Hot Chicken Sliders

Nashville hot chicken has been gaining immense popularity outside of Nashville. You can find a version of this local specialty throughout the South, seeping into the Midwest, in LA. There is even a restaurant in Melbourne, Australia serving Nashville hot chicken. There is a reason for that. It is delicious. Here is my version.


The list of ingredients for this recipe looks a little intense, I know. But, don’t run for the hills yet. The directions are very easy to follow, and the flavor of these sliders make it all worth it. You’re not bound to the kitchen all day. Preparing the marinate and coleslaw ahead of time and coming back to the actual cooking later helps.

Hot Chix Slider 1

Start with the marinade and chill for 4 to 8 hours.

For the Marinade:
4 chicken breasts, cut in half to make 8 pieces
1/2 cup sliced dill pickles
1/2 cup dill pickle juice
1/4 cup water
1 jalapeno pepper, stem removed
2 tablespoons kosher salt
1 teaspoons sugar

Marinate Directions:
1. Place the chicken in a gallon-size Ziploc bag. In a food processor or blender, combine the pickles, pickle juice, water, jalapeno pepper, salt and sugar, and mix on medium speed until smooth. Pour the marinade over the chicken and seal the bag. Chill for 4 to 8 hours.

Next, make the coleslaw and refrigerate until serving. Making the coleslaw early will allow the flavors to blend making for a tastier slaw.

For the Coleslaw:
1 package (14 ounces) coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1/8 teaspoon cayenne pepper

Coleslaw Directions:
2. Place coleslaw mix in a large bowl. In a small bowl, combine mayonnaise, sour cream, sugar, seasoned salt, ground mustard, and celery salt; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

After marinating for the desired time: Remove the chicken from the marinade and lay in a single layer on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.

Hot Chix Slider 2

Time to eat? Let’s finish the sliders!

For the Hot Chicken:
1 cups all-¬purpose flour
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon ground cayenne pepper
2 eggs, beaten
2 tablespoons Louisiana style hot sauce
1/2 cup dill pickle juice
1 cup ice water
Vegetable oil (for frying; about 4 cups)

Hot Chicken Directions:
3. In a medium bowl, stir together the flour and baking powder, paprika, and cayenne. Mix in eggs, hot sauce, and pickle sauce. Add ice water a little at a time until batter is the consistency of waffle mix.

4. Line a clean rimmed sheet tray with a clean wire rack and set aside. Fit a Dutch oven with a thermometer; pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 325°. Dredge chicken in 1/2 cup flour giving it a light dusting. Dip in batter shaking off excess batter. Working in batches, fry chicken, turning once, until coating is golden brown on both sides. Transfer the chicken to the wire rack and repeat with the remaining pieces. Keep chicken warm until ready to serve.

Hot Chix Slider 3

For the Spicy Oil:
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika

Hot Chix Slider 4

Spicy Oil Directions:
5. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.

Hot Chix Slider 5

Ring the dinner bell, it’s time to eat!

Hot Chix Slider feature

Plating Directions:
6. To serve, split 8 country biscuits in half, or any slider roll, lay the bottom bread slices on a large platter and top with coleslaw, one piece of fried chicken and a pickle slice. Serve with remaining coleslaw.

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