Get ready for an explosion of flavor! These Nashville Hot Chicken Sliders are the ultimate blend of spicy, savory, and tangy, pairing perfectly seasoned, crispy fried chicken with buttery, flaky homemade biscuits. This is comfort food at its absolute finest, guaranteed to be the star of your next gathering or weekend dinner.
Each slider is a masterpiece of texture: a fluffy, flaky biscuit cradling a fiery, crispy piece of hot chicken, a creamy layer of pimento cheese, and the essential counterpoint of cool, crunchy dill pickles.
Recipe Details
- Flavor Profile: Intense heat from the cayenne pepper and spicy oil, balanced by the savory richness of the fried chicken, the tangy lift from the dill pickle brine, and the sweetness of the brown sugar.
- Texture: Layered textures featuring light and tender homemade biscuits, shatteringly crisp chicken coating, and gooey, melted pimento cheese.
- Time Commitment: This recipe requires significant prep time: 20+ minutes for freezing the butter and at least 1 hour (up to overnight) for marinating the chicken. Active cooking time is approximately 45–60 minutes.
- Difficulty Level: Intermediate. This recipe involves scratch-made biscuits (which require attention to temperature and folding technique) and careful temperature control for deep frying the chicken.
What You’ll Need
This recipe is broken down into three main components, each contributing a vital layer to the final slider: the flaky, tender biscuits made with cold butter; the hot chicken that is brined in milk and pickle juice before frying; and the spicy oil the signature Nashville Hot blend of cayenne, brown sugar, and hot frying oil. Finally, the pimento cheese and dill pickles bring creamy and tangy complexity to the finished assembly.
Ingredient Notes
- Cold, Unsalted Butter – This is the secret to flaky biscuits! Make sure the butter, especially if using a high-quality brand like Kerrygold, is frozen solid before grating it into the flour. Cold fat creates pockets that steam and puff during baking.
- Chicken Thighs – Using boneless, skinless chicken thighs is key for flavor and juiciness. They stay moist even after frying and hold up well to pounding and slicing.
- Dill Pickle Juice – The brining solution uses dill pickle juice along with milk. This tenderizes the chicken while infusing it with a wonderful, signature tanginess that cuts through the heat.
- Peanut or Vegetable Oil – These oils have high smoke points, making them ideal for frying the chicken to a perfect, crisp golden brown at 350 degrees.
- Cayenne Pepper – This is the main ingredient responsible for the heat in the Nashville Hot seasoning blend. Do not skimp if you want authentic spice!
Add-ins and Substitutions
These minor adjustments can personalize the recipe without changing the core cooking method:
- Spice Level: If you prefer slightly less heat, you can slightly reduce the amount of cayenne pepper in the final hot oil sauce.
- Cheese Swap: While pimento cheese provides the best texture and Southern flair, you could substitute it with a creamy blue cheese dressing or a thick layer of mayonnaise for a different flavor profile.
- Herb Twist: Add a pinch of dried thyme or rosemary to the flour mixture for the chicken coating to deepen the savory notes.
- Dairy: You can substitute the whole milk with buttermilk for an even tangier, more tender biscuit.
How to Make Nashville Hot Chicken Sliders with Dill Pickle
This recipe requires attention to detail, but the results flaky biscuits and fiery chicken are well worth the effort!
Making the Flaky Biscuits
Start by preparing your butter: freeze the butter for at least 20 minutes before starting. Preheat your oven to 425 degrees. In a large bowl, sift together the flour, baking powder, sugar, and salt. Use a box or cheese grater to grate the cold butter into the flour mixture, then stir everything lightly to combine. Add 1 cup of whole milk and stir with a fork until a rough dough ball forms.
Work on a generously floured surface, patting the dough into a rectangle about 1 inch thick. Fold the dough in half, then rotate it 90 degrees and fold it in half again (completing a horizontal and a vertical fold). Gently pat it down back into the original size, and repeat this double-fold process one more time. Finally, flatten the dough to about the size of a sheet of paper. Use a biscuit cutter or a floured drinking glass to cut the biscuits. Pro Tip: Crucially, do not twist the cutter when cutting, or your biscuits will not rise properly! Place the biscuits on a parchment-lined baking sheet, brush the tops with extra milk, and bake for approximately 12–13 minutes, or until golden brown.
Preparing and Frying the Chicken
Place the chicken thighs on a cutting board and pound them to a uniform 1/2-inch thickness. Cut them into slider-sized pieces (about 2 inches by 2 inches; you should get about 3 pieces per thigh). In a large bowl, combine the chicken with the pickle juice and 1 cup of milk. Marinate this mixture for at least 1 hour or, ideally, up to overnight in the refrigerator.
In a shallow dish, whisk together the remaining 1 cup of milk and the egg. In a gallon-size zip-top bag (or large bowl), combine the flour, powdered sugar, 1 tablespoon of chili powder, and salt and pepper to taste. Remove the chicken from the marinade, shaking off the excess, and coat it in the egg mixture. Then, transfer the wet chicken to the bag and shake well to ensure every piece is thoroughly coated in the seasoned flour.
Heat the peanut or vegetable oil in a large skillet to 350 degrees. Working in small batches to avoid crowding the pan, add the chicken pieces and cook until they are crispy and golden brown, about 4–5 minutes. Transfer the fried chicken to a wire rack set over a baking sheet.
Finishing with the Hot Sauce
In a small bowl, whisk together the cayenne pepper, brown sugar, garlic powder, and the remaining 1 tablespoon of chili powder. Now, and this step requires care, whisk in 1/2 cup of the hot frying oil into the spice mixture. Brush the fried chicken liberally with this spicy oil.
Assembly
Gently slice the biscuits in half. If they were made earlier, warm them briefly in the oven at 250 degrees. Spread the bottom half of the biscuit with a spoonful of pimento cheese, top with a piece of the hot fried chicken, a few slices of dill pickle, and the top half of the biscuit. Serve immediately with extra hot sauce for an added kick!
Recipe Tips
- The Secret to Flaky Biscuits: Always use very cold (or frozen and grated) butter. The small bits of cold butter melt in the oven, creating steam that pushes the layers of dough apart, resulting in that signature flaky texture.
- Dough Handling: Handle the biscuit dough as little as possible. Overworking the dough develops gluten, leading to tough, dense biscuits instead of light, tender ones.
- Maintain Oil Temperature: Use a thermometer to ensure your frying oil stays close to 350 degrees. If the oil is too cool, the chicken will be greasy; if it’s too hot, the coating will burn before the chicken is cooked through.
- Don’t Crowd the Pan: Fry the chicken in batches. Crowding the skillet lowers the oil temperature quickly, leading to soggy, less crispy chicken.
- Rack the Chicken: After frying, transfer the chicken to a wire rack, not paper towels. This allows air to circulate around the chicken, keeping the bottom side crisp while you prepare the hot oil.
FAQs
Q: Can I use chicken breast instead of thighs? A: Yes, you can. However, chicken thighs are recommended because their higher fat content makes them naturally more flavorful and less prone to drying out during frying. If using breast, ensure you pound it very thin.
Q: How spicy is this recipe? A: With 2 tablespoons of cayenne pepper in the hot oil, this recipe has a notable kick. You can easily adjust the heat by reducing the cayenne to 1 tablespoon or less to suit your preference.
Q: Can I freeze the biscuits? A: Yes, unbaked biscuits can be placed on a baking sheet and frozen solid. Once frozen, transfer them to a freezer bag and bake them straight from frozen, adding a few extra minutes to the bake time.
Q: Can I make the pimento cheese ahead of time? A: Absolutely. Pimento cheese is fantastic when made 1–2 days ahead of time, as the flavors meld and deepen while resting in the refrigerator.
Serving Suggestions
The richness and heat of these sliders are best complemented by cool, crisp, and slightly sweet sides.
- Classic Southern Sides: Creamy coleslaw or a tangy potato salad are perfect for cutting the heat.
- Sweet Counterpoints: Serve alongside fresh fruit salad or a sweet iced tea to refresh the palate between bites.
- Carbs: A side of sweet potato fries or a simple corn on the cob provides satisfying texture and flavor.
- Beverages: Pair with a cold glass of milk (the ultimate spice remedy!) or a light, crisp lemonade.
Make This Recipe in Advance
The Nashville Hot Chicken Sliders require a few steps that benefit greatly from advance preparation:
- Marinating the Chicken: The chicken can be soaked in the pickle juice and milk brine for up to 24 hours. This maximizes flavor and tenderness.
- Preparing the Biscuits: You can prepare the biscuit dough, cut the shapes, and freeze them a month ahead. Bake them directly from frozen on the day you plan to serve.
