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Hot Chicken Sliders with Dill Pickle Aioli

Spicy Hot Chicken Sliders with Dill Pickle Aioli Bliss

Enjoy these Hot Chicken Sliders with Dill Pickle Aioli, a spicy and creamy delight perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 sliders
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs Rich and flavorful
  • 1 cup buttermilk Tenderizes the chicken
  • 2 teaspoons cayenne pepper Adjust based on spice tolerance
  • 1 cup all-purpose flour Use gluten-free flour for a gluten-free option
  • 1 teaspoon paprika Opt for smoked paprika for extra flavor
  • 1 teaspoon garlic powder Fresh garlic can be used as well
  • 1 teaspoon onion powder Adds sweetness and depth
  • to taste salt Essential for seasoning
  • to taste black pepper Essential for seasoning
For the Sliders
  • 4 sliders slider buns Consider whole wheat or gluten-free
  • 1 cup dill pickle slices Homemade pickles elevate freshness
For the Dill Pickle Aioli
  • 1/2 cup mayonnaise Substitute with Greek yogurt for lighter option
  • 2 tablespoons dill pickle juice Adjust according to taste

Equipment

  • Deep frying pan
  • mixing bowls
  • whisk
  • Cooking thermometer

Method
 

Step by Step Instructions
  1. Begin by placing boneless, skinless chicken thighs in a large mixing bowl. Pour enough buttermilk over the chicken to cover it completely. Stir well and cover the bowl with plastic wrap, allowing the chicken to marinate in the fridge for at least 2 hours or preferably overnight for maximum tenderness and flavor.
  2. In a separate bowl, whisk together all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper until well combined.
  3. After marinating, take the chicken thighs out of the buttermilk, letting any excess drip off and dredge each piece in the seasoned flour mixture.
  4. Heat oil in a deep frying pan over medium-high heat, ensuring it reaches about 350°F. Carefully add the chicken thighs to the hot oil, frying for 5-7 minutes on each side until golden brown.
  5. While the chicken is frying, prepare the dill pickle aioli by combining mayonnaise and dill pickle juice in a small bowl until creamy.
  6. Once the chicken is fried, place each piece into slider buns, top with dill pickle slices, and drizzle or spread the dill pickle aioli before serving.

Nutrition

Serving: 1sliderCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the oven to retain crispiness.

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