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Nashville Hot Chicken Sliders with Dill Pickle Aioli

Savory Nashville Hot Chicken Sliders with Dill Pickle Aioli

Irresistible Nashville Hot Chicken Sliders with Dill Pickle Aioli, a crowd-pleaser perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 2 hours 50 minutes
Servings: 6 sliders
Course: Snacks
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Use for juiciness and flavor.
  • 1 cup Buttermilk Substitute with plant-based milk and vinegar for dairy-free.
  • 1 cup All-purpose flour For gluten-free, use a gluten-free flour blend.
  • 1 tablespoon Cayenne pepper Adjust quantity to personal taste.
  • 1 tablespoon Paprika Smoked paprika can be used for extra smokiness.
  • 1 teaspoon Garlic powder Use fresh garlic for a more pronounced flavor.
  • 1 teaspoon Onion powder Consider using fresh onions for added punch.
  • to taste Salt and pepper Always adjust based on preference.
For the Sliders
  • 6 Slider buns Whole grain or gluten-free buns are great alternatives.
  • 1 cup Dill pickles Try dill pickle chips for added texture.
For the Dill Pickle Aioli
  • 1 cup Mayonnaise Greek yogurt can be substituted for a healthier option.
  • 2 tablespoons Dill pickle juice Add extra for more pronounced pickle flavor.

Equipment

  • deep frying pan
  • Mixing Bowl
  • wire rack

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by placing chicken thighs in buttermilk, ensuring they are submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Prepare the coating by whisking together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
  3. Coat the marinated chicken thighs in the flour mixture, ensuring even coverage, then shake off excess flour.
  4. Heat vegetable oil in a deep frying pan over medium-high heat until shimmering, reaching around 350°F.
  5. Fry the coated chicken thighs for 5-7 minutes on each side until golden brown and crispy, ensuring an internal temperature of 165°F.
  6. Prepare the dill pickle aioli by mixing mayonnaise and dill pickle juice in a small bowl until smooth and creamy.
  7. Assemble the sliders by placing a piece of fried chicken on the bottom bun, adding dill pickle slices, and drizzling with dill pickle aioli. Cap with the top half of the bun.

Nutrition

Serving: 1sliderCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Ensure to marinate chicken for at least 2 hours for maximum tenderness and flavor. Adjust cayenne pepper to customize spice level.

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