Description
Nashville hot chicken sliders dill pickle aioli is a spicy handheld sandwich that brings together crispy, seasoned chicken with cool dill pickle creaminess in bite-sized form. Your guests will appreciate the heat balanced perfectly by the tangy aioli on soft, buttery buns.
Ingredients
Scale
Proteins:
- 1 pound chicken thighs
Breading and Seasoning:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Assembly:
- 6 slider buns
- 1/2 cup dill pickle aioli
Instructions
- Place your 1 lb of chicken thighs in a bowl and cover them completely with 1 cup of buttermilk, then refrigerate for at least 2 hours so the meat becomes tender and absorbs all those flavors.
- Heat your oil to 350°F about 15 minutes before you’re ready to fry, giving it time to reach the right temperature throughout.
- In a shallow dish, combine 1 cup of all-purpose flour with 2 tbsp cayenne pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and salt to taste, mixing everything together evenly.
- Take each buttermilk-soaked chicken thigh and coat it thoroughly in your flour mixture, making sure every surface gets covered with the spiced blend.
- Carefully place your coated chicken into the 350°F oil and fry for 6 to 8 minutes until the outside turns golden brown and the meat cooks through completely.
- Remove the fried chicken from the oil using a slotted spoon and let it rest briefly on paper towels to drain excess oil.
- Spread 1/2 cup of dill pickle aioli across your 6 slider buns, dividing it evenly among them.
- Position one piece of fried chicken on each bun, then close them up and serve your sliders while they’re still hot.
Notes
- Marinating the chicken in buttermilk for at least 2 hours (or overnight if your schedule allows) keeps the meat tender and helps the seasoning stick better during frying.
- Use a meat thermometer to check that your chicken reaches 165°F internally, which takes the guesswork out of knowing when it’s truly cooked through.
- Pat your marinated chicken completely dry before dredging in the flour mixture, since excess moisture will make the coating soggy instead of crispy.
- If you’re avoiding dairy, substitute the buttermilk with equal parts Greek yogurt and lemon juice, which gives you the same tenderizing effect with a tangy flavor that works perfectly here.
- Prep Time: 2 hours
- Cook Time: 6-8 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg