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.
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.

- 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.
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

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

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:
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.
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.
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.
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!
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Spicy Nashville Hot Chicken Sliders Recipe
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 mini sliders
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Description
These Nashville Hot Chicken Sliders feature spicy, crispy fried chicken tenders marinated in buttermilk, coated with a seasoned flour mix, twice-fried for extra crunch, then dipped in a fiery Nashville hot sauce. Served on soft slider buns with creamy coleslaw, tangy pickles, and a zesty slider sauce, these sliders are perfect for a flavorful and satisfying meal.
Ingredients
Chicken Marinade / Dredge
- 6-8 chicken tenders
- 2 egg whites
- 1 cup buttermilk (240 g)
- 1 teaspoon salt
- 1 teaspoon pepper
Flour Coating / Breading
- 1 cup all purpose flour (130 g)
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
Deep Frying
- 2 inches vegetable oil for frying
Nashville Hot Sauce
- 2-3 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1½ tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup hot vegetable oil (from frying)
Coleslaw
- 1½ cups shredded cabbage (mix of purple and green)
- ⅓ cup mayo
- 2 teaspoon sugar
- 1 teaspoon vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Slider Sauce
- ¼ cup mayo
- ¼ cup ketchup
- Pinch of salt
- Pinch of pepper
Assembly
- 12 mini slider buns or 6-8 full sized buns
- 2-4 pickles, thinly sliced
Instructions
- Marinate the Chicken: Remove tendons and fat from chicken tenders. If using mini slider buns, cut each tender in half. In a bowl, whisk together buttermilk, egg whites, salt, and pepper. Add chicken tenders, ensuring they are fully coated, then cover and refrigerate for at least 2 hours or up to overnight.
- Prepare Coleslaw and Slider Sauce: Mix shredded cabbage, mayo, sugar, vinegar, salt, and pepper in a bowl for coleslaw. In a separate bowl, combine mayo, ketchup, salt, and pepper for the slider sauce. Thinly slice the pickles and set all aside.
- Coat the Chicken: In a shallow dish, mix flour, cornstarch, baking powder, salt, and pepper. Remove each chicken piece from the marinade, shake off excess liquid, then coat thoroughly in the flour mixture. Dip back into the marinade, shake off excess, and coat again with flour. Place coated chicken on a wire rack and let rest for 20 minutes.
- Heat Oil: In a large skillet or wok, heat 2 inches of vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit, hot enough for frying.
- First Fry: Fry about one-third to half of the chicken tenders at a time for 5-6 minutes, flipping halfway through. The chicken will cook through but remain light in color. Remove and drain on a wire rack. Repeat for remaining tenders.
- Rest Between Fries: Allow the chicken to rest for 10-15 minutes after the first fry to set the crust and prepare for the second fry.
- Second Fry: Reheat oil to 350 degrees Fahrenheit. Fry chicken tenders again for 2-3 minutes to achieve a crispy, deep golden crust. Remove and drain on a wire rack.
- Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully pour ½ cup of hot frying oil over the spices and whisk thoroughly to create the spicy sauce.
- Coat Chicken with Hot Sauce: As you remove fried chicken from the oil, use tongs to quickly dunk each piece in the Nashville hot sauce, coating all sides. Place back on the wire rack with a baking sheet underneath to catch drippings.
- Assemble the Sliders: Warm slider buns on stovetop or microwave. Spread slider sauce on the bottom half of each bun, then add sliced pickles. Place the Nashville hot chicken tenders on top, add a generous amount of coleslaw, then cover with the top bun half. Serve immediately while hot and enjoy!
Notes
- For best flavor and texture, eat Nashville hot chicken sliders fresh.
- You can halve the recipe for a smaller batch or freeze coated chicken before frying for later use.
- To reheat fried chicken, use an air fryer at 300 degrees Fahrenheit until crispy.
Nutrition
- Serving Size: 1 mini slider
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg


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