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Crispy Nashville Hot Chicken Sliders Recipe Easy Homemade with Pickles

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These Nashville hot chicken sliders feature crispy fried chicken thighs soaked in buttermilk and hot sauce, coated in a spicy, crunchy breading, and served on soft slider buns with tangy pickles. Perfect for game days or casual gatherings, they offer a fiery, comforting bite with a sweet and smoky kick.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 cups buttermilk
  • ¼ cup hot sauce (Frank’s RedHot preferred)
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • About 4 cups vegetable oil or peanut oil (for frying)
  • ½ cup unsalted melted butter
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 8 small soft slider buns, lightly toasted
  • 1 cup sliced dill or bread-and-butter pickles
  • Optional: mayonnaise or ranch for spreading

Instructions

  1. Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, ideally overnight.
  2. Prepare the breading: In a separate large bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and onion powder.
  3. Heat the oil: Pour vegetable oil into a deep frying pan or pot to a depth of about 3 inches. Heat to 350°F (175°C) and maintain temperature with a thermometer.
  4. Coat the chicken: Remove chicken from marinade one piece at a time, letting excess drip off. Dredge thoroughly in the flour mixture, pressing lightly to coat well. For extra crunch, double dredge by dipping coated chicken back into buttermilk, then flour mixture again.
  5. Fry the chicken: Carefully place chicken pieces in hot oil without overcrowding. Fry 5-7 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove with tongs and place on a wire rack to drain.
  6. Make the Nashville hot oil sauce: In a small bowl, whisk melted butter with cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Adjust cayenne to preferred heat level.
  7. Brush chicken with hot sauce: While still hot, generously brush each piece of fried chicken with the spicy butter sauce.
  8. Assemble the sliders: Lightly toast slider buns. Optionally spread mayonnaise or ranch on the bottom bun, add a piece of hot chicken, top with sliced pickles, and cap with the top bun. Serve immediately.

Notes

Keep fried chicken on a wire rack to avoid sogginess. Maintain oil temperature at 350°F for best crispiness. Double dredging the chicken creates a thicker, crunchier crust. Adjust cayenne pepper to control heat level. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut yogurt instead of buttermilk and vegan butter in the sauce. Reheat leftovers in a 375°F oven on a wire rack to maintain crispiness.

Nutrition

Keywords: Nashville hot chicken, chicken sliders, crispy fried chicken, spicy chicken, game day recipe, pickles, homemade sliders

Find it online: https://breezybake.com/crispy-nashville-hot-chicken-sliders-recipe-easy-homemade-with-pickles/