A mega- chick burger. We are going all in on the chicken. Our buns are layered up with a chicken patty, a crispy chicken tender, a nest of onion straws to hold a buttery sunny side up egg and our hot, hot Nashville hot sauce! Don’t be a chicken, or you will end up on our sandwich!
Combine 1 cup buttermilk and 2 TB Honky Tonk rub. Place the chicken tenders in a bowl and cover with the buttermilk mixture. Mix well to marinate.
Let sit in the fridge for 1 hour to marinate.
Slice the onion thin to make the onion strings. Place in a bowl with 1 cup buttermilk to marinate in the fridge for 1 hour.
Preheat fryer to 350 degrees.
Take the marinated chicken tenders and toss them in 2 cups of flour.
Place the tenders back in the buttermilk mixture and coat well.
Then place the tenders back in the flour for the second coat.
Carefully place the tenders in the fryer and cook for 8-10 minutes, or until the internal temperature reaches 165 degrees.
Place the fried tenders on a paper towel lined plate and let rest in the microwave.
Take a handful of the marinated onions and allow them to drip dry for 10 seconds before tossing them into 2 cups of flour. Place in a strainer/sifter and remove excess flour.
Carefully place the onion strings in the fryer for 4-5 minutes, or until crispy and golden brown. (Shake the basket or use a pair of tongs to help separate the strings while cooking)
Place the cooked onion strings on a paper towel lined plate.
Fry the eggs in butter over medium high heat until cooked. (Sunny side up)
Season the chicken burgers with Fly the Coup and grill them until they have an internal temperature of 165 degrees.
Toast the burger buns on the grill if desired.
To build the burgers, start by placing a burger patty on the bottom bun, followed by 4 oz of chicken tenders, a small handful of onion strings and then topped with a fried egg.
Finish the burger with a drizzle of Honky Tonk sauce.