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Nashville Chicken Sliders

These Nashville Chicken Sliders bring a mouthwatering and spicy twist to your meals, filled with bold flavors and satisfying crunch, perfect for gatherings or family dinners.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces Chicken Thighs, Boneless & Skinless Cut into halves.
  • 1 cup Buttermilk Creamy and rich, adds moisture.
  • 1 tbsp Hot Sauce For extra zing and depth.
  • 1.5 cups Plain Flour For crispy coating.
  • 0.5 cup Cornflour (Cornstarch) Adds crunch.
  • 2 tsp Smoked Paprika Gives warm color.
  • 2 tsp Onion Powder For savory depth.
  • 2 tsp Garlic Powder Adds robust flavor.
  • 1 tsp Cayenne Pepper Brings heat to the dish.
  • 1 tsp Salt Enhances flavors.
  • 0.5 tsp Cracked Black Pepper Balances spices.
  • 0.5 cup Frying Oil For frying.
For the Cabbage Slaw
  • 1 cup Green Cabbage Crunchy and fresh.
  • 1 cup Red Cabbage Adds color and flavor.
  • 1 medium Carrot, Grated Adds sweetness.
  • 2 tbsp Mayonnaise Binds the slaw.
  • 2 tbsp Greek Yogurt Thickens the dressing.
  • 1 tbsp Apple Cider Vinegar Provides brightness.
  • 0.5 tsp Sugar (Optional) For added sweetness.
  • to taste Salt & Pepper For seasoning.
For Assembly
  • 12 pieces Soft Slider Buns Light and fluffy.
  • to taste Dill Pickle Slices For tangy finish.

Method
 

Marinate the Chicken
  1. Whisk together buttermilk and hot sauce in a large bowl. Add chicken thighs, coat well, cover, and refrigerate for at least one hour or overnight.
Prepare the Slaw
  1. Mix mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper in a separate bowl. Toss with green and red cabbage and grated carrot. Cover and refrigerate.
Make the Dredge
  1. Combine plain flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and cracked black pepper in a shallow dish.
Coat the Chicken
  1. Remove marinated chicken from the fridge. Let excess buttermilk drip off, dredge in seasoned flour mixture, dip back into marinade, coat again with flour, then rest on a wire rack for 10 minutes.
Fry the Chicken
  1. Heat frying oil in a deep pan to approximately 170°C (340°F). Fry chicken in batches for 5–6 minutes until golden and crispy. Ensure internal temperature reaches 75°C (165°F). Drain on a wire rack.
Prepare the Hot Oil Mixture
  1. In a heatproof bowl, mix some hot frying oil with cayenne pepper, smoked paprika, garlic powder, onion powder, and brown sugar until smooth and deep red.
Finalize the Chicken
  1. Brush or spoon the hot oil mixture over each piece of fried chicken while warm.
Assemble the Sliders
  1. Lightly toast slider buns. Place a spoonful of slaw on the bottom bun, top with fried chicken piece and dill pickle slices. Serve immediately.

Notes

For extra crunch, double fry the chicken. Chill the slaw for deeper flavors. Adjust cayenne pepper and hot sauce to personal heat preference. Any small soft bread can work if slider buns aren’t available.