Nashville Hot Chicken Sliders

Ingredients

• 1.5 pounds Chicken Thighs, Boneless Skinless (Trimmed and cut into 8 equal pieces)
• 1 cup Buttermilk (For marinating)
• 2 tablespoons Pickle Juice (Adds tangy depth)
• 1 tablespoon Hot Sauce (Optional extra heat in the brine)
• 1 teaspoon Chipotle Chili Powder (For brine and seasoning)
• 1 teaspoon Paprika (Mild sweetness)
• 1 teaspoon Garlic Powder (For brine and seasoning)
• 1 tablespoon Brown Sugar (In hot seasoning blend)
• 1 teaspoon Smoked Paprika (Part of hot seasoning)
• 1 teaspoon Cayenne Pepper (Adjust to desired heat)
• 1 cup All-Purpose Flour (Dry batter base)
• 0.5 cup Cornstarch (Creates extra crispness)
• 0.5 cup Ever Crisp Tempura Mix (Adds light crunch; substitute with panko if unavailable)
• 1 teaspoon Flaky Sea Salt (Finish salt after frying)
• 2 quarts Vegetable Oil (For deep‑frying; use a high smoke‑point oil)
• 0.5 cup Mayonnaise (Base for spicy mayo)
• 1 tablespoon Sriracha (Spicy mayo heat)
• 1 teaspoon Lime Juice (Brightens spicy mayo)
• 8 pieces Sweet Pickle Slices (One per slider)
• 8 pieces Slider Rolls (Soft brioche or potato rolls)
• 8 leaves Fresh Parsley Leaves (Garnish; optional)

Instructions

1. Trim and Portion Chicken

   Pat the chicken thighs dry, trim any excess fat, and cut into eight equal bite‑size pieces about 2‑3 inches long.

   Time: PT5M

2. Prepare the Buttermilk Brine

   In a mixing bowl combine 1 cup buttermilk, 2 tbsp pickle juice, 1 tbsp hot sauce, 1 tsp chipotle chili powder, 1 tsp paprika, and 1 tsp garlic powder. Stir well, then add the chicken pieces, ensuring each piece is fully coated. Cover and refrigerate for 30 minutes.

   Time: PT35M

3. Make the Nashville Hot Seasoning

   In a small bowl whisk together 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chipotle chili powder, and 1 tsp cayenne pepper. Set aside.

   Time: PT5M

4. Prepare the Dry Batter

   In another bowl combine 1 cup all‑purpose flour, ½ cup cornstarch, and ½ cup Ever Crisp (or panko). Mix until evenly distributed.

   Time: PT5M

5. Coat the Chicken

   Remove the chicken from the brine, letting excess drip off. Toss the pieces in the dry batter, turning to coat all sides, then gently press the batter onto the meat so it adheres.

   Time: PT5M

6. Heat the Oil

   Fill the heavy‑bottom pot with enough vegetable oil to submerge the chicken (about 2 quarts). Heat over medium‑high until the oil reaches 350°F, using a thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

7. Fry the Chicken

   Carefully lower 2‑3 pieces at a time into the hot oil. Fry for 5–6 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F.

   Time: PT6M

   Temperature: 350°F

8. Drain and Rest

   Using tongs, remove the fried chicken and place on a wire rack set over paper towels to drain excess oil.

   Time: PT2M

9. Create the Hot Oil Glaze

   In a small saucepan, carefully pour ¼ cup of the hot frying oil (use a heat‑proof container) and whisk in the Nashville hot seasoning prepared in step 3. Heat gently for about 1 minute until fragrant.

   Time: PT3M

   Temperature: 350°F

10. Coat the Fried Chicken in Hot Glaze

    Return the fried chicken pieces to the pot and toss them in the hot oil glaze for 30‑45 seconds, ensuring each piece is evenly coated.

    Time: PT2M

    Temperature: 350°F

11. Finish with Flaky Salt

    Immediately sprinkle 1 tsp flaky sea salt over the hot chicken for a final burst of flavor.

    Time: PT1M

12. Assemble the Sliders

    Toast the slider rolls lightly. Spread a thin layer of spicy mayo (mix mayo, sriracha, and lime juice) on the bottom half, add a pickle slice, place a hot chicken piece, and garnish with a parsley leaf. Top with the bun half and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g