Nashville Hot Chicken Sliders
Nashville Hot Chicken Sliders
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 8 slider-sized pieces
- 1 1/2 cups buttermilk
- 2 tablespoons pickle juice
- 1/4 cup hot sauce
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Nashville Hot Seasoning
- 2 tablespoons brown sugar, packed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 1/2 teaspoons cayenne pepper, or to taste
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup Evercrisp breader & batter boost
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For Frying and Assembly
- 4 cups vegetable oil, for frying, plus 1/2 cup for hot oil mixture
- 1 teaspoon flaky salt, as needed
- 8 slider rolls, toasted
- 1/4 cup spicy mayonnaise, as needed
- 8 slices sweet pickles
- 1 tablespoon fresh parsley, chopped, optional
Instructions
- 1
In a large bowl, combine the chicken thigh pieces, buttermilk, pickle juice, and hot sauce. Add 1 teaspoon each of chipotle chili powder, paprika, and garlic powder. Mix well to ensure all chicken pieces are coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min
- 2
While the chicken is marinating, prepare the Nashville Hot Seasoning. In a separate small bowl, combine the brown sugar, smoked paprika, garlic powder, chipotle chili powder, and cayenne pepper. Mix thoroughly and set aside.
⏱️ 5 min
- 3
Prepare the dry batter. In a shallow dish or another bowl, whisk together the all-purpose flour, cornstarch, and Evercrisp breader & batter boost. Add 1 teaspoon each of chipotle chili powder, paprika, and garlic powder, and mix until well combined.
⏱️ 5 min
- 4
Heat the frying oil. Pour 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Bread the chicken. Remove the chicken from the marinade, allowing any excess liquid to drip off. Working with one piece at a time, dredge the chicken in the dry batter, pressing firmly to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 6
Fry the chicken. Carefully lower 2-3 pieces of breaded chicken into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 7 min•🌡️ 350
- 7
While the chicken is frying, create the Nashville Hot Oil. Once the oil in the pot is hot, carefully ladle out 1/2 cup of the hot frying oil and pour it over the Nashville Hot Seasoning mixture prepared in Step 2. Stir well to form a spicy oil paste.
⏱️ 2 min
- 8
Season and coat the fried chicken. Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately sprinkle with flaky salt. While still hot, dunk each piece of fried chicken into the Nashville Hot Oil mixture, ensuring it's fully coated.
⏱️ 3 min
- 9
Assemble the sliders. Toast the slider rolls. Spread a thin layer of spicy mayonnaise on the bottom half of each toasted roll. Top with 1-2 sweet pickle slices, then place a piece of Nashville Hot Chicken on top. Garnish with chopped fresh parsley, if desired.
⏱️ 3 min
- 10
Serve immediately and enjoy your Nashville Hot Chicken Sliders!
Kitchen Tools
Nutrition Facts (per serving)
Nashville Hot Chicken Sliders
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 8 slider-sized pieces
- 1 1/2 cups buttermilk
- 2 tablespoons pickle juice
- 1/4 cup hot sauce
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Nashville Hot Seasoning
- 2 tablespoons brown sugar, packed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 1/2 teaspoons cayenne pepper, or to taste
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup Evercrisp breader & batter boost
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For Frying and Assembly
- 4 cups vegetable oil, for frying, plus 1/2 cup for hot oil mixture
- 1 teaspoon flaky salt, as needed
- 8 slider rolls, toasted
- 1/4 cup spicy mayonnaise, as needed
- 8 slices sweet pickles
- 1 tablespoon fresh parsley, chopped, optional
Instructions
- 1
In a large bowl, combine the chicken thigh pieces, buttermilk, pickle juice, and hot sauce. Add 1 teaspoon each of chipotle chili powder, paprika, and garlic powder. Mix well to ensure all chicken pieces are coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min - 2
While the chicken is marinating, prepare the Nashville Hot Seasoning. In a separate small bowl, combine the brown sugar, smoked paprika, garlic powder, chipotle chili powder, and cayenne pepper. Mix thoroughly and set aside.
⏱️ 5 min - 3
Prepare the dry batter. In a shallow dish or another bowl, whisk together the all-purpose flour, cornstarch, and Evercrisp breader & batter boost. Add 1 teaspoon each of chipotle chili powder, paprika, and garlic powder, and mix until well combined.
⏱️ 5 min - 4
Heat the frying oil. Pour 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Bread the chicken. Remove the chicken from the marinade, allowing any excess liquid to drip off. Working with one piece at a time, dredge the chicken in the dry batter, pressing firmly to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min - 6
Fry the chicken. Carefully lower 2-3 pieces of breaded chicken into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 7 min•🌡️ 350 - 7
While the chicken is frying, create the Nashville Hot Oil. Once the oil in the pot is hot, carefully ladle out 1/2 cup of the hot frying oil and pour it over the Nashville Hot Seasoning mixture prepared in Step 2. Stir well to form a spicy oil paste.
⏱️ 2 min - 8
Season and coat the fried chicken. Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately sprinkle with flaky salt. While still hot, dunk each piece of fried chicken into the Nashville Hot Oil mixture, ensuring it's fully coated.
⏱️ 3 min - 9
Assemble the sliders. Toast the slider rolls. Spread a thin layer of spicy mayonnaise on the bottom half of each toasted roll. Top with 1-2 sweet pickle slices, then place a piece of Nashville Hot Chicken on top. Garnish with chopped fresh parsley, if desired.
⏱️ 3 min - 10
Serve immediately and enjoy your Nashville Hot Chicken Sliders!