Start by placing your chicken thighs into a large bowl. Pour in a generous amount of buttermilk and add a splash of pickle juice and lots of hot sauce.
Season the mix with chipotle chili powder, paprika, and garlic powder. Make sure everything is combined, and marinate your chicken for as long as possible.
While the chicken marinates, prepare your Nashville hot seasoning. On a small plate, combine brown sugar with smoked paprika, garlic powder, chipotle chili powder, and cayenne pepper to taste.
For your dry batter, grab another bowl and combine two parts flour with one part cornstarch, I am also adding in one part EverCrisp. Season it with the same spice mix used in the marinade.
Once your chicken is ready, lift each piece from the buttermilk and let the excess drip off. Dredge it thoroughly in the dry batter.
Heat oil in a deep pot to 350°F. Carefully lower in each piece of chicken and let cook. While the chicken fries, get your Nashville hot oil ready — pour a ladle of hot frying oil directly over your prepared spice mixture.
After about 5 to 6 minutes, pull your chicken from the oil once it’s golden brown and crisp. While it’s still hot, sprinkle over a pinch of flaky salt.
Now, dunk each piece straight into your Nashville hot oil until it’s fully coated. To build the sliders, spread a layer of spicy mayo on a toasted roll. Add a few sweet pickle slices, then place your Nashville hot chicken right on top. Finish with a sprinkle of parsley and enjoy immediately.

NASHVILLE HOT SLIDERS

BIRRIA ARAYES