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