Nashville Hot Chicken Sliders (Print Version)

Crispy spicy chicken thighs in soft buns with tangy dill pickle aioli and crunchy pickles for the perfect Southern-style bite.

# 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 (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

# How-To 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 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 excess oil.
06 - In a small bowl, combine mayonnaise and dill pickle juice, mixing until smooth and well blended.
07 - Lightly toast slider buns if desired for added texture.
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 immediately while hot.

# Expert Advice:

01 -
  • The combination of fiery crunch and cool tangy aioli hits every craving at once
  • Buttermilk makes the chicken impossibly tender while the spice blend gives it that authentic Nashville kick
  • These sliders disappear faster than you can plate them, earning you immediate legend status
02 -
  • Double-dipping the chicken back into buttermilk and flour again creates that extra thick, shatteringly crispy crust that defines great fried chicken
  • Letting the chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting soggy, which is the difference between good and excellent
03 -
  • Pat the chicken dry before dredging to help the flour stick better and create that restaurant-quality crust
  • Use a thermometer for your oil, guessing the temperature is how great fried chicken goes wrong
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