Nashville Hot Chicken Sliders (Printable Version)

Crispy spicy chicken thighs in soft buns with tangy dill pickle aioli for ultimate Southern-style comfort.

# What You Need:

→ Chicken

01 - 1 lb boneless skinless chicken thighs
02 - 1 cup buttermilk
03 - Salt and black pepper to taste

→ Breading & Spice Mix

04 - 1 cup all-purpose flour
05 - 2 tablespoons cayenne pepper
06 - 1 tablespoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - Salt and black pepper to taste

→ Frying

10 - Vegetable oil for frying

→ Dill Pickle Aioli

11 - 1/2 cup mayonnaise
12 - 2 tablespoons dill pickle juice

→ Assembly

13 - 8 slider buns
14 - Dill pickle slices

# Steps:

01 - Season chicken thighs lightly with salt and pepper, submerge in buttermilk, cover, and refrigerate for 2 hours or overnight.
02 - Whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.
03 - Remove chicken from marinade, let excess buttermilk drip off, and press each thigh thoroughly into the flour-spice mixture.
04 - Pour 1 inch of vegetable oil in a heavy skillet and heat to 350°F over medium-high heat.
05 - Fry chicken in batches for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.
06 - Combine mayonnaise and dill pickle juice in a small bowl, mixing until smooth.
07 - Lightly toast slider buns if desired for added texture.
08 - Place fried chicken on bun bottoms, add pickle slices, drizzle with aioli, and crown with bun tops. Serve immediately.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while creating that golden shattering crust everyone fights over
  • That spicy creamy tangy combination hits every craving receptor at once, making these completely addictive
  • Sliders mean built in portion control and zero awkward carving or plating stress
02 -
  • Oil temperature drops when you add chicken, so let it come back up between batches or the breading will turn soggy
  • Let the chicken rest on a wire rack not paper towels, which keeps that crust crunchy instead of steamed
03 -
  • Double dredge for extra crunch by dipping the floured chicken back in buttermilk then flour again before frying
  • Use a kitchen thermometer to maintain oil temperature because guessing leads to either undercooked or burnt chicken
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