Nashville Hot Chicken Sliders (Printable)

Crispy, spicy fried chicken thighs in soft buns with tangy dill pickle aioli and crunchy pickles for the ultimate Southern bite-sized treat.

# Ingredient List:

→ 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

# 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 maximum 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, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mix, pressing firmly to ensure coating adheres to all surfaces.
04 - Pour about 1 inch of vegetable oil into a heavy skillet and heat over medium-high to 350°F.
05 - Fry chicken in batches, cooking 4–5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to wire rack to drain excess oil.
06 - In a small bowl, whisk together mayonnaise and dill pickle juice until smooth and fully incorporated.
07 - Lightly toast slider buns for added texture and to prevent sogginess.
08 - Place a piece of fried chicken on each bun bottom, top with dill pickle slices, spoon dill pickle aioli over chicken, and finish with bun top. Serve immediately while hot.

# Tips from the Pros:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while creating that shatteringly crispy crust everyone fights over
  • You get all the fiery satisfaction of Nashville hot chicken in a perfectly portioned handheld package
02 -
  • The oil temperature will drop when you add chicken so do not overcrowd the pan or you will end up with soggy greasy results instead of crispy perfection
  • Letting the chicken rest on a wire rack instead of paper towels is the difference between crispy that lasts and sad soggy bottoms
03 -
  • Double dredging by dipping back in buttermilk and flour again creates that extra thick crunch that makes restaurant fried chicken so incredible
  • Letting the chicken rest for 5 minutes after frying helps the coating set while the juices redistribute throughout the meat
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