If you love bold, spicy flavors with a satisfying crunch, then this Spicy Crispy Nashville Hot Chicken Sliders Recipe is about to become your new obsession. These sliders pack all the heat and juiciness of classic Nashville hot chicken—but in a fun, bite-sized slider form that's perfect for sharing or entertaining.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Spicy Crispy Nashville Hot Chicken Sliders Recipe
- Top Tip
- How to Serve Spicy Crispy Nashville Hot Chicken Sliders Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Spicy Crispy Nashville Hot Chicken Sliders Recipe
Why You'll Love This Recipe
I’m genuinely excited to share this recipe because it nails the crispy, spicy, and juicy balance Nashville hot chicken fans crave—only scaled down to cute slider size. I’ve made these sliders multiple times for friends, and they always disappear within minutes.
- The Perfect Bite: Each slider delivers a satisfying crunch and a punch of heat that you can adjust to your liking.
- Simplified Process: Marinating and double-dredging make the chicken tender inside and crispy outside—like a pro’s.
- Fresh and Tangy Toppings: Homemade coleslaw and a zesty slider sauce add creaminess and crunch to complement the heat.
- Great for Gatherings: Slider size means easy snacking or party serving without the mess of a full sandwich.
Ingredients & Why They Work
When shopping for this spicy crispy Nashville hot chicken sliders recipe, aim for fresh chicken tenders and good-quality fresh produce for the coleslaw. You’ll want pantry staples like all-purpose flour and spices, so you don’t have to make extra runs to the store.

- Chicken Tenders: They’re naturally tender and perfect slider size; cutting them smaller helps fit mini buns.
- Egg Whites and Buttermilk: These create a marinade that tenderizes the chicken and helps the coating stick beautifully.
- All-Purpose Flour and Cornstarch: The cornstarch adds extra crispness to the breading than flour alone.
- Baking Powder: Adds lightness and enhances the crunchiness of the chicken crust.
- Vegetable Oil: Ideal for frying due to its high smoke point and neutral flavor.
- Cayenne Pepper and Paprika: The backbone of the Nashville hot sauce’s signature spicy and smoky flavor.
- Brown Sugar: Balances out the heat with a hint of sweetness in the hot sauce.
- Shredded Cabbage: A fresh mix of purple and green cabbage adds color and crunch to the coleslaw.
- Mayonnaise, Ketchup, and Vinegar: These form tangy, creamy dressing bases for the coleslaw and slider sauce.
- Pickles: Thinly sliced for that classic tang and crunch that cuts through the richness of the fried chicken.
- Mini Slider Buns: Soft, slightly sweet buns that perfectly cradle each piece of spicy, crispy chicken.
Make It Your Way
One of the best parts about this Spicy Crispy Nashville Hot Chicken Sliders Recipe is how easy it is to customize to your own taste buds or dietary needs. Whether you want it hotter, milder, or with a fun twist, you can make these sliders truly your own!
- Extra Heat: I personally love turning up the cayenne pepper in the hot sauce to really make these sliders pack a punch. It’s a fiery kick that balances perfectly with the cool coleslaw.
- Honey Drizzle: For a sweet and spicy combo, drizzle a little honey over the chicken just before adding the coleslaw. It creates a lovely contrast that keeps everyone coming back for more.
- Gluten-Free Option: You can swap the all-purpose flour for a gluten-free blend, and use gluten-free buns if needed. The double dredge still creates that irresistible crispy coating.
- Vegetarian Twist: Swap the chicken tenders for fried cauliflower florets or crispy tofu strips, then follow the same sauce and assembly steps. The sliders still have that authentic Nashville vibe.
Step-by-Step: How I Make Spicy Crispy Nashville Hot Chicken Sliders Recipe

Step 1: Marinate for Maximum Flavor and Juiciness
Start by prepping your chicken tenders—remove tendons and any excess fat to keep things tender. If you’re using mini buns, cut each tender in half so they fit perfectly. Whisk together buttermilk, egg whites, salt, and pepper until smooth. Then drop your tenders into this bath, ensuring they’re fully coated. Pop the bowl into the fridge and let those flavors infuse for at least 2 hours, or even overnight if you have the time. This not only tenderizes the chicken but keeps it juicy once fried.
Step 2: Prep Slaw, Sauce & Pickles While You Wait
While your chicken marinates, it’s the perfect time to mix your coleslaw and slider sauce. Combine shredded cabbage with mayo, sugar, vinegar, salt, and pepper in a bowl for that crisp and tangy coleslaw. In a separate bowl, mix mayonnaise, ketchup, and seasoning to create a creamy, slightly sweet slider sauce that’ll elevate each bite. Lastly, thinly slice some pickles to add that essential tang and crunch in the finished sliders.
