Nashville Hot Chicken Sliders – Tennessee | Chicken Tenders, Spicy Butter, Pickles, Brioche Buns

I’m sharing my easy recipe for Nashville Hot Chicken Sliders, a Tennessee classic born in the 1930s from a spicy prank that highlights bold flavors. I start with tender chicken thighs marinated in buttermilk and hot sauce, then coat them in a mix of flour, paprika, and cayenne for that signature kick. After frying to crispy perfection, I brush on spicy butter and layer with pickles on soft brioche buns. If you’re curious, the full details on ingredients, steps, and tips are just ahead.

History

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Nashville Hot Chicken originated in the 1930s in Nashville, Tennessee, as a fiery twist on traditional Southern fried chicken, reportedly created by Thornton Prince’s girlfriend as a spicy prank that backfired into a beloved dish, reflecting African-American culinary ingenuity and bold flavors in Southern cuisine.

Regional variations, such as those in Memphis or Atlanta, often adjust the heat level or add local spices, highlighting the dish’s adaptability and its role in showcasing Southern hospitality and competition in food culture.

Traditionally, it’s served at casual gatherings, festivals like Nashville’s Hot Chicken Festival, or as street food, making it a staple for celebrations, game days, and everyday comfort meals, especially in slider form for portable, shareable portions.

Ingredients

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• First things first, grab 4 boneless, skinless chicken thighs – about 1 1/2 pounds of them, which is just right for soaking up all that fiery flavor without any pesky bones to deal with, because who wants to fuss with extras when you’re aiming for slider perfection?
• Don’t forget 1 cup of buttermilk, that creamy, tangy liquid that works its charm to make the chicken unbelievably tender – it’s like a secret handshake in Southern cooking, always reliable for turning ordinary into oh-so-good.
• Toss in 1 tablespoon of hot sauce, something punchy like Tabasco or Frank’s RedHot – ever wonder what gives Nashville chicken its kick? This little addition sneaks in just enough heat to wake up your taste buds, without overwhelming the whole show.
• You’ll need 1 cup of all-purpose flour, the everyday hero of coatings that crisps up nicely in the fryer – it’s plain but essential, kind of like that reliable friend who shows up and gets the job done every time.
• Add 1 tablespoon of paprika for that deep, smoky color and a hint of sweetness – imagine it as the spice that plays nice with the heat, balancing things out so your sliders don’t turn into a fire-breathing dragon, which, let’s face it, might be fun but not exactly dinner-friendly.
• Now, 1 tablespoon of cayenne pepper – adjustable for your heat tolerance, of course, because who am I to judge if you’re the type that likes to sweat through a meal? It’s the real firestarter here, adding that bold zing that makes Nashville chicken legendary.
• Sprinkle in 1 teaspoon of garlic powder, that aromatic buddy that brings a savory punch without the hassle of fresh cloves – it’s like a shortcut to flavor town, especially when you’re in a rush but still want that authentic vibe.
• Follow that with 1 teaspoon of onion powder, the understated flavor booster that adds a subtle depth, almost like it’s whispering “hey, don’t overlook me” in the mix of spices.
• Measure out 1 teaspoon of salt, the basic but essential player that enhances everything else – too little and it’s bland, too much and it’s salty chaos, so think of it as the spice world’s tightrope walker.
• And 1/2 teaspoon of black pepper, just a modest kick to round out the seasonings – it’s that final touch that says, “Alright, we’re ready to get frying,” without stealing the spotlight from the hotter stars.
• Set aside about 2 cups of vegetable oil for frying, the neutral base that gets everything golden and crispy – it’s the unsung hero that handles the heat, making sure your sliders come out with that irresistible crunch we all crave.
• Melt 4 tablespoons of unsalted butter, which you’ll mix into the spicy sauce later – butter’s like that smooth talker in the kitchen, adding richness that makes the heat feel almost comforting, if you can believe it.
• Stir in 2 tablespoons of brown sugar for a touch of sweetness to tame the spice – it’s my sneaky favorite for creating that perfect balance, because let’s be honest, even fiery dishes need a little sugar to play nice.
• Don’t skip 1 teaspoon of chili powder, which amps up the warmth and complexity – think of it as the spice that nods to regional twists, keeping things interesting without going overboard.
• Pick up about 8-10 slider buns, soft and sturdy enough to hold all that spicy goodness – they’re the humble base that turns chicken into a handheld delight, perfect for sharing or, you know, devouring solo.
• Top it off with sliced dill pickles, around 1/2 cup, for that tangy crunch that cuts through the heat – pickles are like the cool kid in the group, always revitalizing and a traditional must for that authentic Nashville vibe.
• Finally, if you’re feeling fancy, chop up about 2 tablespoons of fresh dill for garnish – it’s optional, sure, but it adds a fresh, herbaceous whisper that elevates the whole plate, making you wonder why you didn’t try it sooner.

Cooking Steps

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Let’s jump into the fun part of turning those simple ingredients into fiery, finger-licking sliders, shall we? First off, start by marinating your 4 boneless, skinless chicken thighs in a mixture of 1 cup buttermilk and 1 tablespoon hot sauce – this step is like giving the chicken a spa day, letting it soak up all that tangy goodness for at least 30 minutes, or up to a few hours if you’ve got the time and a fridge that’s not too crowded.

While that happens, whisk together the dry coating in a separate bowl: 1 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper – it’s that magical blend that turns ordinary chicken into something with real personality, you know?

Once your chicken has had its soak, it’s showtime for the frying. Heat up about 2 cups of vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches around 350°F – think of it as getting the stage ready for the main act, where the chicken gets crispy without turning into a greasy mess. Dredge each marinated chicken thigh in the flour mixture, shaking off any excess for that perfect, even coat, then carefully lower them into the hot oil one at a time. Fry for about 5-7 minutes per side, or until they’re golden brown and cooked through to an internal temperature of 165°F – oh, and if you’re like me, wondering if the oil’s hot enough, just drop in a bit of flour to see if it sizzles right away.

After frying, let the chicken rest on a wire rack for a minute or two, then brush on a spicy oil mix – you can whip this up quickly by combining some of that leftover frying oil with extra cayenne and paprika for that signature Nashville heat. Now, slice the chicken to fit your slider buns, add a fresh touch like the optional 2 tablespoons chopped fresh dill for garnish, and assemble those sliders with your favorite toppings. Who knew a little planning could lead to such a crowd-pleaser, right?

Tips and Variations

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If you’re tweaking this Nashville Hot Chicken Slider recipe, you might wonder how to dial down the heat without losing that fiery spirit – try cutting the cayenne pepper in half for a milder kick, or amp it up with an extra dash if you’re feeling bold and your taste buds can handle the challenge.

For a fun twist, swap out the buttermilk marinade for Greek yogurt if you’re aiming for a tangier vibe, or go gluten-free by using almond flour in the coating to keep things crispy yet accessible for everyone at the table, because let’s face it, not all heroes wear capes, but they do juggle dietary needs like pros.

And hey, if fresh dill feels too fancy, experiment with a sprinkle of chopped cilantro for a herby pop that adds a playful, unexpected layer to your sliders, turning a simple meal into your new go-to crowd favorite without much fuss.

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