Nashville Hot Chicken Sliders with Aioli (Printable)

Crispy fried chicken thighs with spicy Nashville seasoning, served on soft slider buns with homemade dill pickle aioli and fresh pickles.

# What You'll Need:

→ Chicken Preparation

01 - 1 pound boneless skinless chicken thighs
02 - 1 cup buttermilk
03 - Salt and black pepper to taste

→ Breading & Spice Mix

04 - 1 cup all-purpose flour
05 - 2 tablespoons cayenne pepper
06 - 1 tablespoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - Salt and black pepper to taste

→ Frying

10 - Vegetable oil for frying

→ Dill Pickle Aioli

11 - 1/2 cup mayonnaise
12 - 2 tablespoons dill pickle juice

→ Assembly

13 - 8 slider buns
14 - Dill pickle slices

# How to Make It:

01 - Season chicken thighs lightly with salt and pepper, then submerge in buttermilk. Cover bowl and refrigerate for at least 2 hours or overnight for maximum tenderness.
02 - Combine flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Whisk thoroughly to distribute spices evenly.
03 - Remove chicken from buttermilk marinade, allowing excess liquid to drip off. Press each thigh firmly into flour-spice mixture, ensuring complete coating on all sides.
04 - Pour vegetable oil to depth of 1 inch in heavy skillet. Heat over medium-high until temperature reaches 350°F.
05 - Cook chicken in batches without overcrowding pan. Fry 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk mayonnaise and dill pickle juice in small bowl until smooth and fully incorporated.
07 - Lightly toast slider buns for added texture and to prevent sogginess.
08 - Place fried chicken thigh on bottom bun. Layer with pickle slices and drizzle generously with dill pickle aioli. Crown with top bun and serve immediately.

# Expert Advice:

01 -
  • The homemade dill pickle aioli cuts right through the heat, creating that perfect sweet spot your guests will keep talking about
  • Buttermilk marinade makes the chicken impossibly tender while keeping the breading light and shatteringly crispy
02 -
  • Letting the chicken rest on a wire rack instead of paper towels keeps that crispy coating from getting soggy on the bottom
  • Double-dipping in buttermilk and flour creates an extra thick crust that holds up beautifully to the sauce
03 -
  • Pat the chicken dry before marinating so the buttermilk can actually penetrate the meat instead of just sitting on the surface
  • Use a kitchen thermometer to check your oil temperature—it should stay between 350 and 375 degrees throughout frying
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