Nashville Hot Chicken Sliders (Print Version)

Crispy spicy fried chicken thighs nestled in soft buns with tangy dill pickle aioli and crunchy pickles for the ultimate Southern bite-sized treat.

# What You'll 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

# Directions:

01 - Place chicken thighs in a bowl, season lightly with salt and pepper, and cover with buttermilk. Cover and refrigerate for at least 2 hours or overnight for more tenderness.
02 - In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mix, pressing firmly to adhere the coating.
04 - Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F.
05 - Fry chicken in batches, 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a wire rack or paper towels to drain.
06 - In a small bowl, combine mayonnaise and dill pickle juice, stirring until smooth and well blended.
07 - Lightly toast slider buns if desired for added texture and warmth.
08 - Place a piece of fried chicken on each bun bottom, top with dill pickle slices, spoon over dill pickle aioli, and finish with the bun top. Serve hot.

# Expert Tips:

01 -
  • The heat hits first but that cool tangy aioli saves you every single bite
  • Buttermilk does something magical to chicken texture that I cant explain but youll taste
  • Slider portions mean nobody has to commit to a whole piece but everybody goes back for more
02 -
  • The oil temperature will drop when you add chicken so give it time to recover between batches
  • Patting chicken semi-dry before the flour dip helps the coating actually stick instead of sliding off
  • That spice blend looks like a lot but it barely coats the surface so dont be tempted to reduce it
03 -
  • A candy thermometer takes all the guesswork out of frying temperature
  • Let chicken rest for about five minutes after frying so the juices redistribute
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