Have you ever craved that perfect blend of spicy heat, crispy crunch, and juicy chicken all wrapped up in a bite-sized bun? Well, the Spicy Nashville Hot Chicken Sliders Recipe I’m sharing today hits all those notes and then some. It’s Southern comfort at its absolute best, right in your kitchen!

The image shows a sandwich with three main layers. The base is a soft, light brown bun. On the bottom bun, there is a layer of white and slightly creamy coleslaw that has thin strips of cabbage and carrot. Above the coleslaw, there is a thick layer of crispy fried chicken with a reddish-brown crunchy texture. The top layer is another soft, light brown bun placed gently on the chicken. In the background, there are more sandwiches similar in style, all arranged on a wooden board set on a white marbled surface. Small stray pieces of coleslaw and a green pickle slice are scattered 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 making these sliders when I want a seriously satisfying snack or meal that’s packed with flavor and texture. The double-fried chicken tenders coated in a fiery homemade Nashville hot sauce are just irresistible, and the creamy coleslaw adds the perfect cool contrast. Trust me, once you try these, sliders won’t be the same!

Authentic Flavor: Bringing the true Southern heat right into your kitchen with that signature Nashville spice blend.
Perfect Crunch: Double-frying the chicken ensures every bite has a crispy, crackly crust you’ll keep craving.
Balanced Toppings: Tangy coleslaw and pickles cut through the heat perfectly, making each slider a harmony of flavors.
Great for Gatherings: These sliders are ideal for parties, game days, or casual dinners where you want to impress without stress.

Ingredients & Why They Work

As you get ready to gather your ingredients, here’s a little tip: For best results, opt for fresh chicken tenders and real buttermilk if you can. The spices in the Nashville hot sauce are key, so having good quality cayenne and paprika makes a noticeable difference.

Flat lay of six raw chicken tenders with naturally textured skin, two whole uncracked brown eggs, a small white bowl of creamy buttermilk, a small white bowl of pure white all-purpose flour, a small white bowl of golden cornstarch, a small white bowl of reddish paprika powder mixed with bright orange cayenne pepper and brown sugar crystals, a small white bowl filled with golden hot vegetable oil, a simple white ceramic bowl of finely shredded green and purple cabbage, a small white bowl of smooth pale mayonnaise, a small white bowl of bright red ketchup, a few fresh green pickle slices, and six soft golden slider buns arranged symmetrically, all elements fresh and natural, 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 strips that cook quickly and stay juicy inside.
Egg Whites: Helps the marinade cling nicely and keeps the breading crispy.
Buttermilk: Adds tang and tenderizes the chicken for juicy bites.
Salt & Pepper: Basics to season and enhance every layer of flavor.
All Purpose Flour: Forms the foundation for that crispy chicken coating.
Cornstarch: Boosts crunchiness by creating a light, crisp crust.
Baking Powder: Gives the breading an extra lift and texture.
Vegetable Oil: For deep frying, ideally a neutral oil with a high smoke point.
Cayenne Pepper: The fiery soul of Nashville hot chicken’s signature kick.
Paprika: Adds smoky depth and vibrant color to the spicy sauce.
Brown Sugar: Balances the heat with a touch of sweetness.
Garlic Powder: A subtle savory note that rounds out the sauce.
Shredded Cabbage: Crisp and fresh, perfect for tangy coleslaw.
Mayonnaise: Creates creamy slaw and slider sauce for rich layers.
Sugar & Vinegar: Classic slaw ingredients for a sweet-and-tart punch.
Ketchup: Joins mayo to make a simple, flavorful slider sauce.
Mini Slider Buns: Soft and the perfect size for stacking all those yummy fillings.
Pickles: Add a crunchy, tangy zing that cuts through the spicy richness.

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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 things about this Spicy Nashville Hot Chicken Sliders Recipe is how easy it is to make it your own. Whether you want to dial down the heat, swap out toppings, or add a personal spin, these sliders are incredibly versatile.

