If you’ve ever craved that fiery, crispy chicken that Nashville is famous for but want it in a fun, bite-sized form, you’re in for a treat. This Spicy Nashville Hot Chicken Sliders Recipe brings smoky heat, crunch, and creamy goodness all in one perfect slider. Trust me, once you make these, they’ll be an instant favorite around your table.

The image shows a close-up of a fried chicken sandwich placed on a wooden board with a white marbled texture underneath. The sandwich has three main layers: a soft, golden brown top bun with a slight shine, a thick layer of crispy, dark orange fried chicken with a crunchy texture, and a layer of light coleslaw made of shredded white and light green cabbage mixed with thin orange carrot strips sitting beneath the chicken. The bottom bun is soft and white, matching the top bun in texture but lighter in color. In the blurred background, multiple similar sandwiches are visible, arranged closely together. A small piece of green pickle and coleslaw are scattered on the white marbled surface near the board. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Nashville Hot Chicken Sliders Recipe
Top Tip
How to Serve Spicy Nashville Hot Chicken Sliders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Nashville Hot Chicken Sliders Recipe

Why You'll Love This Recipe

I absolutely adore these sliders because they capture all the bold flavors of Nashville hot chicken but in a conveniently small package that’s perfect for sharing or meal-prepping. The combination of crunchy twice-fried tenders with creamy coleslaw and tangy pickles is simply unbeatable.

Ultimate Crunch: The double-fry technique seals in juiciness while giving you that crave-worthy crispy crust.
Balanced Heat: The spicy cayenne and smoky paprika mix with brown sugar to create a mouthwatering Nashville hot sauce that’s fiery but not overwhelming.
Fresh Layers: Creamy homemade coleslaw and tangy pickles add crunch and cool down the heat, making every bite perfectly balanced.
Easy to Assemble: Once the chicken is ready, putting these sliders together is a breeze—even on a busy weeknight.

Ingredients & Why They Work

Before you dive in, make sure you have fresh chicken tenders and good-quality buttermilk for the marinade—that tang really helps tenderize and flavor the chicken. And don’t skip on the cayenne pepper for that authentic Nashville kick. The rest are pantry staples you probably already have at home.

Flat lay of fresh raw chicken tenders with smooth skin, two whole clean white eggs, a small white bowl of buttermilk, a small white bowl filled with white all-purpose flour, a smaller white bowl of fine cornstarch, a few bright red cayenne peppers arranged near a small pile of paprika powder, a mound of dark brown raw brown sugar crystals, a small white bowl of ground black pepper, a small white bowl of fine salt, a small white bowl of garlic powder, a small white bowl of golden vegetable oil, a simple white ceramic bowl with a mix of shredded green and purple cabbage, a small white bowl of creamy mayonnaise, a few thin slices of bright green pickles, and a stack of soft mini slider buns with golden tops, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken tenders: Tender pieces that cook quickly and fit perfectly inside slider buns.
Egg whites: Help the marinade cling to the chicken for maximum flavor absorption and coating.
Buttermilk: Its acidity tenderizes the chicken and adds subtle tanginess.
Salt and pepper: Simple seasonings essential for basic flavor in marinade and coating.
All-purpose flour: Creates the crispy base of the breading.
Cornstarch: Adds extra crunch and crispiness to the coating.
Baking powder: Lightens up the crust for an airy, crunchy texture.
Vegetable oil: Neutral oil ideal for deep frying at high temperatures.
Cayenne pepper: The star of the Nashville hot sauce that delivers signature heat.
Paprika: Provides smokiness and complexity to the sauce.
Brown sugar: Balances the heat with a touch of sweetness.
Garlic powder: Enhances the flavor depth of the hot sauce.
Shredded cabbage: Mix of purple and green adds crunch and color to the coleslaw.
Mayonnaise: Binds the coleslaw and slider sauce for creaminess.
Sugar and vinegar: Give the coleslaw its classic tangy-sweet bite.
Ketchup: Combines with mayo for a simple, zesty slider sauce.
Mini slider buns: Soft and slightly sweet to hold all the elements together perfectly.
Pickles: Thinly sliced for crunch and a tangy contrast to the spicy chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about these Spicy Nashville Hot Chicken Sliders Recipe is how easily you can customize them to suit your taste buds or dietary needs. Whether you crave extra heat or want a twist on the toppings, feel free to make this recipe truly your own!

