Nashville Hot Sliders
Crispy, spicy, and a little sweet, these Nashville hot sliders topped with a cooling creamy slaw are the perfect hand-held for your next party.
Ingredients
- 12 slider buns
- dill pickle chips optional
Fried Chicken
- 6 boneless skinless chicken thighs
- 2 cup buttermilk or 2 cups milk + 3 tbsp white vinegar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ¾ tsp smoked paprika
- ¼ tsp cayenne pepper
- 3 cups all purpose flour sifted
- ½ cup cornstarch
- 2½ tsp salt
- 2 tsp garlic powder
- 1½ tsp black pepper
- 2 tsp smoked paprika
- 1 tsp cayenne
Nashville Hot Oil
- ¼ cup cayenne
- 1½ tbsp brown sugar
- 1 tbsp smoked paprika
- 3 tsp garlic powder
- 2 tsp chili powder
Slaw
- 16 oz coleslaw mix
- ⅓ cup plain Greek yogurt
- ¼ cup white vinegar
- 3 tbsp mayo
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp black pepper
- ⅓ tsp celery seed
- ¼ tsp dried dill
Instructions
Fried Chicken
- To being, slice each thigh in half to yield 12 even pieces of chicken.
- Add the chicken to a bowl along with buttermilk, salt, black pepper, paprika, garlic powder and cayenne. Mix and cover. Refrigerate 8 hours of up to overnight.
- In a separate bowl, combine flour, cornstarch and remaining seasonings.
- One piece at a time, shake off the excess buttermilk, dredge the chicken in the flour to completely coat, and place on a baking rack. Coat all of the chicken, and then repeat the process again, dredging each piece in buttermilk and then flour again.
- Meanwhile, bring 3-4 inches of oil up to 350° in a large wide pot or deep pan. Drop the chicken, 3-4 pieces at a time (careful not to overcrowd the pan) into the oil and cook for 8-10 minutes or until the chicken reached 165° and is golden brown all over.
- Remove chicken from oil and place on a cooling rack sitting on top of a lipped sheet pan. Repeat with remaining chicken.
Nashville Hot Oil
- In a small bowl, combine the ingredients for the hot oil
- When the chicken is finished frying, or between batches, ladle one cup of the frying oil into the bowl of spices and whisk to combine.
- Use a basting brush to brush the spiced oil all over the top of the crispy chicken.
Slaw
- In a bowl, combine all of the ingredients for the slaw. Chill in the fridge until ready to use.
- When ready to assemble, place one fried chicken piece on the bottom of a slider bun. Top with 1-2 heaping tablespoons of slaw, a slice or two of pickle chips, and the top bun. If serving to a crowd, secure the sliders with toothpicks. Serve immediately.