Mild Version: If you’re not a fan of super spicy food, reduce the cayenne pepper to 1 tablespoon and add a little extra brown sugar. This still delivers plenty of flavor with a gentler heat – perfect for sharing with family or kids!
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free as well. I’ve found this works beautifully without compromising the crunch factor.
Extra Crunch: For an added crispy texture, try mixing some finely crushed cornflakes or panko crumbs into the flour coating. It adds an irresistible crunch that keeps everyone coming back for more.
Fresh Herb Kick: Stir chopped fresh herbs like thyme or rosemary into the coleslaw or slider sauce for a bright, fresh twist that complements the spicy chicken wonderfully.
Vegan Swap: While this recipe is designed for chicken, you can achieve a similar vibe with crispy fried cauliflower or tofu tenders, coated and sauced in the same way for a plant-based delight.

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

A close-up of a sandwich held by a woman's hand showing three layers: a golden brown soft bun on top, a layer of light green and orange coleslaw with thin cabbage and carrot strips, and a crispy golden fried patty with rough textured crust resting on a layer of light orange sauce above the bottom bun. The background has blurred similar sandwiches on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Juiciness

Start by prepping your chicken tenders—trim off any tendons or excess fat. If you’re using mini slider buns, cut each tender in half so the sliders are perfectly bite-sized. Whisk together the buttermilk, egg whites, salt, and pepper until smooth, then add the chicken, ensuring every piece is fully coated. Pop the bowl in the fridge and let the tenders soak for at least 2 hours; this soak is your secret weapon for tender, flavorful chicken.

Step 2: Mix and Prep Your Sauces and Slaw

While your chicken marinates, get your sides ready. Combine green and purple shredded cabbage with mayo, sugar, vinegar, salt, and pepper to create a creamy, tangy coleslaw. In another bowl, whisk together mayonnaise, ketchup, salt, and pepper for the slider sauce – this adds a luscious layer of flavor that balances the spice. Don’t forget to thinly slice your pickles for that irresistible crunch.

Step 3: Double-Dip and Dredge the Chicken for Ultimate Crunch

Time to coat the chicken! Mix together the flour, cornstarch, baking powder, salt, and pepper in a shallow dish. Take each tender from the marinade one piece at a time, shake off excess liquid, and dip into the flour mixture. For best results, dip it back into the marinade, then again into the flour—this double coating locks in moisture and builds a crunchy crust. Lay the coated tenders on a wire rack and let them rest about 20 minutes while you heat the oil; this rest helps the coating stick better during frying.

Step 4: First Fry – Cook the Chicken Through

Heat about 2 inches of vegetable oil to 350°F in a heavy skillet or wok. Carefully add one-third to one-half of your chicken tenders and fry for 5 to 6 minutes, turning halfway to ensure even cooking. The chicken will be cooked through but will still look pale at this stage. Drain on a wire rack and repeat with remaining pieces.

Step 5: Rest, Then Second Fry for Crispy Golden Perfection

Let your chicken rest for 10 to 15 minutes; this pause helps the coating firm up before the final fry. Reheat the oil to 350°F and fry the tenders again for just 2 to 3 minutes. This second fry locks in a deep golden color and delivers that signature irresistible crunch we all crave.

Step 6: Whip Up the Fiery Nashville Hot Sauce

While the chicken is finishing the second fry, mix cayenne pepper, paprika, brown sugar, salt, black pepper, and garlic powder in a bowl. Carefully pour ½ cup of hot frying oil from your skillet over the spices and whisk quickly to create the intense, flavorful Nashville hot sauce. The aroma alone will have you eager to assemble your sliders!

Step 7: Coat the Chicken in Fiery Goodness

As each tender comes out of the hot oil, immediately dunk it into the Nashville hot sauce using tongs, making sure every side is fully coated with the spicy, smoky, slightly sweet mixture. Place the sauced chicken back on the wire rack over a baking sheet to catch drips and keep everything crispy.

