Description
These Nashville Hot Chicken Sliders deliver bold spicy flavors, juicy fried chicken, creamy coleslaw, and tangy slider sauce sandwiched between soft slider buns. Perfect as an appetizer or main course, these sliders feature tender chicken tenders fried to crisp perfection, tossed in lip-tingling Nashville hot oil, and topped with contrasting cool pickles and crunchy slaw.
Ingredients
Units
Scale
Chicken Marinade / Dredge
- 6–8 chicken tenders
- 2 egg whites
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1 tsp salt
- 1 tsp pepper
Flour Coating / Breading
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp pepper
Deep Frying
- 2 inches of vegetable oil (for frying)
Nashville Hot Sauce
- 2–3 tbsp cayenne pepper (to taste)
- 1 tbsp paprika
- 1 1/2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 cup hot vegetable oil (from skillet / wok after frying)
Coleslaw
- 1 1/2 cups shredded cabbage (mix of purple and green)
- 1/3 cup mayo
- 2 tsp sugar
- 1 tsp vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Slider Sauce
- 1/4 cup mayo
- 1/4 cup ketchup
- Pinch of salt
- Pinch of pepper
Assembly
- 12 mini slider buns (or 6–8 full sized buns)
- 2–4 pickles, thinly sliced
Instructions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk, egg whites, salt, and pepper. Add the chicken tenders, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the meat.
- Prepare the Flour Breading: In a separate bowl, combine flour, cornstarch, baking powder, salt, and pepper. Mix thoroughly to distribute the leavening and seasoning evenly through the coating mixture.
- Bread the Chicken: One at a time, remove chicken tenders from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing gently to coat well. Place coated chicken on a tray while you finish all the pieces.
- Deep Fry the Chicken: Heat 2 inches of vegetable oil in a large skillet or wok to 350°F (175°C). Fry the breaded chicken tenders in batches for 4-5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer fried chicken to a wire rack or paper towel-lined plate to drain. Reserve 1/2 cup of the hot oil for the sauce.
- Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully pour in the reserved 1/2 cup hot oil, whisking constantly until the spices are well blended into a thick, spicy sauce.
- Toss Chicken in Sauce: Brush or gently toss the fried chicken tenders in the prepared Nashville hot sauce, coating evenly for maximum flavor.
- Prepare the Coleslaw: In a medium bowl, mix together shredded cabbage, mayonnaise, sugar, vinegar, salt, and pepper. Toss until all ingredients are combined, and the cabbage is well coated.
- Make Slider Sauce: In a small bowl, combine mayonnaise, ketchup, and a pinch of salt and pepper. Mix until smooth and set aside for assembly.
- Assemble the Sliders: Slice the slider buns. Spread a little slider sauce on the bottom half of each bun, place a sauced chicken tender on top, add a spoonful of coleslaw, and finish with sliced pickles before topping with the other bun half. Repeat for all sliders and serve immediately.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- Buns can be lightly toasted for added texture.
- Coleslaw can be prepared ahead and kept in the fridge.
- For an extra-crispy chicken, double coat with flour mixture.
- Use a thermometer to ensure oil stays at optimal frying temperature.
Nutrition
- Serving Size: 1 slider
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg
