Nashville Hot Chicken Sliders (Printable)

Crispy spicy chicken thighs with tangy dill pickle aioli in soft slider buns

# 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

# Method:

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

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken incredibly tender, almost melting in your mouth
  • That dill pickle aioli cuts through the heat like a refreshing breeze on a summer day
  • Everything tastes better on a tiny bun, plus sliders are basically socially acceptable finger food
02 -
  • Let your fried chicken rest on a wire rack, not paper towels, so the crust stays crispy instead of getting soggy
  • Double-dipping in the buttermilk and flour creates an extra thick crust that's absolutely worth the effort
  • If the heat is too intense, a little extra aioli goes a long way toward making it manageable
03 -
  • Cast iron retains heat beautifully and gives you that perfect golden crust every time
  • Patting the chicken slightly dry before the final dredge helps the coating adhere better
Return