Instead of serving Nashville Hot Chicken over slices of white bread and pickles, I’ll simply turn it into sliders. Mayo is optional!
You’ll need to make sure you soak your chicken in a buttermilk and pickle juice bath for no less than 2 hours, optimal between 12-24 hours, and no more.
You’ll also need to make sure you’re deep frying, as opposed to flash frying. Need clarification?
Deep Frying: the oil is lower temp, 350°F to 375°F, allowing the oil to deep penetrate into the center of what you’re cooking without burning your breading or batter. Great for chicken!
Flash Frying: your oil reaches 400°F and above, searing the outside and preventing oil penetration. This is great for delicate foods that cook quickly such as shrimp, veggies, and mushrooms.
Ingredients: (Makes 4 Sliders)
- 1/2 lbs. Thin-Sliced Chicken Breast.
- 1 Cup Cultured Buttermilk.
- 1 Ounce Pickle Juice.
- 1 Cup All Purpose Flour.
- 4 Cups Vegetable Oil (does not reflect on Nutrition Facts).
- 2 Tablespoons Packed Brown Sugar.
- 2 Tablespoons Cayenne Pepper.
- 1 teaspoon Kosher Salt.
- 1 teaspoon Black Pepper.
- 1 teaspoon Garlic Powder.
- 1 teaspoon Crushed Red Pepper Flakes.
- 1/2 teaspoon Paprika.
- 4 Slider Buns.
- 12 Pickle Chips.
- 2 Ounces Mayonnaise (optional).
Nutrition Facts: (Per 1 Slider)
- Calories: 400
- Total Fat: 22g
- – Saturated: 3g
- – Trans: 0g
- – Poly: 11g
- Cholesterol: 45mg
- Sodium: 700mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugar: 5g
- Protein: 19g
- Vitamin D: 0%
- Calcium: 4%
- Iron: 5%
- Potassium: 77mg
- Vitamin A: 12%
- Vitamin C: 2%
Directions:
- Trim fat and cut each thin-sliced chicken breast into halves. Each half with be used for one slider.
- In a mixing bowl add chicken breast pieces. Pour in 1 Cup of cultured buttermilk and 1 ounce of pickle juice to every 1 lbs. of chicken breast used. If your chicken breast is less than 1 lbs. of meat, don’t worry about the conversion just stick with 1 Cup of cultured buttermilk and 1 ounce of pickle juice for your buttermilk soak. Seal it up and refrigerate overnight. Minimum soak time is 2 hours, but for optimal results soak for 24-28 hours.
- Make Nashville Hot Chicken Sauce. In a mixing bowl add 1/3 Cup Vegetable Oil (increase to 1/2 Cup if you want it thinner), 2 Tablespoons each of packed brown sugar and Cayenne pepper, and 1/2 teaspoon of each; kosher salt, black pepper, garlic powder, paprika, and crushed red pepper flakes. Whisk together until fully combined then refrigerate until you’re ready to cook.
- Once chicken has soaked in buttermilk add 1 Cup of all purpose flour and 1/2 teaspoon of each to a mixing bowl: kosher salt, black pepper, garlic powder, and Cayenne pepper. This will be our flour breading for the chicken.
- Dredge chicken in flour breading and make sure it is well coated. Use your knuckles to press flour breading into chicken, then lightly toss or fluff to coat.
- In a 12″-14″ skillet add enough vegetable oil to reach 2″-3″ of oil. Heat to 350°F to 375°F to deep fry. Once temperature is achieved gently lay chicken pieces into hot oil to fry for 8-10 minutes per side. Internal temperature of chicken should be a minimum of 165°F.
- Plate sliders. You may add a spread of mayonnaise to slider buns if desired as this will help neutralize the heat some, but this recipe is not as hot as some of the restaurants in Nashville, Tennessee so that’s entirely up to you. Plate with fried chicken, top with sauce, and three pickle chips per slider. Serve, and enjoy! Oh and don’t forget the napkins!
Music: http://bensound.com
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