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!
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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Spicy Nashville Hot Chicken Sliders Recipe
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini sliders
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Halal
Description
These Nashville Hot Chicken Sliders feature spicy, crispy, and juicy fried chicken tenders served on soft slider buns with tangy coleslaw, sliced pickles, and a flavorful homemade sauce. Perfectly double-fried for extra crunch and coated in a fiery hot sauce, these sliders deliver authentic Southern heat in bite-sized form.
Ingredients
Chicken Marinade / Dredge
- 6-8 chicken tenders
- 2 egg whites
- 1 cup buttermilk (240 g) (or 1 cup milk + 1 tablespoon vinegar/lemon juice)
- 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
- 1 ½ tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup hot vegetable oil (from frying skillet)
Coleslaw
- 1 ½ cups shredded cabbage (mix of purple and green)
- ⅓ cup mayonnaise
- 2 teaspoon sugar
- 1 teaspoon vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Slider Sauce
- ¼ cup mayonnaise
- 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
- Prepare Marinade: Remove tendons and fat from chicken tenders. If using mini slider buns, cut tenders in half. In a bowl, whisk together buttermilk, egg whites, salt, and pepper. Add chicken tenders, coat well, cover, and refrigerate for at least 2 hours or up to overnight.
- Prep Other Ingredients: While chicken marinates, mix shredded cabbage, mayo, sugar, vinegar, salt, and pepper to make coleslaw. In a separate bowl, combine mayo, ketchup, salt, and pepper for slider sauce. Thinly slice pickles.
- Coat Chicken: Mix flour, cornstarch, baking powder, salt, and pepper in a shallow dish. Remove chicken from marinade one piece at a time, shaking off excess liquid. Dip in flour mixture, coat well, shake off excess, dip back in marinade, then coat again with flour mixture. Place coated tenders on a wire rack. Rest for about 20 minutes while heating oil.
- First Fry: Heat vegetable oil to 350F in a large skillet or wok. Fry one-third to half of chicken tenders for 5-6 minutes, turning halfway through. Chicken will be cooked but light in color. Drain and rest on wire rack. Repeat with remaining chicken.
- Second Fry: After waiting 10-15 minutes, reheat oil to 350F. Fry chicken again for 2-3 minutes until deep golden and crispy. Drain on wire rack.
- Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully remove ½ cup hot oil from skillet and whisk into the spice mixture to create the sauce.
- Coat Chicken with Sauce: As each piece finishes second fry, immediately dip into the hot Nashville sauce using tongs to coat evenly. Place back on wire rack over a baking sheet to catch drips.
- Assemble Sliders: Warm slider buns. Spread a generous amount of slider sauce on bottom bun half, add sliced pickles, then a piece of Nashville hot chicken. Top with coleslaw and cover with the bun top.
- Serve: Serve sliders hot and enjoy the perfect blend of spicy, crunchy chicken with creamy coleslaw and tangy pickles.
Notes
- These sliders are best eaten fresh to enjoy their crispy texture.
- You can halve the recipe for smaller batches.
- Chicken can be frozen after coating with flour but before frying for later use.
- To reheat cooked chicken, air fry at 300F until crispy again for best results.
Nutrition
- Serving Size: 1 mini slider
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg


Leave a Reply