Nashville Hot Chicken Sliders Recipe

Ingredients

• 2 cups buttermilk
• 1 ½ teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 6 boneless skinless chicken thighs, cut in half
• 1 ½ cups flour
• ¼ cup cornstarch
• 1 ½ teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Canola oil, for deep frying
• 1 tablespoon brown sugar
• 1 tablespoon cayenne powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ½ cup mayonnaise
• 12 slider buns
• 24 pickle chips

Instructions

1. 1

   Prepare the marinade by mixing the buttermilk, salt, pepper, garlic powder, onion powder, and smoked paprika.

2. 2

   Add the chicken to the buttermilk mixture. Cover and refrigerate for a minimum of 4 hours.

3. 3

   Add the flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika together in a shallow bowl.

4. 4

   Dredge the chicken thighs in the flour mixture, coating evenly on all sides.

5. 5

   Pour enough canola oil into a large, heavy pot to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350 F.

6. 6

   Fry the chicken in batches for 5 to 7 minutes, turning occasionally, until the chicken is cooked through and golden brown on both sides.

7. 7

   Remove the chicken from the oil and drain it on a rack-lined baking sheet. Repeat the previous step with the remaining chicken.

8. 8

   Take ½ cup of the cooking oil and add the brown sugar, cayenne, garlic powder, onion powder, smoked paprika, and salt. Mix until well combined.

9. 9

   Brush the oil over the chicken.

10. 10

    Prepare the sliders by adding a tablespoon of mayonnaise to the bottom of the slider buns.

11. 11

    Top each bottom bun with a piece of chicken and 2 pickle chips, then finish with the top bun and serve.