Baked Nashville Hot Chicken Sliders

Dinner, Sandwiches, Summer

As you know, summer is usually a slow burn for me. It takes me a bit of time to welcome the unrelenting heat and mosquitos. I’m more of a winter person, you know this. But this summer I’m excited. I’m excited about outside BBQs and cubing up watermelon and maybe jumping in a pool.  Summer is weeks away but we all know that Memorial Day is the unofficial kicking off point for summer.

For this post, I teamed up with ALDI, where you should go for all your summer food needs. They have everything from fresh meats to BBQ and fresh organic produce for pies. It’s a one-stop shop for summer!

I’ve been wanting to make hot chicken, but in slider-form for a while now, so I figured what better time than now to unofficially kick off summer.

My favorite part about this recipe is that it doesn’t require a fryer or a big pot of oil. This is in the oven, baked, the whole time. I know we’re not fans of lots of oil so this one is pretty simple.

In lieu of a pot of oil, you simply brush a bit of oil on a baking sheet and place it in the oven. It gets really hot and makes the chicken crispy. It’s magical. Yes, there are bread crumbs involved, giving maximum crispiness.

Then it’s topped with a buttery spicy sauce that makes it “HOT”!!

I love these on brioche buns with bread and butter pickles on top. Serve them to all your friends!!

Baked Nashville Hot Chicken Sliders

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 12

Ingredients

    Chicken: 
  • 2 pounds Boneless Skinless Organic Chicken Breasts, cut into 3-inch cubes (this doesn’t have to be cut perfectly) 
  • Salt 
  • Pepper 
  • Chicken Dredge: 
  • 1 cup Baker’s Corner All-Purpose Flour
  • 1 cup Chef’s Cupboard Italian Bread Crumbs
  • 1/2 teaspoon Stonemill Salt
  • 1/2 teaspoon Stonemill Paprika
  • Pinch of Stonemill Pepper 
  • 3 large SimplyNature Organic Cage Free Brown Eggs 
  • 2 tablespoons SimplyNature 100% Pure Grapeseed Oil 
  • Hot Chicken Sauce: 
  • 1/2 cup Countryside Creamery Unsalted butter or SimplyNature 100% Pure Grapeseed Oil 
  • 1 tablespoon SimplyNature Organic Ground Cayenne pepper (or more or less depending on your heat tolerance) 
  • 1 teaspoon Baker’s Corner Brown Sugar 
  • 1 teaspoon Stonemill Garlic Powder
  • 1/2 teaspoon Stonemill Paprika
  • 1 teaspoon Stonemill Salt
  • For Assembly: 
  • 12 mini Specially Selected Brioche Dinner Rolls
  • Cole slaw, optional
  • 12 Great Gherkins Sweet Bread and Butter Pickles
  • 12 skewers 

Directions

    Prep the Chicken: 
  1. 1. Sprinkle the chicken with a few pinches of salt and pepper. 
  2. To Make the Chicken Dredge: 
  3. Prep the chicken dredge by adding the flour to a wide-rimmed baking dish. To another dish, toss the bread crumbs with the salt and ground paprika. To a medium dish, beat the 3 large eggs together. This will give you a good assembly line. 
  4. Preheat the oven to 350 degrees F. To a clean baking sheet, brush the surface with the oil and transfer to the oven. (The oil will get really hot while you assemble the rest of the ingredients.) 
  5. Using tongs, dip chicken, piece by piece, first in the flour, then the egg and, lastly, the bread crumbs. Feel free to sprinkle the tops and the sides of the chicken with the bread crumbs. I found it easier to do it this way. Transfer to a plate and repeat with the remaining pieces of chicken. 
  6. Place the chicken on the hot baking sheet in the oven and bake on the first side for 15 minutes. Flip and cook on the opposite side for another 20 minutes. 
  7. While the chicken is cooking, let’s make the hot sauce. In a small saucepan, melt the butter. Skim the fat solids offthe top and discard. This will leave you with clarified butter. Add the cayenne pepper, sugar, garlic powder, paprika and salt. Warm until the sugar and salt are dissolved. 
  8. When the chicken is done cooking, transfer the pieces to the brioche buns. I added about 1 to 2 pieces to each of the bottom of the buns.
  9. Brush the tops liberally with the spice/butter mixture. I found that what I really wanted was the paste that sits at the bottom; scoop that stuff out and brush that on. The more the better! Top with a bit of cole slaw, if desired, and add the other half of the brioche bun to the top. Add a bread and butter pickle to the top and poke a skewer through the center so it holds its shape! Serve immediately.   
http://www.acozykitchen.com/baked-hot-chicken-sliders/

(This post is sponsored by ALDI. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.) 

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10 Comments

  • Reply Melinda May 21, 2018 at 9:57 am

    Easy to do and delicious! Perfect for me!

  • Reply Kari May 21, 2018 at 9:55 pm

    Yum! I want to make these right now!
    Kari
    http://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/

  • Reply Tuesday Things. - How Sweet Eats May 22, 2018 at 10:15 am

    […] 2. Baked Nashville chicken hot sliders?! I need them. I’ll be in Nashville next weekend for The Pretty Dish event, so tell me where to get the best hot chicken! […]

  • Reply Robin May 22, 2018 at 2:04 pm

    Hi, just wanted to let you know that the recipe only appears in full when in print form. If you try to read it as posted, there’s a lot of words missing.

  • Reply Tuesday Things. - Next Step News May 22, 2018 at 4:10 pm

    […] 2. Baked Nashville chicken hot sliders?! I would like them. I’ll be in Nashville subsequent weekend for The Pretty Dish event, so inform me the place to get the most efficient sizzling rooster! […]

  • Reply Tim @ Full Bloom Kitchen May 22, 2018 at 6:03 pm

    Not ashamed to say I’d eat the entire platter, LOL. Can’t wait to try!

  • Reply Rocky Mountain Woman May 24, 2018 at 2:53 pm

    They are perfect for the weekend! My family will be soooo happy.

  • Reply 17 Meals Every Gemini Needs To Make This Month – FreeStarNews June 1, 2018 at 6:36 pm

    […] 9. Baked Nashville Hot Chicken Sliders […]

  • Reply Geri June 2, 2018 at 9:00 pm

    Please correct the recipe to include the butter in the brushing sauce! Some people may otherwise be confused! (smile) This recipe sounds wonderful.

  • Reply doreen September 1, 2018 at 10:40 am

    I am making today for opening ND game. I always make them but I am so excited to try your recipe. sounds much healthier and I don’t have to deal with oil and frying….just not into it today. Thanks!!

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