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Crispy Nashville Hot Chicken Sliders

Nashville Hot Chicken Sliders - featured image
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These sliders feature super crispy chicken thighs marinated in buttermilk and coated with a spicy Nashville hot glaze, perfect for quick, flavorful handheld bites.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup melted unsalted butter
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon hot sauce (optional)
  • 12 slider buns
  • Pickles
  • Mayonnaise or ranch dressing (optional)

Instructions

  1. In a large bowl, whisk together buttermilk, garlic powder, onion powder, salt, and black pepper. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
  2. In another bowl, mix flour, paprika, cayenne pepper, salt, and black pepper to prepare the dredge.
  3. Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing gently to adhere. Dip back in buttermilk quickly and dredge again in flour. Let rest for 10 minutes.
  4. Pour 2 inches of vegetable oil into a skillet or deep fryer and heat to 350°F (175°C).
  5. Fry chicken pieces in batches for 6-8 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet to drain excess oil.
  6. In a small saucepan, combine melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, salt, and hot sauce. Warm gently, stirring until sugar dissolves and glaze is smooth.
  7. Brush or toss fried chicken pieces in the spicy glaze until evenly coated.
  8. Slice slider buns in half. Spread mayonnaise or ranch on bottom halves if desired. Place glazed chicken on each bun, top with pickles, and crown with bun tops.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Use a wire rack to drain fried chicken to maintain crispiness. Brush glaze while chicken is warm for best adhesion. Marinate chicken at least 2 hours or overnight for tenderness. Double dredge for extra crunch. Reheat leftovers in oven on wire rack to keep crust crispy.

Nutrition

Keywords: Nashville hot chicken, sliders, spicy chicken, crispy chicken, buttermilk chicken, game day recipe, easy dinner

Find it online: https://emmaoven.com/crispy-nashville-hot-chicken-sliders-recipe-easy-spicy-glaze-tutorial/