Thursday's recipe: Mini Nashville-Style Chicken Sandwiches

Buttermilk-marinated thighs, spicy cayenne glaze, and pickles on toasted buns

Nashville-style fried chicken is more than a dish: it's a rite of passage. Born in the heart of Tennessee as a daring act of culinary revenge (yes, legend has it it was created to punish an unfaithful lover with too much spice), it has morphed over time into a regional treasure and a national obsession. Its signature is in the contrast: crispy fried chicken, tossed in a fiery cayenne-laced oil, balanced with sweet pickles and creamy coleslaw.

These Nashville-style mini chicken sandwiches pay homage to that Southern warmth, bringing it to the perfect size for sharing at get-togethers, parties, or for those who enjoy a punch of flavor without overpowering their plate. With buttermilk-marinated chicken, a spicy glaze, and tangy pickles, these sliders strike the perfect balance of depth, texture, and comfort.

This refined take on a Southern classic combines professional technique with bold, balanced flavors. It features an extended buttermilk marinade for a succulent texture, controlled frying to ensure a perfectly crispy exterior, and a spicy glaze that infuses the chicken with layers of tangy flavor. Ideal for quick, restaurant-quality service or for entertaining at home. Ingredients (for 6 to 8 sliders)

For the chicken:

• 500g boneless chicken thighs (you can cut them in half if they are very large)

• 1 cup buttermilk

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon of salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne
  

To bread and fry:

• 1 1/2 cups of wheat flour

• 1/2 cup cornstarch

• 1 teaspoon of salt

• 1/2 teaspoon of paprika

• Vegetable oil for frying (enough to submerge the chicken)
  

For the spicy glaze:

• 1/3 cup of the hot oil used for frying

• 1 tablespoon of brown sugar

• 1 tablespoon cayenne (adjust to taste)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• A pinch of salt
  

To assemble:

• 6–8 brioche buns or soft rolls

• Pickled gherkin slices (dill type)

• Creamy coleslaw (optional but highly recommended)

• Butter for toasting bread
  

Step-by-step preparation

1. Marinate the Chicken. In a bowl, mix the buttermilk with the spices: garlic powder, smoked paprika, salt, black pepper, and cayenne pepper. Add the chicken thighs, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight. This step not only adds flavor but also breaks down the fibers of the chicken to make it more tender and juicy.

2. Prepare the dry coating mix. Mix the flour, cornstarch, salt, and paprika in another bowl. The cornstarch helps create a crispier, lighter crust. Remove the chicken from the marinade, drain off any excess, and coat each piece with the dry coating, pressing lightly to ensure it adheres. Let the breaded chicken rest on a wire rack for 10–15 minutes before frying for an even crispier coating.

3. Fry the chicken with temperature control. Heat the oil to 175°C in a deep skillet or heavy-bottomed pot. Fry the chicken pieces in batches to avoid chilling the oil, 6 to 8 minutes per side, depending on the thickness. Look for even browning and a firm texture. Use a wire rack to drain excess oil and reserve 1/3 cup of the hot oil for the glaze.

4. Prepare the Spicy Glaze. Carefully mix the reserved hot oil with the brown sugar, cayenne pepper, garlic powder, smoked paprika, and a pinch of salt. This mixture should be thick and glossy. Brush each chicken piece generously while it's still hot, allowing the glaze to penetrate the crust and adhere well.

5. Toast the bread and assemble the sliders. Lightly butter the buns and toast them on a skillet or griddle until golden brown. Place a piece of chicken on the bottom of each bun, add a few slices of dill pickle, and a dollop of coleslaw, if using. Close to the top of the bun.

Chef's Tips

• Buttermilk is essential for tenderizing and giving chicken a subtle acidic profile. If you don't have any, mix a cup of whole milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes.

  
  

• Cornstarch in breading significantly improves the texture: it's the key to achieving a crust that gives a crunch when you bite into it.

  
  

• The oil temperature should be kept between 170 and 180°C. If it's too low, the breading will become greasy; if it's too high, it will burn.

  
  

• You can adjust the heat by reducing the amount of cayenne in the glaze or even dividing the mixture and adding honey for a sweet and spicy version.

  
  

• Pickles are essential. The vinegar cuts through the fat and balances the heat of the glaze. A touch of mustard on the bread is also welcome if you want more depth.

These sliders are the perfect size for sharing, but their taste is anything but small. They're ideal for a casual meal with friends, special events, or simply exploring a classic preparation with professional technique and a unique personality.