Step 3: Double Coat for Crispy Perfection
Now for the magic crunch! Combine flour, cornstarch, baking powder, salt, and pepper in a wide, shallow dish. Remove each tender from the marinade one by one, letting the excess drip off, then thoroughly coat in the flour mixture. For the crispiest, most flavorful crust, dip it briefly back into the marinade and coat again with flour. This double dredge ensures your chicken has that addictive crispy coating. Lay the coated tenders on a wire rack and let them rest for about 20 minutes while your oil heats up.
Step 4: The First Fry to Cook Through
Heat about 2 inches of vegetable oil to 350°F in a heavy skillet or wok. Fry the chicken in batches—about a third to half at a time—so they cook evenly without crowding. Cook for 5-6 minutes, flipping halfway, until the chicken is cooked through but still pale in color. Drain on a wire rack and continue with the rest. This first fry locks in moisture while prepping the surface for ultimate crispiness.
Step 5: Rest to Build Crunch
Give your chicken a 10-15 minute rest after the initial fry. This resting period is key—it lets steam escape so the crust can become even crispier during the next pass in hot oil.
Step 6: The Final Fry for Golden Crisp
Reheat your oil to 350°F and fry the chicken again for 2-3 minutes, flipping as needed. This second fry creates that gorgeous golden brown, extra-crispy exterior that makes these sliders irresistible. Transfer each piece to a wire rack with a baking sheet underneath to catch any drips.
Step 7: Craft the Nashville Hot Sauce
While your chicken finishes the second fry, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder in a bowl. Carefully pour ½ cup of the piping hot oil from your skillet over the spices and whisk it until smooth and vibrant. This sauce is the soul of Nashville hot chicken—fiery, smoky, with just a touch of sweetness.
Step 8: Coat Each Piece in Spicy Goodness
Right after frying, dunk each chicken tender in the hot sauce with tongs, covering every side in that flavorful, spicy oil. Place the coated pieces back onto the wire rack to catch any excess sauce as you continue. This step infuses the chicken with heat and deep flavor that will make your sliders stand out.
Step 9: Warm, Assemble & Devour!
Lightly warm your slider buns to make them soft and inviting. On the bottom halves, spread a generous layer of the creamy slider sauce, then add plenty of sliced pickles for brightness. Nestle the hot, spicy chicken on top, add a hearty scoop of your tangy coleslaw, and crown with the top bun. Serve immediately for that perfect contrast of crunchy, spicy chicken and cool, creamy toppings. Get ready to savor every delicious bite!
Top Tip
Mastering the art of the Spicy Crispy Nashville Hot Chicken Sliders Recipe is all about layering flavors and textures perfectly. These tips come from hands-on experience to help you get that unbeatable crunch and fiery kick every single time.
- Double Dredge Magic: The secret to achieving that irresistible crispy crust is the double coating of flour and buttermilk marinade. It locks in moisture while giving your chicken that satisfying crunch.
- Resting Time is Crucial: Letting the coated chicken rest for about 20 minutes before frying really helps set the breading and prevents it from sliding off during cooking.
- Two-Step Frying Method: The two-stage frying – first to cook through, then again to crisp – is a game changer for texture. Don’t skip the resting time between fries; it boosts crunchiness tremendously.
- Adjust Your Heat: Start with less cayenne in the Nashville hot sauce if you’re unsure, since you can always add more later. Finding the perfect heat level makes enjoying these sliders way more comfortable and fun.
How to Serve Spicy Crispy Nashville Hot Chicken Sliders Recipe

Garnishes
To elevate your sliders, try adding fresh jalapeño slices for extra spice or a drizzle of honey for a sweet balance to the heat. A sprinkle of chopped fresh cilantro or green onions can add a bright, fresh element. For a fun crunch, consider a few crispy fried onions on top of the coleslaw.
Side Dishes
These sliders pair perfectly with classic Southern sides like crispy seasoned fries, tangy baked beans, or even a cool cucumber salad to refresh your palate. Don’t forget a side of creamy mac and cheese or buttery cornbread to round out your meal deliciously.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked chicken tenders separately in an airtight container in the refrigerator for up to 3 days to keep them as crispy as possible. Keep the buns, coleslaw, pickles, and sauces in separate containers to assemble fresh sliders when you’re ready to eat.
Freezing
If you want to save some chicken for later, freeze it after the flour coating but before frying. Lay the coated tenders on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep well for up to 1 month and can be fried straight from frozen.
Reheating
The best way to reheat leftover sliders or chicken tenders is in an air fryer at 300 degrees Fahrenheit until heated through and crispy again—usually about 5-7 minutes. This method restores that perfect crunch without drying out the chicken.
Frequently Asked Questions:
The heat level depends on how much cayenne pepper you add to the Nashville hot sauce. The recipe starts with 2-3 tablespoons, but you can adjust it to suit your spice tolerance for a milder or fiery slider experience.
Absolutely! Just slice the chicken breasts into tender-sized strips, marinate, and follow the same breading and frying steps to get that perfect crispy coating.
