Nashville Hot Chicken Silders
Nashville Hot Chicken Sliders: A Fiery Bite
Get ready for a flavor explosion! These Nashville hot chicken sliders pack a punch with their crispy exterior and fiery hot chicken filling. Perfect for game day or a casual dinner, these sliders are sure to impress.
Spicy and Satisfying:
With just the right amount of heat, these sliders offer a delicious balance of spice and flavor. Serve with cooling sides like coleslaw or potato salad to balance the heat.
Easy and Impressive:
Despite their bold flavor, these sliders are surprisingly simple to make. With minimal prep time, you can have a batch of these crowd-pleasing sliders ready to serve.
Ready to get Fired Up?
Scroll down to find the complete recipe for these Nashville hot chicken sliders. With their bold flavor and easy preparation, they’re a recipe that will have everyone asking for seconds.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 48 sliders 1x
- Category: Appetizer
Ingredients
- 2 lbs chicken tenders (about 16 tenders), cut into 1- 1 1/2 inch chunks
- pickle juice to brine
- 2–6 Tbsp cayenne powder, to your spice level
- 1 Tbsp dark brown sugar
- 1/2 tsp salt
- 2 tsp paprika
- 2 1/2 Tbsp chili powder
- 1 tsp garlic pwoder
- 1/2 tsp onion powder
- 1 cup buttermilk
- hot sauce to taste
- sprinkle of salt
- 2 cups all purpose flour
- 4 Tbsp cornstarch
- 1 Tbsp chili powder
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- vegetable oil for frying
- 1 box of Red Lobster’s Cheddar Bay Biscuit Mix (+ ingredients that it asks to make these)
- optional: pickle chips, American cheese
Comeback Sauce:
- 1 cup mayonnaise
- 1 Tbsp worcestershire sauce
- 3 Tbsp ketchup
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp honey, more to taste
- hot sauce to taste
Instructions
- BRINE THE CHICKEN: Let chicken tenders brine in pickle juice for an hour. You can also use a mix of pickle juice and buttermilk to brine.
- MAKE COMBEBACK SAUCE: Combine all ingredients to the sauce into a small bowl, whisk & then set aside in refrigerator.
- MAKE BISCUITS: Make the Red Lobster Cheddar Bay Biscuits according to package directions. (I used a cookie scoop to make them a bit smaller – slider size.)
- PREPARE SPICE MIXTURE: In a small bowl, mix together cayenne powder, dark brown sugar, salt, paprika, chili powder, garlic powder, and onion powder. Set this aside.
- PREPARE WET MIXTURE: Wish together buttermilk, hot sauce, and salt in another bowl. Set aside.
- PREPARE FLOUR MIXTURE: Whisk together flour, cornstarch, child powder, salt, garlic powder, and black pepper in a bowl. Set aside.
- DREDGE CHICKEN: Once chicken is done brining, pat dry to help the breading adhere better. Using one hand for dry and one hand for the wet, dip the chicken chunk in the flour and coat evenly all around, making sure to shake off any excess. Then dip in the buttermilk mixture, letting any excess drip off. Then dip back in the dry flour mixture and coat evenly. Set on a plate. Repeat with the rest of the chicken chunks. Let the breaded chunks rest for 15 minutes before frying.
- FRY THE CHICKEN: Heat oil to 350F. Drop the chicken chunks in and fry until they have a deep golden brown color on all sides. Once the chunks are done, remove from the oil and set on a paper towel.
- SPICE THE CHICKEN: Take out 1 1/2 of the frying oil and add it to the spice mixture. Mix together really well. Dip the chicken chunks one at a time and make sure it’s evenly coated and spiced well.
- Cut your biscuit in half and add some of your comeback sauce, then add a chicken chunk, a few pickle chips and the top half of your biscuit (that has more comeback sauce on it). Stick a toothpick in it to keep together. Repeat until you have them all assembled.
- Enjoy!
Keywords: Appetizer, Main Dish, Dinner, Slider, Chicken, Hot Chicken