College loans. Commutes. Chicken sandwiches.
What’s similar about these 3 things? They’re all just a bit better when they’re smaller. Inexplicably, a chicken sandwich is somehow MORE satisfying when it’s in slider form, and we’re here to show you how to make our delicious Nashville Hot Chicken Sliders in our Iron Hill Brewery recipe series!
Yield: 12 sliders
- 4 chicken breasts (or 12-2 ounce pieces)
- 12 slider buns (martins dinner rolls work best)
- ~24 pickle slices
- 2 oz buttermilk
- ¼ tsp salt
- 1 cup hot vegetable oil
- 2 oz light brown sugar
- 1 oz cayenne pepper
- 1 Tbsp kosher salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 3 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- ½ tsp ground black pepper
Pound the chicken breasts so the entire breast is ½ inch thick. Then, cut each breast into 3 equal sized pieces. Combine buttermilk and salt, stirring until fully combined. Add in chicken and marinade for 12-24 hours.
Combine spice mixture in bowl, mixing until fully combined. Set aside.
In a large bowl, combine all purpose flour with seasonings, whisking together until evenly distributed.
Heat 2 inches of vegetable oil in a 6-qt. Saucepan until it reaches 350 degrees.
Working in batches, remove chicken from marinade, and dredge into flour mixture, tossing gently until fully covered. Add into hot oil, flipping once to ensure evenly cooked, about 3 minutes or until fully cooked to 165 degrees.
Once the last chicken is cooked, carefully ladle a cup the hot oil (should be around 300 degrees) from the pan into a bowl with spice mixture, stirring until fully combined. Brush each side of the chicken with the spicy oil mix. Place slider buns face down on buttered griddle or pan, toasting until golden. Smear mayonnaise on top and bottom of buns, add a couple pickle slices, topping with the fried chicken, and enjoy!