Nashville-Style Hot Chicken Sliders with Pickles and Honey-Butter Mayo

Steps

1. Step 1

   In a large bowl or zip-top bag, whisk the buttermilk, pickle brine, hot sauce and 1 1/2 tsp salt. Add the chicken pieces, turn to coat, cover and refrigerate at least 4 hours or overnight.

   4 hr, hands-off

   • 2 lb boneless skinless chicken thighs
   • 1 1/2 cups buttermilk
   • 2 tbsp dill pickle brine
   • 1 tbsp hot sauce
   • 1 1/2 tsp kosher salt
2. Step 2

   Heat the oven to 425°F. Set a wire rack on a rimmed baking sheet, or line the sheet with foil. Brush or rub the rack (or foil) with 2 tbsp of the vegetable oil so the coating doesn't stick.

   425°F

   • 2 tbsp vegetable oil
3. Step 3

   In a wide shallow dish, stir together the flour, panko, paprika, garlic powder, onion powder, 1 tsp salt and the black pepper. Drizzle in the remaining 4 tbsp vegetable oil and rub it through with your fingers until the mix looks like damp sand — this is what browns in the oven.

   • 1 1/2 cups all-purpose flour
   • 1 cup panko breadcrumbs
   • 2 tsp paprika
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 4 tbsp vegetable oil
4. Step 4

   Lift each piece of chicken from the marinade, letting the excess drip off but leaving it damp, then press it firmly into the breading on all sides. Set the pieces on the prepared rack with space between them. Discard the leftover marinade and breading.

   15 min

5. Step 5

   Bake until the coating is deep golden and the chicken reads 175°F at the thickest point, 25 to 30 minutes. No need to flip.

   28 min, hands-off · 425°F

6. Step 6

   While the chicken bakes, make the hot oil: in a small saucepan, warm 1/2 cup vegetable oil over medium heat until it shimmers, about 2 minutes. Take it off the heat and whisk in the cayenne, brown sugar, paprika, garlic powder and 1/2 tsp salt. It will foam and smell sharp; set aside.

   5 min

   • 1/2 cup vegetable oil
   • 2 tbsp cayenne pepper
   • 2 tbsp dark brown sugar
   • 1 tsp paprika
   • 1/2 tsp garlic powder
   • 1/2 tsp kosher salt
7. Step 7

   Make the mayo: whisk the mayonnaise, 3 tbsp melted butter, honey and cider vinegar until smooth, then season with salt to taste.

   • 1/2 cup mayonnaise
   • 3 tbsp unsalted butter
   • 2 tbsp honey
   • 1 tsp apple cider vinegar
   • salt
8. Step 8

   Split the slider rolls, brush the cut sides with the remaining 2 tbsp melted butter, and toast them cut side up on a second sheet in the oven for 4 to 5 minutes, until just golden.

   5 min · 425°F

   • 12 soft slider rolls (one 12-roll sheet)
   • 2 tbsp unsalted butter
9. Step 9

   Whisk the hot oil again and brush it generously over the hot chicken, turning each piece so it soaks in. Let the chicken sit 5 minutes.

   5 min

10. Step 10

    Spread honey-butter mayo on both cut sides of the rolls. Set a piece of chicken on each bottom, top with pickle chips, close the sliders and return the tray to the turned-off oven for 2 minutes to warm through. Cut apart and serve right away.

    10 min

    • 1 1/2 cups dill pickle chips

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026