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Nashville Hot Chicken Sliders

  

Ingredients

  • Chicken Brine
    • 4 cups of butter milk
    • 2 tablespoons of kosher salt
    • 1 tablespoon of black pepper
    • 1 tablespoon of paprika
    • 1/4 cup of hot sauce
  • Dredge:
    • 6 cups of flour
    • 2 tablespoons of kosher salt
    • 1 tablespoon of black pepper
    • 1 tablespoon of paprika
  • Sauce:
    • Fry oil
    • 1/4 cup of cayenne pepper (adjust according to your heat preference)
    • 1 tablespoon of chili powder
    • 1 tablespoon of granulated garlic
    • 1 tablespoon of paprika

Directions

  1. Combine ingredients for the brine and mix until even.  Place 6 boneless chicken thighs into the brine, cover with saran wrap and place in the fridge for up to 24 hours
  2. After 24 hours, remove chicken thighs from the brine and cut them in half (if you're not making sliders, don't cut them in half, leave them whole so they fit a regular sized bun)
  3. Combine ingredients for the dredge and mix until evenly combined. Taking one piece of chicken at a time, place in the dredge and pat the dredge all over the chicken until thoroughly coated and then shake the thigh to get any excess dredge off.  For extra crispy chicken, dip it back in the brine and return it to the dredge for a second coating.
  4. Fill a 12" cast iron skillet half way with cooking oil (we used beef tallow for an extra rich flavor profile but canola oil is fine) and heat to 325F
  5. Once preheated, place up to three full thighs in the fry oil.  Cook for 4-6 minutes a side.  Remove once you have reached an internal temp of 165F and place on a cooling rack
  6. Mix your sauce ingredients together.  Baste your fried chicken with the sauce, place on a brioche bun and top with pickles.  Enjoy!!!