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Nashville Hot Chicken Sliders for Your Graduation Party

A close-up, appetizing photo of a single Nashville hot chicken sliders on a brioche bun with pickles.
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Make these spicy, crispy Nashville hot chicken sliders for your next celebration. They are an easy slider for a crowd and deliver bold flavor in a handheld format.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon cayenne pepper (adjust for heat)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for frying
  • 1/2 cup powdered sugar
  • 1/4 cup brown sugar
  • 1/4 cup cayenne pepper (for the hot oil)
  • 1/2 cup neutral oil (like canola or vegetable)
  • 12 slider buns
  • Butter, softened
  • Dill pickle chips, for topping

Instructions

  1. Place the chicken pieces in a bowl and cover with buttermilk, salt, and pepper. Marinate in the refrigerator for at least 2 hours, or up to 8 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, 1 tablespoon cayenne pepper, paprika, garlic powder, and onion powder.
  3. Remove the chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to coat well.
  4. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes. Remove and drain on a wire rack.
  5. While the chicken fries, prepare the hot oil mixture. In a small saucepan, combine the powdered sugar, brown sugar, 1/4 cup cayenne pepper, and 1/2 cup neutral oil. Heat over low heat, stirring until the sugars dissolve into the oil. Do not boil. This is your hot chicken hack sauce.
  6. Brush the hot oil mixture generously over the fried chicken pieces.
  7. Lightly butter the slider buns and toast them lightly in a dry pan or under the broiler until golden.
  8. Assemble the sliders by placing the sauced chicken on the bottom bun, topping with a few pickle chips, and placing the top bun on. Serve immediately.

Notes

  • For extra crispiness, double dredge the chicken: dip in buttermilk, coat in flour, dip back in buttermilk, and coat in flour again.
  • If you want a milder flavor, reduce the cayenne pepper in the flour dredge to 1 teaspoon.
  • You can prepare the hot oil mixture ahead of time and gently reheat it before tossing the chicken.

Nutrition

Find it online: https://purecookingjoy.com/nashville-hot-chicken-sliders/

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