Save The first time I made Nashville Hot Chicken, I accidentally used way more cayenne than intended. My cousin had warned me about Nashville heat levels, but I thought I knew better. We spent the next hour drinking milk and laughing through the tears. Since then, I've learned to respect the balance between fiery heat and cooling relief, which is exactly what these sliders deliver.
Last summer, I made these for a backyard gathering and watched my friend Mike literally do a happy dance after his first bite. Something about the combination of crunch, heat, and that tangy pickle aioli just hits different. People were hovering around the kitchen until the last slider disappeared.
Ingredients
- Chicken thighs: Thighs stay juicy and tender even after a deep fry, plus they've got more flavor than breasts
- Buttermilk: The acid in buttermilk breaks down proteins for tenderness and helps the flour coating stick like a dream
- Cayenne pepper: This is your heat source, so adjust based on your bravery level
- Paprika: Adds that gorgeous red color and a subtle smoky sweetness behind the heat
- Garlic and onion powder: Building layers of savory flavor that make every bite interesting
- Mayonnaise: The creamy base that transforms into the perfect cooling aioli
- Dill pickle juice: The secret weapon that brings tanginess and cuts through the rich, spicy chicken
- Slider buns: Soft, pillowy buns are essential here—they need to hold up against the crispy chicken without competing for attention
Instructions
- The Buttermilk Soak:
- Pat those chicken thighs dry, give them a gentle seasoning with salt and pepper, then submerge them completely in buttermilk. Pop this in the fridge for at least 2 hours, but honestly, overnight is where the magic happens.
- The Spice Station:
- Whisk together your flour, cayenne, paprika, garlic powder, onion powder, and another round of salt and pepper until everything is evenly distributed. The color should be a gorgeous red-orange that promises beautiful things.
- The Dredge:
- Pull chicken from the buttermilk and let the excess drip off—you want it coated, not dripping. Press each piece firmly into the flour mixture, turning and pressing until every surface is thoroughly covered.
- The Hot Oil:
- Get about an inch of vegetable oil heating in your heavy skillet until it reaches 350°F. If you dont have a thermometer, drop in a pinch of flour—if it sizzles immediately and floats, you're in business.
- The Fry:
- Cook chicken in batches so you dont crowd the pan, about 4–5 minutes per side until golden brown and crispy. Let them rest on a wire rack instead of paper towels to keep that crunch intact.
- The Cooling Sauce:
- Stir together mayonnaise and dill pickle juice until smooth. Taste and adjust—some pickles are brinier than others, so add more juice or a pinch of salt until it sings.
- The Assembly:
- Give your slider buns a quick toast for structure, then layer up: bun bottom, crispy chicken, pickle slices, a generous drizzle of that dill pickle aioli, and crown with the bun top.
Save These sliders became our go-to for game day after my brother declared them better than anything he'd had in Nashville. That's high praise coming from him.
Mastering the Heat
The beauty of Nashville Hot Chicken is finding your perfect spice threshold. Start with less cayenne than you think you need—you can always add more heat but you can't take it away.
Make-Ahead Magic
The chicken can marinate overnight, and the spice mix can be prepped days in advance. Just fry fresh when you're ready to serve for maximum crunch factor.
Serving Suggestions
These sliders shine alongside cold beer and something crisp to balance the richness.
- Spicy coleslaw adds another layer of crunch and cooling creaminess
- Extra pickles on the side are never a bad idea
- Cold potato salad helps tame the heat between sliders
Save Nothing beats watching people take that first bite—the surprise, the delight, the immediate reach for another. These sliders bring the kind of joy that makes cooking worth every minute.
Kitchen Help
- → How spicy are these Nashville hot chicken sliders?
The heat level is quite spicy due to 2 tablespoons of cayenne pepper in the coating. You can easily adjust the spice by reducing the cayenne to 1 tablespoon for medium heat or 1 teaspoon for mild flavor while maintaining the signature Nashville taste profile.
- → Can I make these sliders ahead of time?
Marinate the chicken up to overnight for maximum tenderness. The spice mix and aioli can be prepared 1-2 days ahead. For best results, fry the chicken just before serving to maintain optimal crispiness, though reheating at 375°F for 5-6 minutes works well.
- → What makes the chicken extra crispy?
The buttermilk marinade tenderizes while creating a sticky surface for the flour coating to adhere. For restaurant-level crunch, try the double-dipping technique: return the floured chicken to the buttermilk briefly, then coat again in the seasoned flour before frying.
- → Can I bake these instead of frying?
Baking at 425°F for 20-25 minutes on a wire rack over a baking sheet yields crispy results with less oil. For closer approximation to fried texture, finish under the broiler for 2-3 minutes. The exterior won't be quite as crunchy as deep-fried but still delicious.
- → What sides pair well with these sliders?
Classic Southern sides like coleslaw, mac and cheese, or potato salad balance the heat. Cool elements work perfectly — try extra pickles, cucumber salad, or a simple green salad with vinaigrette. Sweet cornbread or hush puppies also complement the spicy chicken beautifully.
- → How do I store and reheat leftovers?
Store assembled sliders refrigerated for up to 3 days, though the buns may soften. For best results, store chicken and aioli separately. Reheat chicken at 375°F for 8-10 minutes until hot and crispy. Toast fresh buns and assemble with cool aioli and pickles just before serving.