Crispy Nashville Chicken Sliders

Steps

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1. 1
   Trim the chicken thighs, removing excess fat and uneven edges, then cut each thigh in half to fit the slider buns.
   ▶ ≈0:24
2. 2
   Combine buttermilk, hot sauce, salt, and black pepper in a large bowl, stirring well. Add the chicken and ensure it is thoroughly coated. Cover and refrigerate for at least 1 hour, or preferably overnight.
   ▶ ≈0:37
3. 3
   Prepare the slaw: separate and shred the cabbage, grate the carrot. In another bowl, combine mayonnaise, Greek yogurt, apple cider vinegar, and sugar, stirring until smooth and creamy.
   ▶ ≈1:09
4. 4
   Slice the dill pickle in half lengthwise, then cut into thin strips.
   ▶ ≈2:28
5. 5
   Slice the slider buns and place on a lined baking tray. Just before serving, lightly toast them under the grill.
   ▶ ≈2:49
6. 6
   In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
   ▶ ≈3:16
7. 7
   Heat a large pan or pot over high heat, filling it halfway with neutral cooking oil. Heat the oil to 170°C (340°F).
   ▶ ≈3:41
8. 8
   Remove the chicken from the marinade, draining excess liquid. Coat thoroughly in the seasoned flour, dip back into the buttermilk, then coat again in the flour for a double layer. Remove excess flour and rest on a wire rack for 5–10 minutes to set the coating.
   ▶ ≈3:55
9. 9
   Fry the chicken in batches for 5–6 minutes, turning at least once for even browning on both sides. Check the thickest part reaches 75°C (165°F) with a thermometer.
   ▶ ≈4:20
10. 10
    Transfer the fried chicken to a clean wire rack to drain excess oil. Repeat with remaining batches, being careful not to overcrowd the pan.
    ▶ ≈4:45
11. 11
    Let the oil cool slightly, then strain 125 ml into a heat-proof bowl, removing any solids. Add cayenne pepper, smoked paprika, onion powder, garlic powder, brown sugar, salt, and chilli powder. Whisk until smooth and fiery red.
    ▶ ≈4:59
12. 12
    While the chicken is still warm, generously brush or spoon the Nashville hot oil over both sides, creating the signature color and smoky heat.
    ▶ ≈5:27
13. 13
    Just before serving, add the slaw dressing to the shredded cabbage and carrot, mixing thoroughly until everything is evenly coated. Adjust seasoning as needed.
    ▶ ≈2:08
14. 14
    Assemble the sliders: spread sauce on both the top and bottom buns. Place pickles on the bottom bun, then the Nashville chicken. Top with slaw and gently place the top bun.
    ▶ ≈5:52