Nashville Hot Chicken Sliders with Honey Butter Drip Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the oil is at the right temperature before frying. If the oil is too cool, the coating absorbs oil and becomes soggy; if too hot, the outside burns before the inside cooks.

Use a thermometer and adjust the heat as needed. After frying, let the chicken drain briefly on a wire rack before glazing – this keeps the coating crisp.

The glaze is meant to be spicy, but you can adjust the cayenne to your heat preference. Start with 1 1/2 tablespoons if you're sensitive, or add an extra pinch for more fire.

The honey and brown sugar balance the heat with sweetness, so don't skip them. If the glaze seems too thick, add a teaspoon of honey or a splash of hot frying oil to loosen it.

Variations

• Extra Hot: Increase the cayenne pepper to 3 tablespoons and add 1 teaspoon of crushed red pepper flakes to the glaze for a fiery kick. Serve with extra pickles to cool down.
• Sweet Heat: Add 1 tablespoon of maple syrup along with the honey in the glaze, and sprinkle a pinch of cinnamon into the flour coating for a warm, sweet-spicy flavor.
• Buttermilk Ranch Slaw: Swap the dill ranch for a homemade buttermilk ranch: mix 1/4 cup buttermilk, 2 tablespoons mayonnaise, 1 teaspoon dried dill, and a pinch of garlic powder.
• Grilled Version: For a lighter take, grill the chicken pieces over medium-high heat for 4-5 minutes per side, then brush with the glaze during the last minute of cooking.

Storage and make-ahead

Fridge

Store leftover glazed chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350°F (175°C) oven for 5-7 minutes.

Freezer

Freeze cooked, unglazed chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat glazed chicken in a 350°F (175°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes the coating soggy.

Store leftover glazed chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. The buns should be stored separately to avoid sogginess.

When ready to reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. The slaw can be served cold. Reheat the buns briefly in the toaster or oven.

The buttermilk brine can be prepared up to a day ahead, and the chicken can soak in it overnight for extra flavor. The dill slaw can be made up to 8 hours in advance and kept chilled.

The dry coating mixture can be measured and stored in an airtight container at room temperature for up to a week. The glaze can be mixed ahead, but the hot oil should be added just before using to keep it fluid.

Serving ideas

Serve these sliders hot, straight from the skillet. The contrast of crispy, spicy chicken with cool, creamy slaw and tangy pickles is best enjoyed immediately. Arrange them on a platter with extra pickles on the side and plenty of napkins – the glaze is deliciously messy. They're perfect for game day, backyard gatherings, or a fun weeknight dinner.

For a complete meal, pair the sliders with sweet potato fries, coleslaw, or a simple green salad. The heat of the chicken pairs well with cold beer or a creamy buttermilk ranch dip. If you like extra heat, serve with additional hot sauce or a sprinkle of cayenne on top. These sliders are meant to be eaten with hands, so don't be shy.

Frequently asked questions

Recipe card

Nashville Hot Chicken Sliders with Honey Butter Drip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 2 tbsp hot sauce
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 cups vegetable oil, for frying
• 1/3 cup hot frying oil (from the skillet)
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 2 tbsp honey
• 1 cup shredded cabbage
• 1/4 cup dill ranch dressing
• 4 mini brioche buns, split and toasted
• 1/2 cup crinkle-cut pickles

Instructions

1. In a medium bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a small bowl, toss the shredded cabbage with the dill ranch dressing until well coated. Set aside in the refrigerator.
3. In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, and kosher salt.
4. In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.
5. Remove the chicken from the buttermilk brine, letting any excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off any excess.
6. Carefully add the coated chicken pieces to the hot oil in a single layer. Fry for about 4 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
7. In a medium bowl, whisk together 1/3 cup of the hot frying oil, cayenne pepper, brown sugar, garlic powder, and honey until the sugar dissolves.
8. Immediately after frying, transfer the chicken pieces to the bowl with the glaze and toss well to coat every piece evenly.
9. Place a few glazed chicken pieces on the bottom half of each toasted brioche bun. Top with a spoonful of dill slaw and a few crinkle-cut pickles. Cover with the top bun.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

48 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.