Description
Get ready for a flavor explosion! These Nashville Hot Chicken Sliders pack the classic spicy punch you crave, but with a smoky twist that’ll have you hooked. Tender, juicy chicken is coated in a fiery blend of spices, then nestled in soft buns with cool, crisp toppings. Perfect for parties, game days, or any time you need a little heat in your life.
Equipment:
- Large bowl
- Whisk
- Shallow dish
- Cast iron skillet or heavy-bottomed skillet (can also use a deep fryer or air fryer, see notes)
- Baking sheet
- Meat thermometer
- Small saucepan
- Tongs
Ingredients
Units
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 12 slider-sized pieces
- 1 cup buttermilk
- 1/4 cup dill pickle juice
- 2 tablespoons hot sauce (your favorite brand)
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup smoked paprika
- 2 tablespoons cayenne pepper (adjust to your spice preference)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
For the Nashville Hot Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons cayenne pepper (adjust to your spice preference)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup of the hot oil that you fried the chicken in, carefully strained
For Serving:
- 12 slider buns
- Dill pickle chips
- Coleslaw (optional)
- Spicy mayo (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, pickle juice, hot sauce, and egg. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
- Prepare the Breading: In a shallow dish, combine flour, cornstarch, smoked paprika, cayenne pepper, garlic powder, onion powder, brown sugar, salt, and pepper. Mix well.
- Bread the Chicken: Remove chicken from the marinade, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure the breading adheres. Set aside.
- Fry the Chicken: Heat about 1-inch of vegetable oil in a large cast iron skillet or heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken to the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes per side, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Make the Hot Sauce: While the chicken is frying, make the hot sauce. In a small saucepan, melt the butter over low heat. Stir in cayenne pepper, smoked paprika, brown sugar, garlic powder, and salt. Once the chicken is cooked, carefully strain 1/2 cup of the hot oil into the butter mixture and whisk until a homogenous sauce forms.
- Coat the Chicken: Transfer the cooked chicken to a clean bowl. Pour the hot sauce over the chicken and toss gently to coat each piece evenly.
- Assemble the Sliders: Toast the slider buns if desired. Place a piece of hot chicken on the bottom half of each bun. Top with dill pickle chips, coleslaw, or a dollop of spicy mayo, if desired. Cover with the top bun and serve immediately.
Notes
- The Smoky Secret: This recipe uses smoked paprika in both the breading and the hot sauce, unlike most other recipes. This adds a layer of smoky depth that complements the heat beautifully and sets these sliders apart. The cornstarch also adds a layer of crispiness.
- Spice Level: Adjust the amount of cayenne pepper to your preference. Start with less if you’re sensitive to heat, and add more if you like it fiery!
- Cooking Methods: You can also bake or air fry the chicken. For baking, preheat your oven to 400°F (200°C), place the breaded chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until cooked through and crispy. For air frying, preheat your air fryer to 400°F (200°C) and cook the chicken for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Serving Suggestions: These sliders are delicious on their own, but you can also serve them with a side of fries, potato salad, or a crisp green salad.
Nutrition
- Serving Size: ~ per slider
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg