Introduction

These Nashville Hot Chicken Sliders pack a fiery punch in every bite, combining crispy fried chicken with a spicy, flavorful sauce. Perfect as a party appetizer or a fun meal, they balance heat with cool, creamy coleslaw and tangy pickles for an irresistible treat.

The image shows a sandwich slider with three layers on a wooden board. The bottom layer is a soft, pale golden slider bun, topped with a fresh green lettuce leaf. Above the lettuce is a thick, crispy fried chicken piece with a rich reddish-brown color, showing a crunchy texture. The top layer is a creamy white coleslaw with small bits of cabbage and possibly carrots, covered by a shiny, golden brown bun top. In the background, there are several similar sliders slightly out of focus, all placed on the wooden board, which sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 chicken tenders
2 egg whites
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice) (240g)
1 tsp salt
1 tsp pepper
1 cup all purpose flour (130g)
2 tbsp cornstarch
1/2 tsp baking powder
1 tsp salt
1 tsp pepper
2″ vegetable oil for frying (in a large skillet or wok)
2-3 tbsp cayenne pepper (adjust to preference)
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 frying)
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
1/4 cup mayo
1/4 cup ketchup
Pinch of salt
Pinch of pepper
12 mini slider buns or 6-8 full-sized buns
2-4 pickles, thinly sliced

Instructions

Step 1: Prep the chicken tenders by removing tendons and excess fat. If using mini slider buns, cut each tender in half to fit the buns.
Step 2: In a bowl, whisk together the buttermilk, egg whites, 1 tsp salt, and 1 tsp pepper. Add the chicken tenders and mix well to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: While the chicken marinates, prepare the coleslaw by mixing shredded cabbage, 1/3 cup mayo, 2 tsp sugar, 1 tsp vinegar, 1/4 tsp salt, and 1/4 tsp pepper in a bowl. In a separate bowl, combine 1/4 cup mayo, 1/4 cup ketchup, pinch of salt, and pinch of pepper to make the slider sauce. Thinly slice the pickles.
Step 4: For the coating, mix the flour, cornstarch, baking powder, 1 tsp salt, and 1 tsp pepper in a shallow dish.
Step 5: Remove each chicken piece from the marinade, shaking off excess liquid. Dip into the flour mixture, coating thoroughly on both sides. Return to the buttermilk marinade briefly, shake off excess, then coat again with the flour mix. Place coated pieces on a wire rack. Repeat for all tenders. Let rest about 20 minutes while heating the oil.
Step 6: Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry one-third to one-half of the chicken tenders for 5-6 minutes, turning halfway, until cooked through but still pale. Drain on a wire rack and repeat with remaining tenders.
Step 7: After the first fry, wait 10-15 minutes. Reheat oil to 350°F and fry the chicken again for 2-3 minutes to achieve a deep golden, crispy crust. Drain and keep warm.
Step 8: Prepare the Nashville hot sauce by combining cayenne pepper, paprika, brown sugar, 1 tsp salt, 1/2 tsp pepper, and garlic powder in a bowl. Carefully pour 1/2 cup of hot oil from the skillet over the spices and whisk to blend.
Step 9: Immediately dunk each fried chicken piece into the hot sauce using tongs, coating all sides. Place back on the wire rack to rest, with a baking sheet underneath to catch drips.
Step 10: Warm the slider buns. Spread a generous amount of slider sauce on the bottom buns, layer with sliced pickles, add the Nashville hot chicken, then top with coleslaw. Cover with the top bun and serve immediately.

Tips & Variations

For a milder heat, reduce the cayenne pepper or skip the second fry.
Make your own buttermilk by adding 1 tbsp vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
Use full-sized buns for heartier sandwiches or mini slider buns for bite-sized appetizers.
Add extra crunch with pickled jalapeños or sliced red onions.

Storage

Store leftover chicken and components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a hot oven (about 375°F/190°C) to maintain crispiness. Assemble sliders fresh to keep buns from becoming soggy.

How to Serve

The image shows several small sandwiches on a wooden board set on a white marbled surface. Each sandwich has three layers: a soft, golden-brown top bun, a crispy fried chicken piece with a crunchy reddish-brown texture in the middle, and a bottom bun that is lighter and slightly toasted. Between the chicken and the top bun, there is a layer of creamy white sauce dripping down and a small amount of shredded cabbage that has a pale green and purple color. Some sauce and cabbage pieces have spilled onto the wooden board, adding a messy, fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can slice chicken breasts into strips similar in size to tenders for even cooking. Adjust frying times as needed to ensure they cook through.

