Save It Experience a bold taste of the South with these Nashville Hot Chicken Sliders with Dill Pickle Aioli. These bite-sized treats feature juicy chicken thighs marinated in buttermilk, dredged in a fiery spice blend, and fried to golden perfection. Nestled in soft slider buns and topped with a zesty, creamy aioli, they deliver a satisfying crunch and a kick of heat that is perfectly balanced by tangy pickle slices.
Save It Whether you're looking for a crowd-pleasing appetizer or a main dish that packs a punch, these sliders are sure to impress. The buttermilk marinade tenderizes the meat while the cayenne-heavy spice mix creates that iconic Nashville flavor profile that enthusiasts crave.
Ingredients
- Chicken: 1 lb (450 g) boneless, skinless chicken thighs, 1 cup (240 ml) buttermilk, salt and black pepper to taste
- Breading & Spice Mix: 1 cup (120 g) all-purpose flour (use gluten-free for GF option), 2 tablespoons cayenne pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and black pepper
- Frying: Vegetable oil
- Dill Pickle Aioli: 1/2 cup (120 g) mayonnaise, 2 tablespoons dill pickle juice
- Assembly: 8 slider buns (use gluten-free for GF option), dill pickle slices
Instructions
- Step 1: Marinate
- 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 more tenderness).
- Step 2: Prepare Breading
- In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- Step 3: Coat the Chicken
- Remove chicken from marinade, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mix, pressing to adhere.
- Step 4: Heat the Oil
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C).
- Step 5: Fry
- Fry chicken in batches, 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack or paper towels to drain.
- Step 6: Make the Aioli
- In a small bowl, combine mayonnaise and dill pickle juice to make the aioli.
- Step 7: Toast
- Lightly toast slider buns if desired.
- Step 8: Assemble
- Place a piece of fried chicken on each bun bottom, top with dill pickle slices, spoon over dill pickle aioli, and finish with the bun top. Serve hot.
Zusatztipps für die Zubereitung
For an extra-thick and crunchy coating, try double-dipping your chicken. After the first flour dredge, dip the chicken back into the buttermilk and coat it with the flour-spice mix a second time before placing it into the hot oil.
Varianten und Anpassungen
You can easily adjust the heat level by increasing or decreasing the amount of cayenne pepper in the breading mix. For those with dietary restrictions, this recipe can be made gluten-free by using a certified gluten-free flour blend and gluten-free slider buns.
Serviervorschläge
Serve these fiery sliders with a side of extra dill pickle aioli for dipping. For a complete Southern experience, pair them with a spicy coleslaw to add even more texture and a fresh, crunchy element to every bite.
Save It With their perfect blend of heat, crunch, and creaminess, these Nashville Hot Chicken Sliders are destined to become a favorite in your recipe rotation. Serve them piping hot and enjoy the explosive flavor of the South right in your own kitchen.
Recipe FAQs
- → How spicy are these sliders?
The heat level comes from 2 tablespoons of cayenne pepper in the coating. For a milder version, reduce the cayenne to 1 tablespoon. The cool dill pickle aioli helps balance the fire beautifully.
- → Can I make these ahead of time?
You can marinate the chicken up to overnight. Fry the chicken and make the aioli ahead, then assemble just before serving. Reheat fried chicken at 350°F for 10 minutes to restore crispiness.
- → What oil temperature is best for frying?
Maintain oil at 350°F (175°C) for optimal results. Too hot and the coating burns before the chicken cooks through; too cool and the breading becomes greasy and soggy.
- → Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier due to higher fat content. If using breasts, pound to even thickness and reduce frying time to 3–4 minutes per side to prevent drying out.
- → What can I serve with these sliders?
Spicy coleslaw, potato salad, or sweet potato fries complement the heat perfectly. Extra dill pickle aioli on the side makes an excellent dipping sauce for everything.
- → How do I get extra crispy coating?
Double-dip the chicken: after the first flour coating, dip back into buttermilk, then coat again with the flour mixture. This creates an extra-thick, ultra-crunchy crust that holds up beautifully.