Nashville Hot Chicken Biscuit Sliders
Nashville Hot Chicken Biscuit Sliders
Course: AppetizersCuisine: AmericanDifficulty: Medium12
servings30
minutes20
minutes50
minutesThese Nashville Hot Chicken Biscuit Sliders deliver the perfect combination of crispy, juicy fried chicken, buttery homemade biscuits, and sweet heat in every bite. Brushed with a bold Nashville hot sauce and finished with honey butter, crunchy pickles, and optional jalapeños, they’re an unforgettable appetizer for game days, parties, brunches, or any gathering. Easy to make and packed with Southern-inspired flavor, these sliders are guaranteed to disappear fast.
Ingredients
- For the Chicken
2 large boneless, skinless chicken breasts, cut into 12 slider-sized pieces
2 cups buttermilk
1 tbsp hot sauce
2 cups all-purpose flour
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper
Vegetable oil, for frying
- Nashville Hot Sauce
½ cup frying oil (reserved from frying the chicken)
3 tbsp cayenne pepper
2 tbsp brown sugar
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
½ tsp black pepper
1 tsp hot sauce (optional)
- Honey Butter
½ cup unsalted butter, softened
3 tbsp honey
Pinch of salt
- Sliders
12 mini buttermilk biscuits (homemade or baked from refrigerated dough)
12 dill pickle chips
¼ cup sliced pickled jalapeños (optional)
Hot honey, for drizzling (optional)
Directions
- Whisk together the buttermilk and hot sauce in a bowl. Add the chicken and refrigerate for at least 2 hours, or overnight for the best flavor.
- Bake the biscuits according to the package directions or your favorite recipe. Keep warm.
- Mix the flour, salt, pepper, garlic powder, paprika, and cayenne in a shallow bowl.
- Remove each piece of chicken from the marinade, letting the excess drip off, then coat thoroughly in the seasoned flour.
- Heat 2 inches of oil in a heavy pot to 350°F. Fry the chicken in batches for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack.
- Carefully whisk together the reserved hot frying oil, cayenne, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and hot sauce. Brush the hot chicken generously with the sauce.
- Mix the softened butter, honey, and salt until smooth.
- Spread honey butter on both halves of each biscuit. Add one piece of Nashville hot chicken, a pickle chip, and a few pickled jalapeños if desired. Finish with a drizzle of hot honey and serve immediately.
Notes
- For extra-crispy chicken, dredge the chicken a second time after letting it rest in the flour mixture for 10 minutes before frying.
- If serving a crowd, keep the fried chicken warm on a wire rack in a 200°F oven while you finish the remaining batches.
