Save to Pinterest The first time I had Nashville hot chicken was at a tiny joint where the air itself felt spicy. I've been chasing that heat ever since, and these sliders capture everything I love about that first bite, the crunch, the burn, and the sweet relief of cool tangy aioli.
Last summer I made these for a backyard cookout, and I swear my friend Tom didn't speak for ten solid minutes, just kept reaching for another slider. The silence was louder than any compliment I could have received.
Ingredients
- Chicken thighs: Thighs stay juicy and tender no matter how long you fry them, unlike breasts that can turn dry
- Buttermilk: This is the secret weapon that tenderizes the meat and helps the flour coating stick like a dream
- Cayenne pepper: This is what gives Nashville hot chicken its signature burn, adjust to your comfort level
- Paprika: Adds beautiful color and a subtle smoky depth that balances the sharp heat
- Dill pickle juice: Don't skip this, the vinegar cuts through the rich fried chicken and creamy mayo
Instructions
- Marinate the chicken:
- Place thighs in a bowl and season with salt and pepper, then pour over buttermilk until covered. Refrigerate at least 2 hours or overnight.
- Mix your dredge:
- Whisk flour, cayenne, paprika, garlic powder, onion powder, salt and pepper in a shallow dish until combined.
- Coat the chicken:
- Let excess buttermilk drip off each thigh, then press firmly into the flour mixture, ensuring complete coverage.
- Heat the oil:
- Pour oil to about 1 inch depth in a heavy skillet and heat to 350 degrees Fahrenheit.
- Fry to perfection:
- Cook chicken in batches for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165 degrees.
- Whisk the aioli:
- Combine mayonnaise and dill pickle juice in a small bowl until smooth.
- Build your sliders:
- Toast buns lightly, then layer chicken, pickle slices, and aioli on each bun. Serve while still hot and crispy.
Save to Pinterest These sliders have become my go-to for game day gatherings, something about that combination of heat and cool gets people talking before they even take a bite.
Making It Your Own Heat Level
I once served these to my cousin who can't handle spice, so I reduced the cayenne to just one teaspoon and she went back for thirds. The beauty is you control the fire. If you want true Nashville heat, keep the cayenne high or add a splash of hot sauce to the dredge. For family dinners, dial it back and let the aioli provide the punch.
The Double Crunch Secret
After years of making these, I discovered that double-dipping the chicken creates a thicker, craggier crust. Just dip the floured chicken back into the buttermilk, then coat again with the flour mixture before frying. It adds an extra step but the texture is worth every minute. That extra shell stays crispy longer, which matters when you're feeding a crowd.
Perfect Sides & Serving Ideas
The cool crunch of coleslaw alongside these sliders creates the perfect temperature contrast. A simple vinegar slaw lets the chicken shine while adding freshness.
- Line your serving platter with extra pickles for guests who want more tang
- Keep the fried chicken warm in a 200 degree oven if cooking in batches
- Set out extra aioli for dipping, trust me it will disappear
Save to Pinterest There's something satisfying about watching people reach for seconds, maybe thirds, their faces flushing just a little from the heat. These sliders aren't just food, they're an experience.
Questions & Answers
- → How spicy are these sliders?
The heat level depends on the cayenne pepper amount. With 2 tablespoons, they deliver authentic Nashville-style heat. Reduce to 1 tablespoon for moderate spice or 1 teaspoon for mild warmth everyone can enjoy.
- → Can I make these ahead of time?
Marinate the chicken up to 24 hours in advance. The flour mixture can be prepared beforehand and stored in an airtight container. For best results, fry the chicken fresh and assemble sliders just before serving.
- → What's the best oil temperature for frying?
Maintain oil at 350°F (175°C) for optimal results. Too cool and the chicken becomes greasy; too hot and the outside burns before the inside cooks through. Use a kitchen thermometer for accuracy.
- → How do I get extra crispy chicken?
Double-dip the chicken by dredging in buttermilk again after the first flour coating, then coat with flour a second time before frying. This creates a thicker, crunchier crust that holds up beautifully in sliders.
- → What sides pair well with these sliders?
Spicy coleslaw, potato salad, or mac and cheese complement the heat. Cool sides help balance the spice. Extra pickles, pickled vegetables, or a simple green salad also work wonderfully.
- → Can I bake instead of fry?
Baking yields a different texture but works for a lighter version. Coat chicken as directed, place on a rack over a baking sheet, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and cooked through.