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The Best Nashville Hot Chicken Sliders Recipe

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4.1 from 6 reviews

  • Author: Molly
  • Total Time: 2 hours 45 minutes
  • Yield: 6-8 servings (12 mini sliders or 6-8 full-sized sliders)

Description

Experience the ultimate spicy flavor fusion with The Best Nashville Hot Chicken Sliders. These crispy, double-fried chicken tenders are marinated in buttermilk, coated in a seasoned flour mixture, and drenched in a fiery homemade Nashville hot sauce. Served on soft mini slider buns with tangy pickles, creamy slider sauce, and fresh coleslaw, these sliders offer an irresistible combination of crunch, heat, and cooling creaminess perfect for any gathering or game day.

Ingredients

Chicken and Marinade

  • 6-8 chicken tenders
  • 2 egg whites
  • 1 cup buttermilk (240g) (can be made with 1 cup milk + 1 tbsp vinegar or lemon juice)
  • 1 tsp salt
  • 1 tsp pepper

Coating

  • 1 cup all purpose flour (130g)
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 inches vegetable oil (for frying, in a large skillet or wok)

Nashville Hot Sauce

  • 2-3 tbsp cayenne pepper (adjust for spice preference)
  • 1 tbsp paprika
  • 1 1/2 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/2 cup hot vegetable oil (fresh from the frying pan)

Coleslaw

  • 1 1/2 cups shredded cabbage (mix of purple and green)
  • 1/3 cup mayonnaise
  • 2 tsp sugar
  • 1 tsp vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Slider Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • Pinch of salt
  • Pinch of pepper

Assembly

  • 12 mini slider buns or 6-8 full sized buns
  • 2-4 pickles, thinly sliced

Instructions

  1. Marinate the Chicken: Remove tendons and fat from the chicken tenders. If using mini slider buns, cut each tender in half so they fit inside the buns. In a bowl, whisk together buttermilk, egg whites, salt, and pepper until smooth. Add chicken tenders, mix thoroughly to coat, cover, and refrigerate for at least 2 hours or up to overnight to tenderize and infuse flavor.
  2. Prepare Other Components: While chicken marinates, make the coleslaw by combining shredded cabbage, mayonnaise, sugar, vinegar, salt, and pepper in a bowl. In a separate bowl, mix mayonnaise, ketchup, salt, and pepper to create the slider sauce. Thinly slice the pickles and set aside.
  3. Prepare Coating: In a shallow bowl or plate, combine flour, cornstarch, baking powder, salt, and pepper. This mixture will create the crispy outer crust of the chicken.
  4. Coat the Chicken: Remove each piece of chicken from the marinade, shaking off excess liquid. Dredge in the flour mixture to coat thoroughly on both sides, shake off excess, then dip back into the buttermilk marinade. Shake off excess again, then coat a second time in the flour mixture. Place coated pieces on a wire rack. Repeat until all chicken is coated twice. Let rest for about 20 minutes while heating the oil.
  5. Heat Oil for Frying: Pour about 2 inches of vegetable oil into a large skillet or wok. Heat over medium-high until it reaches 350°F (175°C), hot enough to start frying.
  6. First Fry: Carefully add one-third to half of the chicken tenders to the hot oil. Fry for 5-6 minutes, turning halfway through. This first fry cooks the chicken through but leaves the color light. Remove and drain on wire racks. Repeat with remaining pieces.
  7. Rest Between Fries: Wait 10-15 minutes after the first fry to let the chicken rest, allowing moisture to redistribute before the final fry.
  8. Second Fry: Ensure oil temperature remains at 350°F. Fry the chicken again for 2-3 minutes until golden brown and crispy. Remove from oil and place on wire racks to drain.
  9. Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully remove 1/2 cup of hot oil from the frying pan and pour over the spices, whisking thoroughly to create a vibrant, spicy sauce.
  10. Coat Chicken in Hot Sauce: Immediately after removing each piece from the oil during the second fry, dip it in the Nashville hot sauce using tongs, ensuring both sides are evenly coated. Place back on the wire rack with a baking sheet underneath to catch any drips.
  11. Warm Slider Buns: Heat the slider buns gently on the stovetop or microwave until warm and soft.
  12. Assemble Sliders: Spread a generous amount of slider sauce on the bottom bun half, layer pickles over the sauce, add a piece of Nashville hot chicken, top with a hearty scoop of coleslaw, then cover with the top bun half.
  13. Serve: Serve the sliders hot to enjoy the perfect balance of spicy chicken, creamy sauces, tangy pickles, and crunchy slaw.

Notes

  • For best flavor, marinate chicken overnight in the buttermilk mixture.
  • Adjust cayenne pepper amount in the hot sauce to suit your heat preference.
  • Use a thermometer to ensure oil remains at 350°F for proper frying.
  • Double frying is key to achieving extra crispy chicken exterior.
  • Resting the coated chicken before frying helps the flour adhere better for crispiness.
  • Use a wire rack for draining fried chicken to keep it crisp rather than soggy.
  • Slider buns can be warmed on stovetop or microwave—avoid over-toasting for softness.
  • Prep Time: 15 minutes (plus minimum 2 hours marinating time)
  • Cook Time: 30 minutes (includes double frying and prep of sauces and slaw)
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American (Southern)

Find it online: https://recipeglimpse.com/the-best-nashville-hot-chicken-sliders-recipe/