Nashville Chicken Sliders – Crispy Spicy Fried Chicken Mini Burgers with Slaw and Pickles
If you love bold flavours and crispy fried chicken, these Nashville chicken sliders are about to become your new favourite. Juicy chicken is coated in a fiery Nashville-style seasoning, fried until golden and crunchy, then layered onto soft buttery buns with tangy slaw and crunchy pickles. Every bite hits the perfect balance of heat, crunch, freshness, and comfort.
Ingredients
Chicken
- 6 - Chicken Thighs, Boneless & Skinless, Cut In Half
- 1 Cup (250ml) - Buttermilk
- 1 Tbsp (20ml) - Hot Sauce
- 1 ½ Cups (200g) - Plain Flour
- ½ Cup (60g) - Cornflour (Cornstarch)
- 2 tsp (6g) - Smoked Paprika
- 2 tsp (6g) - Onion Powder
- 2 tsp (6g) - Garlic Powder
- 1 tsp (3g) - Cayenne Pepper
- 1 tsp (6g) - Salt
- ½ tsp (2g) - Cracked Black Pepper
Nashville Hot Oil
- ½ Cup (125ml) - Frying Oil From The Chicken
- 1 Tbsp (8g) - Cayenne Pepper
- 2 tsp (6g) - Smoked Paprika
- 1 tsp (3g) - Onion Powder
- 1 tsp (3g) - Garlic Powder
- 1 tsp (5g) - Brown Sugar
- ½ tsp (1.5g) - Chilli Powder (Optional)
Slaw
- 1 Cup (100g) - Green Cabbage
- 1 Cup (100g) - Red Cabbage
- 1 - Carrot, Grated
- 2 Tbsp (40g) - Mayonnaise
- 2 Tbsp (40g) - Greek Yogurt
- 1 Tbsp (20ml) - Apple Cider Vinegar
- ½ tsp (2g) - Sugar (Optional)
- Salt & Pepper To Taste
To Serve
- 12 - Soft Slider Buns
- Dill Pickle Slices
Instructions
- Whisk together the buttermilk and hot sauce in a large bowl, then add the chicken thighs, coat them well, cover, and refrigerate for 1 hour or overnight.
- In a separate bowl, mix the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper. Then, toss the mixture through the shredded cabbage and grated carrot before covering and refrigerating until serving.
- Combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a shallow dish to make the dredge.
- Remove the chicken from the marinade, let any excess drip off, then dredge it in the seasoned flour. Dip it back into the marinade and coat it again in the flour before resting on a wire rack for 10 minutes to set the coating.
- Heat neutral oil in a deep pan to 170°C (340°F). Fry the chicken in batches for 5–6 minutes, turning once. Remove the chicken once it is golden brown and the internal temperature reaches 75°C (165°F). Place it on a wire rack to drain.
- Ladle some of the hot frying oil into a heatproof bowl. Stir in the cayenne, smoked paprika, garlic powder, onion powder, brown sugar, and chilli powder (if using), and mix until smooth and deep red.
- Generously brush or spoon the hot oil mixture over each piece of fried chicken while still warm, so the coating soaks up the flavour.
- Lightly toast the slider buns, add a spoonful of slaw to the base, place a piece of Nashville hot chicken on top, and finish with dill pickle slices before serving immediately.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Store the sliders in an airtight container in the fridge for up to 4 days. Keep the slaw and pickles separate for the best texture. The fried chicken can be frozen for up to 3 months. Wrap tightly and store in a freezer-safe container. Do not freeze buns, slaw, or pickles.
Reheating Instructions
Reheat chicken in the oven at 180°C (350°F) for 10–12 minutes until hot and crispy. Reassemble sliders with fresh buns, slaw, and pickles before serving.
Watch How To Make The Recipe
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