How spicy is Nashville hot chicken?

It’s known for its bold, fiery heat primarily from cayenne pepper. You can adjust the amount of cayenne to make the dish milder or hotter based on your preference.

The Best Nashville Hot Chicken Sliders Recipe

Print Recipe

★★★★★

4.6 from 193 reviews

These Nashville Hot Chicken Sliders feature tender chicken tenders double-battered and fried to crispy perfection, then coated in a spicy, flavorful Nashville hot sauce. Served on mini slider buns with creamy, tangy coleslaw and a special slider sauce, these sliders deliver the authentic fiery taste of Nashville in a fun, bite-sized party snack or meal option.

Author: Daniel
Prep Time: 15 minutes (plus at least 2 hours marinating time)
Cook Time: 20 minutes (including both frying sessions and assembly)
Total Time: 2 hours 35 minutes
Yield: 12 mini sliders or 6–8 full-sized sliders 1x
Category: Snack/Appetizer
Method: Frying
Cuisine: Southern American

Ingredients

Scale

For the Chicken Marinade

6–8 chicken tenders
2 egg whites
1 cup buttermilk (make your own with 1 cup milk + 1 tbsp vinegar or lemon juice) (240g)
1 tsp salt
1 tsp pepper

For the Coating/Breading

1 cup all-purpose flour (130g)
2 tbsp cornstarch
1/2 tsp baking powder
1 tsp salt
1 tsp pepper
Vegetable oil for frying (about 2″ deep in a large skillet or wok)

For the Nashville Hot Sauce

2–3 tbsp cayenne pepper (adjust per spice preference)
1 tbsp paprika
1 1/2 tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup hot vegetable oil (reserved from frying oil)

For the Coleslaw

1 1/2 cups shredded cabbage (mix of purple and green)
1/3 cup mayonnaise
2 tsp sugar
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper

For the Slider Sauce

1/4 cup mayonnaise
1/4 cup ketchup
Pinch of salt
Pinch of pepper

To Assemble

12 mini slider buns or 6–8 full sized buns
2–4 pickles, thinly sliced

Instructions

Marinate the Chicken: Remove tendons and fat from the chicken tenders. If using mini buns, slice each tender in half to fit. In a bowl, whisk together buttermilk, egg whites, salt, and pepper. Add chicken, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
Prepare Coleslaw and Slider Sauce: While chicken marinates, combine shredded cabbage, mayonnaise, sugar, vinegar, salt, and pepper in a bowl for the coleslaw. In a separate bowl, mix mayonnaise, ketchup, salt, and pepper to create the slider sauce. Thinly slice pickles and set aside.
Coat the Chicken: Mix flour, cornstarch, baking powder, salt, and pepper in a shallow bowl. Remove each chicken piece from marinade, shake off excess liquid, then dredge in the flour mixture, coating thoroughly. Dip back into the buttermilk mix, shake off excess, and coat again in flour mixture for a double coating. Place coated pieces on a wire rack. Rest for about 20 minutes before frying.
First Fry: Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry a portion of chicken tenders for 5-6 minutes, flipping halfway, until cooked through but still light golden. Remove and drain on wire rack. Repeat with remaining chicken.
Rest Between Fries: Allow the fried chicken to rest for 10-15 minutes to help develop crispness.
Second Fry: Reheat oil to 350°F. Fry chicken again for 2-3 minutes until deep golden brown and very crispy. Remove and place on wire rack.
Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully pour 1/2 cup hot frying oil into the spice mix and whisk vigorously to create a smooth, spicy sauce.
Coat Chicken in Hot Sauce: As chicken finishes the second fry, quickly dunk each piece into the hot sauce using tongs, thoroughly coating every side. Place back on wire rack set over a baking sheet to catch oil drippings.
Warm Buns and Assemble Sliders: Warm slider buns on the stovetop or microwave. Spread a generous amount of slider sauce on the bottom half of each bun, layer sliced pickles, add Nashville hot chicken, top with coleslaw, and cover with the top bun.
Serve: Serve the sliders immediately while hot to enjoy the perfect contrast of spicy chicken, creamy slaw, and soft buns.

Notes

For milder heat, reduce the cayenne pepper in the hot sauce.
Make sure the oil temperature is maintained at 350°F for best frying results.
Double breading ensures extra crispy chicken.
Resting chicken on a wire rack after frying keeps it crispy by allowing steam to escape.
This recipe can be doubled or halved depending on serving needs.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.

Keywords: Nashville hot chicken, chicken sliders, spicy chicken sandwich, southern fried chicken, slider recipe, party food