in a spice blend and fried for a crispy crust. Served in a brioche bun with crunchy cabbage, red onions and pickles, this burger is topped with a tangy honey sauce for an irresistible sweet-spicy twist. Perfect for a gourmet and daring meal.


  • 2 chicken breasts
  • 2 cups of buttermilk(buttermilk)
  • 50 ml of pickle juice
  • 2 tbsp. tbsp Original hot sauce
  • 2 tbsp. table salt
  • 1 cup of buttermilk
  • 1 egg
  • 1 cup of flour
  • 1/4 cup cornstarch
  • 1 C. teaspoon cayenne pepper
  • 1 C. teaspoon paprika
  • 1 C. teaspoon paprika
  • 1 C. teaspoon smoked paprika
  • 1 C. garlic powder
  • 1 C. teaspoon crushed pepper
  • 4 tbsp. tablespoon of melted butter
  • 1 C. tablespoon of honey
  • 1 cup shredded cabbage
  • 1/4 cup coarsely chopped red onion
  • 1 C. tablespoon of honey
  • 1 C. tablespoon of Dijon mustard
  • 1 C. tablespoon of apple cider vinegar
  • 1/4 cup mayo
  • 1 drizzle of olive oil
  • 2 brioche buns
  • Pickles
  • Salt and pepper to taste


  1. In a large bowl, combine 2 cups buttermilk, pickle juice, 2 tbsp. Firebarns Original Hot Sauce and 2 tbsp. table salt. Add the chicken breasts, cover and leave to marinate for between 2 and 24 hours in the fridge.
  2. In a small bowl, combine cayenne, paprika, smoked paprika, garlic powder and pepper.
  3. In a large bowl, combine flour, cornstarch, 2 tbsp. 1 tbsp Cayenne spice blend.
  4. In another bowl, mix 1 cup buttermilk, 1 egg and 2 tbsp. at the table of Firebarns Original.
  5. Preheat the oil to 375°F, remove the breasts from the marinade and dip in the flour mixture, then in the egg and buttermilk mixture and return to the flour mixture. Cook in the oil for about 10 to 15 minutes or until the internal temperature is 165°F (Cooking time may vary depending on the size of the breasts.
  6. In a bowl, mix the melted butter, 2 tbsp. cayenne spice blend, 1 tbsp. of honey and brush the fried chicken with the mixture.
  7. In a bowl, combine the honey, Dijon mustard and apple cider vinegar. Then add the cabbage and onion. Mix well and set aside.
  8. Mix mayo, 2 tbsp. of Firebarns Original and olive oil.
  9. Toast the brioche buns in the oven, serve with mayonnaise, chicken, coleslaw and pickles.


Antoine Martel said:

Meilleure recette qui existe. En tant que cuisinier je n’ai rien a dire sur cette recette. Un pure délice!

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