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Nashville Hot Chicken Sliders with Cowboy Butter

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These Nashville Hot Chicken Cowboy Butter Sliders feature juicy, crispy fried chicken tossed in a fiery Nashville hot glaze, tucked into soft slider buns, and slathered with garlicky, herby cowboy butter. Perfect for parties, game day, or a comforting family meal, these sliders deliver bold Southern flavor and irresistible crunch.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (about 900g), cut into slider-sized pieces
  • 1 cup buttermilk
  • 2 tbsp hot sauce (such as Frank’s RedHot)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp salt (plus more to taste)
  • 1 tsp black pepper
  • 1 tbsp garlic powder (plus 1 tsp for glaze)
  • 1 tbsp smoked paprika (plus 1 tsp for glaze)
  • 1–2 tsp cayenne pepper (plus 1–2 tbsp for glaze, to taste)
  • Vegetable oil, for frying (enough to fill skillet 1 inch deep)
  • 1/2 cup (1 stick) butter, melted (for glaze)
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1/2 tsp salt (for glaze)
  • 1/2 cup (1 stick) butter, softened (for cowboy butter)
  • 3 cloves garlic, finely minced
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste (for cowboy butter)
  • 12 slider buns (Hawaiian rolls or brioche sliders)
  • About 24 dill pickle chips
  • Optional: shredded lettuce, extra hot sauce, honey drizzle

Instructions

  1. Pat chicken thighs dry and cut into slider-sized pieces (about 3 x 2 inches each).
  2. In a large bowl, whisk together buttermilk and hot sauce. Add chicken, toss to coat, cover, and chill for at least 30 minutes (up to 4 hours).
  3. In another bowl, mix flour, cornstarch, 2 tsp salt, 1 tsp pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1–2 tsp cayenne.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well. Place on a wire rack. For extra crunch, double-dip: dunk again in buttermilk, then back in flour.
  5. Heat about 1 inch of vegetable oil in a cast iron skillet to 350°F (175°C).
  6. Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack to drain.
  7. In a small saucepan, melt 1/2 cup butter. Whisk in 1–2 tbsp cayenne, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chili powder, and 1/2 tsp salt. Stir until smooth and fragrant. Brush or spoon the glaze over hot fried chicken.
  8. In a bowl, mash together 1/2 cup softened butter, minced garlic, lemon juice, parsley, chives, Dijon mustard, red pepper flakes (if using), and salt and pepper. Mix until creamy.
  9. Slice slider buns. Spread a generous layer of cowboy butter on the bottom half of each bun. Add a hot chicken piece, a couple of pickle chips, and any extras you like. Cap with the top bun.
  10. Optional: Arrange assembled sliders on a baking sheet, brush tops with more cowboy butter, and warm in a 300°F oven for 5 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and gluten-free buns. For dairy-free, use plant-based butter and almond or oat milk with lemon juice. Control the heat by adjusting cayenne in the glaze and breading. Double-dip chicken for extra crunch. Drain fried chicken on a rack for maximum crispiness. Cowboy butter can be made ahead and refrigerated.

Nutrition

Keywords: Nashville hot chicken, sliders, cowboy butter, party food, fried chicken sliders, spicy chicken, Southern comfort food, game day, easy chicken sliders, crowd-pleaser

Find it online: https://norasfoods.com/nashville-hot-chicken-sliders-recipe-easy-cowboy-butter-party-hit/