Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or breasts if preferred)
- 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon lemon juice, let sit 5 min)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 2 cups)
- 4 tablespoons unsalted butter
- 2 tablespoons hot sauce (I love a classic Louisiana-style, but use what you like)
- 8 slider buns (soft, small sandwich buns)
- Pickle slices, for topping
- Optional: coleslaw for extra crunch and creaminess
Instructions
- Start by slicing your chicken thighs into slider-sized pieces—roughly 3 inches each works well. My kids love helping with this step, although I usually keep the knife work to myself!
- In a large bowl, pour the buttermilk over the chicken pieces. Cover and refrigerate for at least 30 minutes, or up to 2 hours if you have the time. This tenderizes the chicken and adds flavor, just like my dad’s slow-cooked lentils needed time to soak up all the goodness.
- While the chicken marinates, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a shallow dish. This spicy flour mix is the magic dust that gives your chicken that signature Nashville crunch.
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer if you have one—getting the temperature right is key to crispy, not greasy, chicken.
- Remove chicken from buttermilk, shaking off excess, then dredge each piece thoroughly in the seasoned flour mixture. For extra crunch, dip back into the buttermilk quickly and then again in the flour.
- Carefully place the chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes, turning once or twice, until golden brown and cooked through (internal temperature of 165°F).
- While the chicken fries, melt butter in a small saucepan over low heat. Stir in the hot sauce until combined, creating that fiery Nashville glaze.
- Once the chicken is done, transfer to a wire rack or paper towels to drain excess oil. Then, brush each piece generously with the hot sauce butter mixture. This is where the flavor really comes alive—don’t be shy!
- Toast your slider buns lightly on a skillet or grill. This adds a nice crunch and keeps them from getting soggy.
- Assemble sliders by placing the hot chicken on the bun bottom, topping with pickles and optional coleslaw, then sandwiching with the top bun.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Labor Day Nashville Hot Chicken Sliders, recipe, cooking, food
