Nashville Hot Chicken Sliders Dill Pickle (Print)

Crispy spicy fried chicken on soft buns with tangy dill pickle aioli and crunchy pickles for the ultimate Southern-inspired bite.

# Components:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - Salt and black pepper, to taste

→ Breading & Spice Mix

04 - 1 cup all-purpose flour (use gluten-free flour for GF option)
05 - 2 tablespoons cayenne pepper
06 - 1 tablespoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - Salt and black pepper, to taste

→ Frying

10 - Vegetable oil, for frying

→ Dill Pickle Aioli

11 - 1/2 cup mayonnaise
12 - 2 tablespoons dill pickle juice

→ Assembly

13 - 8 slider buns (use gluten-free buns for GF option)
14 - Dill pickle slices

# Directions:

01 - Place chicken thighs in a bowl, season lightly with salt and pepper, and cover with buttermilk. Cover and refrigerate for at least 2 hours or overnight for more tenderness.
02 - In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Dredge each thigh thoroughly in the flour-spice mix, pressing firmly to adhere the coating.
04 - Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F.
05 - Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a wire rack or paper towels to drain.
06 - In a small bowl, combine mayonnaise and dill pickle juice until smooth and well incorporated.
07 - Lightly toast slider buns if desired for added texture.
08 - Place a piece of fried chicken on each bun bottom, top with dill pickle slices, spoon over dill pickle aioli, and finish with the bun top. Serve hot.

# Expert Advice:

01 -
  • The dill pickle aioli cuts through the heat like a cool breeze on a summer day
  • Buttermilk makes the chicken impossibly tender, almost melting in your mouth
  • Slider size means you can sample the heat without committing to a whole piece
02 -
  • Oil temperature drops dramatically when adding cold chicken, so let it recover between batches
  • Patting chicken slightly dry before dredging helps the coating adhere better during frying
  • Letting fried chicken rest on a wire rack keeps it crisp instead of getting soggy on paper towels
03 -
  • Cast iron retains heat better than other pans for consistent frying temperature
  • A instant-read thermometer takes the guesswork out of knowing when chicken is done
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