Nashville Hot Chicken Sliders (Printable Version)

Crispy chicken thighs in soft buns topped with tangy dill pickle aioli and crunchy pickles for a flavorful Southern bite.

# What You'll Need:

→ Chicken

01 - 1 pound 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

# How-To Steps:

01 - Season chicken thighs lightly with salt and pepper, then submerge in buttermilk. Cover and refrigerate for at least 2 hours or overnight for enhanced tenderness.
02 - Whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish until well combined.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh thoroughly in the flour-spice mixture, pressing gently to ensure even coating.
04 - Pour 1 inch of vegetable oil into a heavy skillet and heat over medium-high heat until the temperature reaches 350°F.
05 - Working in batches, carefully place coated chicken into hot oil and fry for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise and dill pickle juice in a small bowl, stirring until smooth and well incorporated.
07 - Lightly toast slider buns if desired for added texture and to prevent sogginess.
08 - Place one piece of fried chicken on each bun bottom, layer with dill pickle slices, spread dill pickle aioli generously, and top with bun lid. Serve immediately while hot.

# Tips for Success:

01 -
  • The heat builds slowly, creeping up on your tongue in the best way, especially with that tangy pickle aioli cutting through it.
  • You get restaurant-quality crispy chicken at home without the stress or the price tag.
  • They're small enough to eat with your hands but impressive enough to serve when guests arrive.
02 -
  • Dredging works best when your hands are mostly dry—I learned this when a wet hand turned my coating to paste and created a sad, soggy chicken situation.
  • Oil temperature is non-negotiable: too cool and your chicken absorbs oil like a sponge, too hot and the outside burns while the inside stays raw.
  • Don't skip the draining step—sitting on paper towels for even two minutes removes enough oil to make a real difference in how the slider feels in your mouth.
03 -
  • Invest in a quality meat thermometer—it's the only way to know your chicken is cooked through without cutting into it and releasing all those juices.
  • Let your breaded chicken sit in the fridge for 15-20 minutes before frying; cold coating on hot oil creates better texture and helps prevent burning.
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