Step 8: Assemble Your Sliders and Dig In!

Warm your slider buns just before assembling to get that soft, fresh texture. Spread a generous layer of the slider sauce on the bottom half, add a few pickle slices, then top with a piece of Nashville hot chicken. Crown it all with a heaping spoonful of coleslaw and the bun top. Serve immediately while everything is still hot and enjoy that perfect bite of spicy, crunchy, and creamy deliciousness.

Top Tip

These Spicy Nashville Hot Chicken Sliders pack a punch in every bite, so a few insider tips go a long way to getting that perfect crispy, juicy, and spicy balance just right.

Double Fry for Maximum Crunch: From experience, the two-stage frying method is a game changer. The first fry cooks the chicken through, and the second at 350°F crisps the exterior beautifully without drying out the tender inside.
Don’t Skip the Rest Time After Coating: Letting the coated chicken rest for about 20 minutes before frying helps the breading stick better and creates that iconic crispy crust you want on your sliders.
Use Hot Oil for the Nashville Sauce: Taking hot oil straight from the fryer to mix into the cayenne and spices unlocks incredible flavor and helps the sauce coat the chicken perfectly.
Slice Tenders for Mini Sliders: If making the 12 mini sliders, cutting each tender in half not only fits the buns better but also creates more crispy edges per slider—my personal favorite part!

How to Serve Spicy Nashville Hot Chicken Sliders Recipe

A woman's hand holding a piece of raw chicken coated thickly with white flour above a white bowl filled with more white flour, next to a clear glass bowl containing raw chicken soaking in a pale creamy liquid with specks of black pepper. There are two more flour-coated raw chicken pieces resting on a gray metal wire rack with a white marbled texture surface beneath everything. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a fresh pop, consider topping your sliders with extra sliced pickles or a sprinkle of chopped green onions for mild sharpness. A pinch of flaky sea salt on the coleslaw just before serving can also brighten every bite. Some folks love an added drizzle of ranch or blue cheese dressing if you want to mellow the heat.

Side Dishes

Classic Southern sides pair beautifully—think crispy French fries, baked beans, or tangy sweet potato fries. A light cucumber salad or fresh watermelon cut into cubes can also provide a refreshing counterpoint to the spicy crunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover sliders refrigerated in an airtight container for up to 2 days to maintain freshness. For best texture, store the chicken separately from the buns and coleslaw if possible.

Freezing

You can freeze the breaded chicken tenders after coating but before frying. Lay them flat on a tray to freeze individually before transferring to a freezer-safe bag. They’ll keep up to 1 month. When you’re ready, fry them directly from frozen.

Reheating

The best way to reheat leftovers is in an air fryer at about 300°F until crispy again, usually around 5 to 7 minutes. This method restores the texture far better than a microwave or oven reheating.

Frequently Asked Questions:

How spicy are these Nashville hot chicken sliders?

These sliders are quite spicy thanks to the cayenne pepper in the Nashville hot sauce. You can adjust the cayenne from 2 to 3 tablespoons depending on your heat tolerance. The spice beautifully complements the crispy chicken without overwhelming the flavors.

Can I prepare the chicken ahead of time?

Definitely! The chicken can be marinated up to overnight to enhance flavor and tenderness. Also, you can coat and freeze the chicken before frying if you want to prepare in advance.

What if I don’t have buttermilk?

No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes, then use it in the marinade as directed.

How do I keep the chicken crispy after assembling the sliders?

For the crispiest experience, assemble the sliders right before serving. If you need to prep ahead, keep the chicken separate and warm them up just before putting together the sliders to avoid sogginess.

Final Thoughts

This Spicy Nashville Hot Chicken Sliders Recipe captures the heart of Southern comfort food with its fiery kick and irresistible crunch. Whether you’re feeding a crowd or enjoying a casual meal, these sliders are sure to impress with their perfect harmony of spicy chicken, tangy coleslaw, and soft buns. Enjoy every bite and don’t forget to share—good food tastes better with friends!