Nashville Hot Chicken Sliders (Print View)

Crispy spicy fried chicken sliders with tangy dill pickle aioli, crunchy pickles, and soft buns. A perfect Southern-inspired handheld treat.

# Components:

→ 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 (use gluten-free flour for GF option)
05 - 2 tablespoons cayenne pepper (reduce for milder heat)
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 (use gluten-free buns for GF option)
14 - Dill pickle slices

# Preparation Steps:

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.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mix, pressing to adhere.
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 temp 165°F). Transfer to a wire rack or paper towels to drain.
06 - In a small bowl, combine mayonnaise and dill pickle juice to make the aioli.
07 - Lightly toast slider buns if desired.
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 Advice:

01 -
  • The buttermilk marinade makes the chicken incredibly tender while creating that perfect crust that shatters when you bite
  • You get all the satisfaction of Nashville heat without completely overwhelming your palate thanks to that dill pickle aioli
02 -
  • The oil temperature matters more than you think, too cool and the chicken gets greasy, too hot and the crust burns before the meat cooks through
  • Letting the chicken rest on a wire rack instead of paper towels keeps that crispy crust from getting soggy on the bottom
03 -
  • Double dredging creates an extra thick crust, dip the chicken back in buttermilk after the first flour coating and coat again
  • Let your fried chicken rest for at least five minutes before assembling so the juices redistribute and the crust sets
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