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Easy Crispy Nashville Hot Chicken Sliders: Best Sheet Pan Recipe

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These crispy Nashville hot chicken sliders deliver all the flavor, heat, and crunch of the classic fried version without the mess of deep frying. Made on a sheet pan with a spicy butter glaze, they’re perfect for game days, parties, or a satisfying weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (or breasts, cut into slider-sized pieces)
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ cup unsalted butter (melted)
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 12 slider buns (Hawaiian rolls recommended)
  • Pickle slices (dill pickles)
  • Optional: Coleslaw

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a large sheet pan and spray it lightly with non-stick cooking spray.
  2. In a medium bowl, combine the chicken pieces and buttermilk. Toss to coat, then let it sit for at least 15 minutes (or up to 2 hours in the fridge).
  3. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and ½ teaspoon cayenne. In another shallow bowl, place a few tablespoons of the leftover buttermilk from the soak.
  4. Take a piece of chicken from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, pressing firmly so it sticks. Dip it back into the buttermilk, then dredge it in the flour mixture again. Place it on the prepared wire rack. Repeat with all the chicken pieces.
  5. Bake for 20 minutes. Then, carefully flip each piece with tongs and bake for another 10-15 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  6. While the chicken bakes, make the spicy butter glaze. In a small saucepan over low heat, melt the butter. Whisk in the 2 tablespoons cayenne, brown sugar, smoked paprika, garlic powder, salt, and hot sauce. Keep it warm on the lowest setting until the chicken is ready.
  7. As soon as the chicken comes out of the oven, brush each piece generously with the spicy butter glaze. Let it soak in for a minute or two.
  8. Split your slider buns in half. Place a glazed chicken piece on the bottom half of each bun. Top with a couple of pickle slices. Add a dollop of coleslaw if using. Close the buns and serve immediately.

Notes

Don’t skip the double dredge—it’s key for a shatteringly crisp crust. Use a meat thermometer to ensure chicken reaches 165°F. Glaze the chicken while it’s still hot for best absorption. For extra crunch, toast the slider buns before assembling. Leftover chicken can be stored in the fridge for up to 3 days; reheat in the oven or air fryer to maintain crispiness.

Nutrition

Keywords: Nashville hot chicken, sliders, sheet pan, crispy chicken, spicy chicken, game day food, party food

Find it online: https://eliplate.com/easy-crispy-nashville-hot-chicken-sliders-best-sheet-pan-recipe/