Crispy Nashville Chicken | The Best Sliders I’ve Ever Made

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. In a large bowl, whisk the buttermilk and hot sauce, add the chicken thighs and coat well. Cover and refrigerate for 1 hour or overnight.
2. In a bowl, mix the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt and pepper. Toss through the shredded cabbage and grated carrot, then cover and refrigerate until serving.
3. In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt and pepper to make the dredge.
4. Remove the chicken from the marinade and let excess drip off. Dredge in the seasoned flour, dip back into the marinade, then coat again in flour. Rest on a wire rack for 10 minutes.
5. Heat neutral oil in a deep pan to 170°C (340°F). Fry the chicken in batches for 5 to 6 minutes, turning once, until golden brown and the internal temperature reaches 75°C (165°F). Drain on a wire rack.
6. Ladle some hot frying oil into a heatproof bowl. Stir in the cayenne, smoked paprika, garlic powder, onion powder, brown sugar and chilli powder if using, until smooth and deep red.
7. Brush or spoon the hot oil mixture generously over each warm piece of chicken.
8. Lightly toast the slider buns, spread slaw on the base, top with a piece of chicken and finish with dill pickle slices. Serve immediately.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

CarrotBrown sugarYoghurtCabbageChicken thighGreek yoghurtButtermilkPickle