Description
These Nashville Hot Chicken Sliders with Dill Pickle Aioli are a spicy, flavorful twist on classic sliders. Crispy fried chicken thighs marinated in buttermilk and coated in a spicy flour blend are topped with tangy dill pickle slices and a creamy dill pickle aioli, all sandwiched in soft slider buns. Perfect for game day, parties, or a fun dinner, these sliders bring a bold Nashville-style heat in a convenient slider size.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Slider Assembly
- Slider buns
- Dill pickle slices
Dill Pickle Aioli
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
Instructions
- Marinate the chicken: Place the chicken thighs in a bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours to tenderize and infuse flavor.
- Prepare the flour mixture: In a separate bowl, combine the all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly to distribute the spices evenly.
- Coat the chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, ensuring a thorough and even coating.
- Fry the chicken: Heat oil in a deep pan or deep fryer to 350°F (175°C). Carefully fry the coated chicken thighs until golden brown and cooked through, about 6-8 minutes depending on thickness. Remove and drain on paper towels.
- Make the dill pickle aioli: In a small bowl, stir together the mayonnaise and dill pickle juice until smooth and well combined.
- Assemble the sliders: Place a piece of fried chicken on each slider bun, top with dill pickle slices, and spread a generous amount of dill pickle aioli on the bun. Serve immediately.
Notes
- For extra heat, increase the cayenne pepper or add hot sauce to the marinade.
- Ensure the oil temperature stays consistent for even frying and crispy coating.
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used if desired.
- Make the dill pickle aioli ahead and refrigerate to let flavors meld.
- Adjust salt in the flour mixture and aioli based on your taste and dill pickle juice saltiness.
- Prep Time: 10 minutes (plus 2 hours marinating)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Nashville hot chicken, sliders, spicy chicken, dill pickle aioli, fried chicken, party food, appetizer
