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Nashville Hot Chicken Sliders

Two delicious Nashville hot chicken sliders with spicy fried chicken, creamy slaw, and pickles on soft buns.
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Spicy and crispy Nashville hot chicken sliders perfect for parties, featuring a cayenne oil paste, tangy pickles, and creamy slaw on soft buns. Choose between classic frying or a convenient sheet-pan baking method.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup vegetable oil, plus more for frying (if not baking)
  • 1/4 cup cayenne pepper
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 cup pickles, thinly sliced
  • 1 cup coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 24 slider buns

Instructions

  1. Marinate chicken: Place chicken pieces in a bowl and cover with buttermilk. Refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare dry dredge: In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Prepare cayenne oil paste: In a small saucepan, heat 1/2 cup vegetable oil over medium heat. Stir in cayenne pepper, brown sugar, paprika, garlic powder, and salt. Cook for 1 minute, stirring constantly, until fragrant. Remove from heat and set aside.
  4. Coat chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated.
  5. Cook chicken: For frying: Heat 2-3 inches of vegetable oil in a Dutch oven or deep pot to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack. For baking: Preheat oven to 400°F (200°C). Arrange coated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through and golden.
  6. Assemble sliders: Brush cooked chicken with cayenne oil paste. In a small bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Mix well. Spread a thin layer of coleslaw on the bottom half of each slider bun. Top with chicken pieces and sliced pickles. Place the top half of the bun on each slider.

Notes

  • For extra heat, add more cayenne pepper to the oil paste.
  • To keep fried chicken crispy, place it on a wire rack set over a baking sheet after frying, rather than on paper towels.
  • For large crowds, you can prepare the cayenne oil paste and coleslaw ahead of time. Keep the chicken warm in a low oven (around 200°F/95°C) until ready to serve.
  • Consider this recipe as part of your meal planning for a game day spread.

Nutrition

Find it online: https://kingscook.com/nashville-hot-chicken-sliders/