Nashville Hot Chicken Sliders (Printable Format)

Crispy fiery chicken thighs nestled in soft buns with tangy dill pickle aioli and crunchy pickles

# What's Needed:

→ 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

# How To Make It:

01 - Season chicken thighs lightly with salt and pepper, place in a bowl, and cover completely with buttermilk. Cover the bowl and refrigerate for at least 2 hours or overnight for enhanced tenderness.
02 - In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until thoroughly combined.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Press each thigh firmly into the flour-spice mixture, ensuring complete coverage on all sides.
04 - Pour approximately 1 inch of vegetable oil into a heavy skillet and heat over medium-high until reaching 350°F.
05 - Cook chicken in batches, frying 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise and dill pickle juice in a small bowl, 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, add dill pickle slices, drizzle with dill pickle aioli, and cover with bun tops. Serve immediately while hot.

# Expert Advice:

01 -
  • The heat hits you first, then the buttermilk tenderness follows through
  • That dill pickle aioli cuts through the fire like a cool breeze
  • Sliders mean you can try different heat levels without committing to one whole piece
02 -
  • The oil temperature matters more than anything else, too cool and you'll get soggy chicken
  • Pat the buttermilk off before dredging, or your breading will slide right off in the oil
  • Let the chicken rest on a wire rack, not paper towels, to maintain that crispy crust
03 -
  • A candy thermometer takes the guesswork out of oil temperature
  • Cast iron holds heat better than any other pan for this recipe
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