Variation: For an even spicier kick, I love adding a dash of smoked ghost pepper powder to the Nashville hot sauce. It adds depth and an unforgettable smoky heat that’ll have everyone coming back for more.
Variation: If you’re looking to lighten things up, swap the mayo in the coleslaw and slider sauce for Greek yogurt. It gives a nice tangy creaminess without the extra fat.
Variation: Trying to keep it gluten-free? Use a gluten-free flour blend for coating the chicken, and check your hot sauce ingredients to make sure they’re compliant.
Variation: During summer BBQs, I sometimes add fresh sliced jalapeños or banana peppers along with the pickles to give a pleasing contrast of fresh and fiery.

Step-by-Step: How I Make Spicy Nashville Hot Chicken Sliders Recipe

A close-up of a sandwich held by a woman's hand shows a soft golden brown bun on top and bottom. Inside, there is a thick piece of crispy fried chicken that is golden and crunchy in texture. On the chicken, there is a layer of light green and pale orange shredded cabbage or coleslaw. Both the top and bottom buns have a spread of creamy, pale orange sauce. In the blurred background, two more sandwiches sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic – Tenderizing Your Chicken

Start by prepping your chicken tenders—remove any tendons or excess fat. If you’re going mini, cut each tender into halves so they fit perfectly inside those slider buns. Whisk together the buttermilk, egg whites, salt, and pepper until smooth, then submerge your chicken pieces fully. Cover and refrigerate for at least 2 hours, up to overnight. This marinating step is key for juicy, flavorful chicken that practically melts in your mouth.

Step 2: Prep the Supporting Cast — Coleslaw, Sauce & Pickles

While your chicken is soaking up all those flavors, whip up the coleslaw by mixing shredded cabbage with mayo, sugar, vinegar, salt, and pepper. In a separate bowl, combine mayo, ketchup, and a pinch of salt and pepper for the creamy slider sauce. Thinly slice your pickles and have everything ready so assembly will be a breeze later on.

Step 3: Double-Dip Delight – Coating Your Chicken

Next, combine the flour, cornstarch, baking powder, salt, and pepper in a shallow dish. One piece at a time, shake excess marinade off the chicken, then coat each piece thoroughly in the flour mix. Dip the coated chicken back into the marinade briefly, shake off excess, then coat again in the flour mix for that ultra-crispy double layer. Place your coated tenders on a wire rack and let them rest for about 20 minutes — this rest lets the coating set and prevents it from falling off during frying.

Step 4: Get That Oil Hot — Time to Fry!

Heat 2 inches of vegetable oil in your skillet or wok over medium-high heat until it reaches a steady 350°F. Carefully add about a third to half of your chicken pieces and fry them for 5-6 minutes, flipping halfway for even browning. This first fry cooks the chicken through but keeps the crust light. Remove and drain on a wire rack while frying the rest.

Step 5: Resting Time — Patience Pays Off

Let the chicken rest for 10-15 minutes after the first fry. This extra step helps the crust set perfectly and primes the chicken for the second fry that seals in all that crispy goodness.

Step 6: The Golden Finish — Second Fry

Reheat your oil again to 350°F and fry the chicken tenders for a quick 2-3 minutes. This second fry gives you that deep, golden crunch everyone loves about Nashville Hot Chicken. Drain again on a wire rack and get ready for the magic sauce.

Step 7: Stir Up the Signature Nashville Hot Sauce

Mix cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder in a bowl. Carefully ladle ½ cup of the hot frying oil over the spices and whisk until smooth and fiery. This spicy sauce is what really makes these sliders unforgettable.

Step 8: Coat Each Tender in That Fiery Sauce

As you take each piece of fried chicken out of the oil, use tongs to quickly dunk it into the Nashville hot sauce, coating every inch with that bold flavor. Place them back on the wire rack with a baking sheet below to catch any drips.

Step 9: Assemble and Serve — Slider Perfection!

