Description
How to make Nashville hot chicken sliders with crispy buttermilk coating and tangy dill pickle aioli that bring restaurant heat to your kitchen.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into slider-sized pieces
- 2 cups buttermilk
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Crispy Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
Nashville Hot Sauce
- 1/4 cup vegetable oil
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Dill Pickle Aioli and Assembly
- 1/2 cup mayonnaise
- 3 tbsp dill pickle juice
- 2 tbsp chopped dill pickles
- 12 slider buns
- Pickle slices for serving
Instructions
- Marinate Chicken: Combine chicken with buttermilk, salt, pepper, and garlic powder in a bowl. Cover and refrigerate for at least 30 minutes or up to overnight for maximum tenderness.
- Make Aioli: Whisk together mayonnaise, pickle juice, and chopped pickles in a small bowl. Refrigerate until ready to serve—the flavors get better as they meld together.
- Prepare Coating: Mix flour, cornstarch, paprika, cayenne, and onion powder in a shallow dish. This dry mixture creates the crispy coating that makes these sliders irresistible.
- Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in seasoned flour mixture, pressing gently to ensure coating sticks completely.
- Fry Chicken: Heat oil to 350°F and fry chicken pieces for 4-5 minutes until golden and cooked through. The coating should be crispy and the internal temperature 165°F.
- Make Hot Sauce: Whisk together oil, cayenne, brown sugar, smoked paprika, and garlic powder. Brush this fiery mixture generously over hot fried chicken while it’s still warm.
- Assemble Sliders: Spread aioli on toasted bun bottoms, add hot chicken, pickle slices, and top buns. Serve immediately while the chicken is still warm and crispy.
Notes
- Marinate chicken at least 30 minutes for tender results—overnight is even better for maximum flavor.
- Maintain oil temperature at 350°F consistently to prevent greasy or burnt coating.
- Store aioli and fried chicken separately to prevent soggy buns when assembling.
- Toast slider buns lightly for better texture and to prevent sogginess from sauce.
- Adjust cayenne in hot sauce to taste—start with less and add more as needed.
- Serve immediately after assembly for best crispy texture and warm chicken experience.
Allergy Information: Gluten, Eggs, Dairy
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 26g