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Nashville Hot Chicken Sliders with Dill Pickle Aioli

Crispy fried chicken sliders coated in a spicy cayenne glaze and topped with a cooling homemade dill pickle aioli.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 sliders
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs or breasts boneless, skinless, cut into slider size
  • 1 cup buttermilk
  • 1 tbsp hot sauce
Dredge
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 1 tsp garlic powder
Hot Paste
  • 0.5 cup hot frying oil reserved from pot
  • 3 tbsp cayenne pepper adjust for heat
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
Dill Pickle Aioli
  • 0.75 cup mayonnaise
  • 0.25 cup dill pickles finely chopped
  • 1 tbsp fresh dill chopped

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Wire rack
  • Whisk
  • Thermometer

Method
 

  1. Marinate chicken in buttermilk, hot sauce, salt, and pepper for at least 1 hour.
  2. Mix mayonnaise, chopped pickles, dill, garlic, and lemon juice to make the aioli. Chill.
  3. Heat oil in a heavy pot to 350°F (175°C).
  4. Dredge marinated chicken in seasoned flour mixture, pressing firmly.
  5. Fry chicken in batches for 4-6 minutes per side until golden and cooked through.
  6. Whisk 1/2 cup hot oil with cayenne, brown sugar, and spices to make the hot paste.
  7. Brush fried chicken generously with the hot paste.
  8. Serve chicken on toasted slider buns with plenty of dill pickle aioli.

Notes

Be sure to ventilate your kitchen when mixing the hot paste, as the hot oil and cayenne fumes can be strong.