Crispy, crunchy, hot chicken with a sweet pickle slaw to cool it down, all wrapped in a buttermilk biscuit!
This is a dream slider that my family went nuts over. The coleslaw is the perfect accompaniment for this hot buttermilk chicken and was really easy. I just decided a pickle itself wouldn’t do, so I made a simple slaw with cabbage, carrots, bread and butter pickles, some mayo, pickle juice, champagne vinegar, and seasonings. So yum! Now Nashville hot chicken has become very popular over the years and if you have not tried it, you need to!
Look at that color and crisp! Unlike other types of fried chicken, Nashville hot has a paste that is brushed on immediately after the chicken pulled from the fryer. The paste is made with lard or hot oil and cayenne pepper. The story of how this spicy treat was made it a interesting one. According to Wikipedia: The owner of Prince’s Hot Chicken Shack
said that before she took over it was owned by her great-uncle, Thornton Prince III. Jeffries says the development of hot chicken was an accident.
Her great-uncle Thornton was purportedly a womanizer, and after a particularly late night out his girlfriend at the time cooked him a fried chicken breakfast with extra pepper as revenge. Instead, Thornton decided he liked it so much that, by the mid-1930s, he and his brothers had created their own recipe and opened the BBQ Chicken Shack café.
Now you can find this incredible sandwich all over with so many variations. Here is mine!
Let’s get started!
Nashville Hot Chicken Sliders!
Ingredients
Slaw
- 1/4 head green cabage, shredded
- 1 carrot, peeled, shredded
- 10 slices of bread and butter pickles, thinly sliced
- 1/4 cup mayo
- 1 tbsp bread and butter pickle juice
- 1 tsp champagne vinegar can use white or apple vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried dill
Chicken
- 2 large chicken breasts, halved, and flattened evenly
- 1 1/2 cups flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup buttermilk
- 1 tbsp. hot sauce I use TRUFF hot sauce
- vegetable oil
- 1 1/2 tbsp. Nashville Hot Chicken seasoning I use tuckers pepper company
- 2 tsp brown sugar
Assembly
- buttermilk biscuits, store bought, frozen, or homemade
- mayo
- bread and butter pickles
Instructions
Coleslaw
- This one is real simple. Combine all the slaw ingredients in a bowl, mix well, cover and place in the refridgerator until ready to use.
Chicken
- After the breasts are halved, and flattened, season with 1/2 tbsp. of the Nashville hot seasoning, on both sides.
- In 2 shallow bowls we will be adding the flour in one with 1 1/2 tsp salt and 1/2 tsp pepper. Mix well.In the second bowl add 1 cup of buttermilk and 1 tbsp. of hot sauce. Mix well.
- Before we dredge the chicken, get a platter ready to put the chicken on and napkins. It gets messy!
- Pour 1 tbsp. of the buttermilk mix into the flour mix and stir with a fork. It will clump up a bit and make the crumbly pieces we want.
- To start, dip the chicken in the flour coat both sides, shake off, then to the butter milk, coat both sides, then back to the flour. Coat on both sides and shake excess. Continue with all the chicken.
- Place in the fridge and get the oil ready to fry. I use a dutch oven. Pour 3 inches or so of vegettable oil in the dutch oven and heat on medium until it reaches 350°
- Get a cooling rack ready with parchment paper underneath
- Once the oil is at temp, add 2 pieces of chicken (you do not want to over crowd)
- Cook for 8 minutes or so on each side. The chicken should be golden, crispy and 160° temp inside.
- Move to the cooling rack when at the correct temp. Carefully remove 1/2 cup of the hot oil from the pan and mix in 1 tbsp of the Nashville Hot seasoning and 2 tsp of brown sugar, Stir well, and brush immediatly onto the hot fried chicken. Get both sides. Let rest and fry the remainng chicken.
- Repeat the hot oil brushing.
- Chop the chicken into pieces small enough to fit the biscuit.
- On a biscuit, sprad with mayo. Add the chicken, top with slaw, and top biscuit. Assemble the remaining sliders.
- ENJOY!