The two-step frying process ensures the chicken is cooked through gently first, then crisps up beautifully in the second fry without burning or drying out. It’s the key to extra crispy and juicy tenders.
Since the sauce uses hot oil fresh from frying, it’s best made just before serving for maximum flavor and heat. However, you can mix the dry spices in advance to save time.
Final Thoughts
There’s something truly special about sinking your teeth into a spicy, crispy Nashville Hot Chicken Slider—it's a perfect bite of Southern comfort with a kick. With this recipe, you have everything you need to bring that authentic flavor right into your kitchen. Have fun experimenting with the spice levels and sides, and most importantly, enjoy every delicious bite with family and friends. Happy cooking!
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Spicy Crispy Nashville Hot Chicken Sliders Recipe
- Prep Time: 20 minutes
- Marinating Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 mini sliders
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Description
These Nashville Hot Chicken Sliders feature spicy, crispy, and juicy fried chicken tenders served on soft slider buns with tangy coleslaw, sliced pickles, and a flavorful slider sauce. Perfectly balanced with heat and crunch, these sliders deliver an authentic Nashville hot chicken experience in a fun, bite-sized form.
Ingredients
Chicken Marinade / Dredge
- 6-8 chicken tenders
- 2 egg whites
- 1 cup buttermilk (240g) (or 1 cup milk + 1 tablespoon vinegar/lemon juice)
- 1 teaspoon salt
- 1 teaspoon pepper
Flour Coating / Breading
- 1 cup all-purpose flour (130g)
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
Deep Frying
- 2 inches vegetable oil (for frying)
Nashville Hot Sauce
- 2-3 tablespoon cayenne pepper (adjust to spice preference)
- 1 tablespoon paprika
- 1 ½ tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup hot vegetable oil (from frying skillet)
Coleslaw
- 1 ½ cups shredded cabbage (mix of purple and green)
- ⅓ cup mayonnaise
- 2 teaspoon sugar
- 1 teaspoon vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Slider Sauce
- ¼ cup mayonnaise
- ¼ 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
- Marinate the Chicken: Remove tendons and excess fat from chicken tenders. If using mini buns, cut tenders in half to fit. In a bowl, whisk together buttermilk, egg whites, salt, and pepper until well combined. Add chicken tenders to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
- Prepare Slaw, Sauce, and Pickles: While chicken marinates, make the coleslaw by mixing shredded cabbage, mayonnaise, sugar, vinegar, salt, and pepper in a bowl. In a separate bowl, combine mayonnaise, ketchup, salt, and pepper for the slider sauce. Thinly slice pickles and set aside.
- Coat the Chicken: In a shallow bowl, mix flour, cornstarch, baking powder, salt, and pepper. Remove each chicken piece from marinade, shake off excess liquid, then dredge thoroughly in the flour mix. Dip back in the marinade briefly, shake off excess, and dredge again in the flour mix for a double coating. Place coated chicken on a wire rack. Repeat with all pieces and let rest for about 20 minutes while heating oil.
- First Fry: Heat vegetable oil to 350 degrees Fahrenheit in a large skillet or wok. Fry about one third to half of the chicken tenders at a time for 5-6 minutes, flipping halfway through. The chicken will cook inside but remain light in color. Drain on a wire rack and repeat with remaining pieces.
- Rest Between Fries: Allow the chicken to rest for 10-15 minutes after the first fry to enhance crispiness during the second fry.
- Second Fry: Reheat oil to 350 degrees Fahrenheit and fry chicken again for 2-3 minutes until golden brown and extra crispy. Drain on a wire rack with a baking sheet underneath.
- Make Nashville Hot Sauce: Combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder in a bowl. Carefully pour ½ cup hot oil from the frying skillet over the spices and whisk until well blended to form the spicy hot sauce.
- Coat Chicken in Sauce: As each piece finishes the second fry, quickly dunk it into the Nashville hot sauce using tongs, coating all sides. Return to the wire rack to drain excess sauce while preparing the rest.
- Warm Buns and Assemble Sliders: Warm slider buns on stovetop or microwave until soft and warm. Spread a generous amount of slider sauce on the bottom halves, add sliced pickles, then place the Nashville hot chicken on top. Add a hearty scoop of coleslaw and finish with the top bun.
- Serve: Serve sliders immediately while hot for the best flavor and texture. Enjoy your spicy, crispy Nashville Hot Chicken Sliders!
Notes
- These sliders are best enjoyed fresh for maximum crispiness and flavor.
- You can halve the recipe if making fewer sliders.
- After coating with flour, the chicken can be frozen for future frying and consumption.
- To reheat, crisp the chicken in an air fryer at 300 degrees Fahrenheit until heated through and crispy again.
- Adjust cayenne pepper quantity in the hot sauce according to your preferred spice level.
Nutrition
- Serving Size: 1 mini slider
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg



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