Nashville Hot Chicken Sliders with Dill Pickle Aioli
Delicious sliders featuring spicy fried chicken with a zesty dill pickle aioli, perfect for gatherings or quick dinners.
Ingredients
For the Chicken
- 1 lb chicken thighs Skinless, boneless
- 1 cup buttermilk For marinating
- 1 cup all-purpose flour For coating the chicken
- 2 tablespoons cayenne pepper Adjust for desired spice level
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Sliders
For the Dill Pickle Aioli
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
Instructions
Marinating the Chicken
- Marinate the chicken thighs in buttermilk for at least two hours, preferably overnight.
Preparing the Coating
- In a bowl, whisk together the flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper.
Frying the Chicken
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Remove the marinated chicken from the buttermilk and allow excess liquid to drip off.
- Coat the chicken pieces in the seasoned flour mixture.
- Fry the chicken in batches for 6-8 minutes on each side until golden brown and cooked through (165°F or 75°C internal temperature).
Making the Dill Pickle Aioli
- In a bowl, mix together the mayonnaise and dill pickle juice until well combined.
Assembling the Sliders
- Place a piece of fried chicken on each slider bun, add dill pickle slices, and top with a dollop of dill pickle aioli.
Notes
Store leftovers in an airtight container for up to 2-3 days. Reheat in a preheated oven to avoid drying out. For freezing, separate chicken from buns.