- Pimento Cheese: The pimento cheese spread can be prepared entirely up to 3 days in advance and stored in an airtight container in the refrigerator.
Nashville Hot Chicken Sliders with Pimento Cheese Biscuits
- Total Time: 1 hour 5 minutes
- Yield: 8-10 sliders 1x
Description
Experience the fiery flavor of Nashville right in your kitchen! These intermediate-level sliders feature juicy chicken thighs brined in pickle juice, double-coated for a shatteringly crisp crust, and drenched in a signature cayenne-spiced hot oil. Served inside buttery, flaky homemade biscuits with creamy pimento cheese and cool dill pickles, this is the ultimate spicy comfort food recipe, perfect for entertaining.
Ingredients
For the biscuits
- 2 cups AP flour, plus more for dusting
- 2 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 5 tablespoons cold, unsalted butter
- 1 cup whole milk + extra for brushing the tops
For the chicken
- 1 lb chicken thighs
- 2 cups dill pickle juice
- 2 cups milk, divided
- 1 large egg
- 1 cup AP flour
- 1 tbsp powdered sugar
- Salt and freshly ground black pepper
- 2 tbsp chili powder, divided
- 2 cups peanut or vegetable oil
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
For assembling the sliders
- Sliced dill pickles
- Pimento cheese
Instructions
Step 1: Make the Flaky Biscuits
Preheat your oven to 425 degrees. In a large bowl, sift together the 2 cups AP flour, baking powder, sugar, and salt. Use a box grater to grate the frozen cold butter into the flour mixture, then stir lightly. Add 1 cup of whole milk and stir with a fork until a rough dough ball forms. On a floured surface, pat the dough into a 1-inch thick rectangle. Perform two sets of double-folds (fold in half, rotate 90 degrees, fold in half again). Cut the biscuits without twisting the cutter. Place on a parchment-lined sheet, brush tops with milk, and bake for approximately 12–13 minutes until golden brown.
Step 2: Prepare the Chicken Marinade
Place the chicken thighs on a cutting board and pound them to a uniform 1/2-inch thickness. Cut them into slider-sized pieces (about 2 inches by 2 inches). In a large bowl, combine the chicken with the dill pickle juice and 1 cup of milk. Marinate this mixture for at least 1 hour or, ideally, up to overnight in the refrigerator.
Step 3: Dredge and Fry the Chicken
In a shallow dish, whisk together the remaining 1 cup of milk and the egg. In a zip-top bag, combine the 1 cup AP flour, powdered sugar, 1 tablespoon of chili powder, and salt and pepper to taste. Remove the chicken from the marinade, shaking off the excess. Coat it first in the egg mixture, then transfer the wet chicken to the bag and shake well to thoroughly coat it in the seasoned flour. Heat the peanut or vegetable oil in a large skillet to 350°F. Working in small batches, fry the chicken until crispy and golden brown, about 4–5 minutes. Transfer the fried chicken to a wire rack set over a baking sheet.
Step 4: Finish with the Hot Sauce
In a small bowl, whisk together the cayenne pepper, brown sugar, garlic powder, and the remaining 1 tablespoon of chili powder. Carefully whisk in 1/2 cup of the hot frying oil into the spice mixture until smooth. Liberally brush the fried chicken pieces with this spicy hot oil mixture.
Step 5: Assemble the Sliders
Gently slice the biscuits in half. Spread the bottom half of the biscuit with a generous spoonful of pimento cheese. Top with a piece of the hot fried chicken, a few slices of dill pickle, and the top half of the biscuit. Serve immediately with extra hot sauce for an added kick.
Notes
Optimal Dough Handling: To guarantee light, tender biscuits, handle the dough as minimally as possible after adding the milk and during the folding process. Overworking the dough will develop gluten and result in tough, dense biscuits.
Temperature Control for Frying: Always use a thermometer to maintain the frying oil temperature near 350°F (177°C). This prevents the chicken from becoming greasy (oil too cool) or burning the coating before the chicken is cooked through (oil too hot).
Make-Ahead Cheese: Pimento cheese is best when made 1 to 2 days in advance. Preparing it early allows the flavors (like the sharp cheddar and pimentos) to fully meld together while resting in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Appetizer
- Method: Frying, Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slider
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: nashville hot chicken, chicken sliders, homemade biscuits, pimento cheese, spicy fried chicken, southern recipe, buttermilk fried chicken
