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5 from 3 votes

Baked Nashville Hot Chicken Sliders

Nashville Hot Chicken Sandwiches are what happens when you combine the spicy Nashville Hot Chicken, brioche buns, and creamy coleslaw. And as a plus, the chicken's baked so there's no frying involved!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: Nashville Hot Chicken Sliders
Servings: 6
Calories: 320kcal
Cost: $12



  • 2 pounds boneless/skinless chicken breasts cut into 3-inch cubes (this doesn’t have to be cut perfectly) 
  • Kosher salt
  • Pepper 

Chicken Dredge: 

  • cup  all-purpose Flour
  • cup  Italian bread crumbs
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  ground paprika
  • Pinch  freshly ground pepper
  • large eggs
  • tablespoons grapeseed oil (or other types of neutral oil)

Hot Chicken Sauce: 

  • 1/2  cup  unsalted butter
  • tablespoon  ground cayenne pepper or more or less depending on your heat tolerance 
  • teaspoon  brown sugar
  • 1 teaspoon  garlic powder
  • 1/2 teaspoon  paprika
  • teaspoon  kosher salt

For Assembly: 

  • 12 brioche dinner rolls
  • Cole slaw optional
  • 12 sweet bread and butter pickles
  • 12 skewers 


Prep the Chicken: 

  • 1. Sprinkle the chicken with a few pinches of salt and pepper. 

To Make the Chicken Dredge: 

  • 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. 
  • 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.) 
  • 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. 
  • 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. 
  • 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. 
  • 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.
  • 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.   


Serving: 12g | Calories: 320kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 4mg | Fiber: 2g | Sugar: 4g | Calcium: 23mg