Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 12 hours
Total Time 12 hours 40 minutes
Servings: 12 sliders
Course: Appetizer, Snack
Cuisine: American, Southern
Ingredients Method

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

Method
 

Fried Chicken
  1. To being, slice each thigh in half to yield 12 even pieces of chicken.
  2. 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.
  3. In a separate bowl, combine flour, cornstarch and remaining seasonings.
  4. 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.
  5. 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.
  6. 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
  1. In a small bowl, combine the ingredients for the hot oil
  2. 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.
  3. Use a basting brush to brush the spiced oil all over the top of the crispy chicken.
Slaw
  1. In a bowl, combine all of the ingredients for the slaw. Chill in the fridge until ready to use.
  2. 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.