Irresistible Nashville Hot Chicken Sliders with Dill Pickle Aioli

Delight in Nashville Hot Chicken Sliders with Dill Pickle Aioli, combining heat and flavor for a family-friendly dish.

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Prep Time 30

Cook Time 15

Marination Time 2

Total Time 2 45

Servings: 4 sliders

Course: Lunch

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken thighs or firm tofu for vegetarian option
1 cup Buttermilk or milk mixed with vinegar if not available
1 cup All-purpose flour or gluten-free flour blend for gluten-free option
1 tablespoon Cayenne pepper adjust based on spice tolerance
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt
1 teaspoon Pepper

For the Sliders

4 pieces Slider buns or whole wheat/gluten-free buns
1 cup Dill pickle slices a must-have topping

For the Dill Pickle Aioli

1/2 cup Mayonnaise for a smooth aioli
2 tablespoons Dill pickle juice

Equipment

Large bowl
whisk
Frying Pan
measuring spoons
tongs

Method

Preparation

Marinate the chicken thighs in buttermilk for at least 2 hours or overnight.
Whisk together the flour, cayenne, paprika, garlic powder, onion powder, salt, and pepper.
Coat chicken in the flour mixture, ensuring an even coating.
Heat oil in a frying pan to 350°F and fry the chicken for 5-7 minutes per side until golden brown.
Make the dill pickle aioli by mixing mayonnaise and dill pickle juice until smooth.
Assemble sliders with fried chicken, dill pickle slices, and aioli on buns.

Nutrition

Serving: 1sliderCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Serve sliders with coleslaw or iced tea for a complete meal.

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