Nashville Hot Chicken Sliders (Printable)

Crispy spicy chicken thighs in soft buns with tangy dill pickle aioli and pickles for a bold Southern bite.

# What You 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 (use gluten-free flour for gluten-free option)
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 (use gluten-free buns for gluten-free option)
14 - Dill pickle slices

# How to Make It:

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 evenly combined.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mixture, pressing gently to ensure the coating adheres.
04 - Heat approximately 1 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F.
05 - Fry chicken in batches for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain.
06 - In a small bowl, combine mayonnaise and dill pickle juice and stir until smooth.
07 - Lightly toast slider buns if desired to add extra texture.
08 - Place a piece of fried chicken on each bun bottom, top with dill pickle slices, spoon dill pickle aioli generously, and finish with the bun top. Serve immediately while hot.

# Expert Advice:

01 -
  • The crispy exterior shatters when you bite down, and the buttermilk-marinated chicken stays impossibly juicy inside.
  • That dill pickle aioli is secretly the real star—it cuts through the heat with cool, vinegary relief that makes you reach for another slider.
  • You can customize the spice level to match your crowd, making these work for both brave eaters and those who prefer warmth over fire.
02 -
  • Oil temperature is everything—if it's too cool, the chicken absorbs oil and becomes greasy instead of crispy, but if it's too hot, the outside burns before the inside cooks through.
  • Don't skip the wire rack drainage step; sliders sitting in a pool of oil will lose their crunch within minutes, and nobody wants a soggy slider.
03 -
  • Make the aioli ahead of time and refrigerate it—it actually tastes better the next day once the flavors have melded together.
  • If you're cooking for a crowd, set up an assembly line with buns on one end and toppings in the middle so you can move quickly and keep everything warm.
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