Warm your slider buns, spread a generous layer of the creamy slider sauce on the bottom halves, add pickles, place the hot, spicy chicken tenders on top, then pile on coleslaw before topping with the bun. Serve immediately for the crispiest, most flavorful bites that everyone will rave about!

Top Tip

Getting that perfect crispy, spicy kick in your Spicy Nashville Hot Chicken Sliders Recipe can feel like a bit of a dance, but these tips make all the difference to take your sliders to the next level.

Double Frying Magic: I found that frying the chicken twice really locks in the juiciness while giving you that irresistible crispy crust. Don’t skip the 10-15 minute rest after the first fry—it helps the crust set beautifully.
Marinate for Flavor: Marinating the chicken for at least 2 hours (or overnight if you can) in buttermilk and egg whites tenderizes the meat and makes the coating stick better. It’s worth the wait!
Coat and Rest: After the second dredge in the flour mixture, letting the chicken rest on a wire rack for 20 minutes before frying ensures the batter sticks well and fries up nice and crispy.
Hot Oil Matters: Keeping your oil temperature steady at 350°F is key. Use a thermometer to maintain the heat and avoid greasy or undercooked chicken—a mistake I learned the hard way.

How to Serve Spicy Nashville Hot Chicken Sliders Recipe

A woman's hand holds a piece of raw chicken coated in white flour, showing a rough, powdery texture. Below the hand is a white bowl filled with white flour. To the right, a clear glass bowl contains raw chicken pieces soaking in a pale, milky liquid with small black pepper specks floating on top. At the top left, a metal wire rack holds two pieces of coated chicken over a white marbled surface. The whole scene is lit with soft natural light, highlighting the textures of flour, chicken, and liquid photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding a few thoughtful garnishes can really elevate these spicy sliders. Try extra sliced pickles for tang and crunch, a sprinkle of fresh chopped parsley for color, or a drizzle of creamy ranch dressing on the side to balance the heat. For those who like it extra spicy, a dash of cayenne powder on top never hurts!

Side Dishes

These sliders crave classic Southern sides. Consider pairing them with crispy seasoned fries or sweet potato fries, creamy macaroni and cheese, or a fresh green salad with a light vinaigrette to cut through the richness. For a crowd-pleaser, some baked beans or corn on the cob are perfect complements too.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—and that might be optimistic—store them in an airtight container in the refrigerator. They’ll stay good for up to 2 days. Keeping the components separate, like the chicken sliders assembled without sauce or coleslaw, helps maintain crispness and freshness.

Freezing

You can freeze the coated but un-fried chicken tenders for later. Just arrange them on a baking sheet to freeze individually, then transfer to a freezer bag or container. When you’re ready, fry them straight from frozen—just increase the cooking time slightly to ensure they cook through.

Reheating

To keep that unbeatable crunch when reheating, use an air fryer set to 300 degrees Fahrenheit. Heat the chicken until crispy and warm, usually about 5-7 minutes. Avoid microwaving directly as it can make the coating soggy.

Frequently Asked Questions:

Can I make the Spicy Nashville Hot Chicken Sliders Recipe less spicy?

Absolutely! Reduce the amount of cayenne pepper in the Nashville hot sauce to suit your heat preference. Starting with 1 tablespoon instead of 2-3 can tone it down while still delivering flavor.

What if I don’t have buttermilk for the marinade?

No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes before using.

Can I use chicken breasts instead of tenders?

Yes, but chicken tenders are preferred because they’re naturally tender and cook evenly. If using breasts, slice them into tender-sized strips for best results.

Is it okay to fry all the chicken at once?

It’s best to fry in batches to avoid overcrowding the oil. Overcrowding lowers the oil temperature, leading to greasy, less crispy chicken.

Final Thoughts

This Spicy Nashville Hot Chicken Sliders Recipe is one of those dishes that’s as fun to make as it is to eat. The blend of heat, crunch, and creamy coolness delivers an incredible bite every time. Whether you’re serving them at a casual get-together or craving that Southern comfort any day of the week, these sliders never disappoint. So grab your skillet, get that oil hot, and dive into these bold and satisfying sliders—you won’t regret it!