Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Crispy Nashville Hot Chicken Sliders Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 22 reviews
  • Author: Hannah
  • 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

Scale

Chicken Marinade / Dredge

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

Flour Coating / Breading

  • 1 cup all-purpose flour (130g)
  • 2 tbsp cornstarch
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper

Deep Frying

  • 2 inches vegetable oil (for frying)

Nashville Hot Sauce

  • 2-3 tbsp cayenne pepper (adjust to spice preference)
  • 1 tbsp paprika
  • 1 ½ tbsp brown sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp 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 tsp sugar
  • 1 tsp vinegar
  • ¼ tsp salt
  • ¼ tsp 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Rest Between Fries: Allow the chicken to rest for 10-15 minutes after the first fry to enhance crispiness during the second fry.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://stewhaven.com/spicy-crispy-nashville-hot-chicken-sliders-recipe/