Nashville Hot Chicken Sliders with Cool Slaw

Crispy buttermilk-brined chicken gets brushed with a fiery Nashville-style oil, then tucked into soft slider buns with crunchy pickles and cool, creamy slaw. These bold handheld sandwiches are ready for game day or an easy weeknight dinner.

Prep: 25 min · Cook: 20 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 1.5 cups buttermilk
• 1.5 cups all-purpose flour
• 2.25 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon brown sugar
• 0.75 cup hot frying oil
• 0.5 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 3 cups shredded cabbage and carrot slaw mix
• 6 buns slider buns
• 18 chips dill pickle chips

Cooking instructions

1. Place the chicken thighs between sheets of plastic wrap and gently pound them to an even 1/2-inch thickness. Cut each thigh into pieces that fit the slider buns. (about 5 min)
2. Whisk 1 teaspoon of the salt, the black pepper, garlic powder, and buttermilk in a shallow bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours. (about 30 min) — Refrigerate
3. Stir the flour with the remaining 1 1/4 teaspoons salt in a shallow dish. Lift the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour. Rest the coated chicken for 5 minutes so the coating adheres. (about 5 min)
4. For the slaw, whisk the mayonnaise and vinegar in a bowl. Add the slaw mix and toss until evenly coated. Refrigerate until serving. (about 5 min) — Refrigerate
5. Pour the frying oil into a large, heavy skillet to a depth of about 1/4 inch and heat over medium-high heat to 350°F. Fry the chicken in batches without crowding, turning once, until deeply golden and the thickest part reaches 165°F, about 4 to 5 minutes per side. Transfer to a rack. (about 10 min) — 350°F
6. Carefully whisk the cayenne, paprika, brown sugar, and 2 tablespoons of the hot frying oil in a heatproof bowl. Brush the spicy oil over both sides of each fried chicken piece. (about 3 min)
7. Split the slider buns. Fill each with a piece of hot chicken, pickles, and cool slaw. Serve immediately. (about 2 min)