Delicious Nashville Hot Chicken Sliders topped with a creamy Dill Pickle Aioli.
Author:Lorenzo Bonucci
Prep Time:2 hours
Cook Time:15 minutes
Total Time:2 hours 15 minutes
Yield:Serves 6
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 cup all-purpose flour
1 cup vegetable oil (for frying)
12 slider buns
1 cup dill pickles, sliced
1/2 cup mayonnaise (for aioli)
2 tablespoons dill pickle juice (for aioli)
1 tablespoon fresh dill, chopped (for aioli)
1 teaspoon garlic, minced (for aioli)
Salt and pepper to taste (for aioli)
Instructions
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, and salt. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
In a shallow dish, place the flour. Remove the chicken from the marinade, allowing excess to drip off, and coat each piece in the flour, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully add the coated chicken thighs in batches, frying for about 5-7 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
For the dill pickle aioli, in a small bowl, whisk together mayonnaise, dill pickle juice, fresh dill, minced garlic, and season with salt and pepper to taste.
To assemble the sliders, spread a generous amount of dill pickle aioli on the bottom half of each slider bun. Place a piece of hot chicken on top, add a few dill pickle slices, and cover with the top half of the bun.
Serve immediately and enjoy your Nashville hot chicken sliders!
Notes
For extra heat, add more cayenne pepper to the chicken marinade or sprinkle some on top before serving.
Swap out the chicken thighs for chicken breasts for a leaner option, but be careful not to overcook them to keep them juicy.