Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 12 Hawaiian or brioche slider buns
- 1 cup all-purpose flour
- 1 cup vegetable oil (for frying)
- 1/4 cup cayenne pepper
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 2 tablespoons brown sugar
Instructions
- Step 1: Prepare the Aioli and Chicken. In a small bowl, combine the mayonnaise, chopped dill pickles, and a pinch of salt; refrigerate until serving. Set up a breading station: beat 1 large egg in one bowl, and mix the flour with 1 teaspoon of salt and 1 teaspoon of black pepper in a second bowl. Dip each chicken piece first in the egg wash, then thoroughly dredge in the flour mixture.
- Step 2: Fry the Chicken. Heat 1 cup of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 4 to 6 minutes per batch, or until the chicken is cooked through and the coating is deep golden brown and crisp. Transfer the cooked chicken to a wire rack.
- Step 3: Create the Nashville Hot Oil. Scoop 1/4 cup of the hot frying oil into a separate, heat-safe bowl. Whisk in the cayenne pepper, brown sugar, 1 tablespoon of paprika, and 1/2 teaspoon of garlic powder until the mixture is smooth and forms a bright red, thin sauce.
- Step 4: Coat and Finish. Immediately toss the hot, fried chicken pieces into the Nashville hot oil mixture until they are evenly and fully coated. Be quick, as the coating absorbs the sauce rapidly.
- Step 5: Assemble the Sliders. Spread a generous amount of the Dill Pickle Aioli onto the bottom half of each slider bun. Place one piece of hot, coated chicken onto the aioli, and top with the opposing bun half. Serve immediately with extra dill pickles on the side if desired.
Notes
- For best results, store leftover chicken and aioli separately in airtight containers; the coated chicken is best eaten within 2 days, but the aioli will last up to 4 days.
- To restore the desired crunch to the coated chicken pieces, reheat them in a preheated oven or air fryer at 350°F (175°C) for 6–8 minutes, avoiding the microwave which will make them soggy.
- Because these sliders are rich and spicy, serve them alongside a crisp, vinegar-based coleslaw or a simple green salad dressed with a lemon vinaigrette to cut through the richness.
- If you prefer medium heat rather than intense spice, substitute half of the required cayenne pepper with smoked paprika, but ensure you always use the hot frying oil to properly dissolve the brown sugar in the sauce base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American