Step By Step Instructions:

The Best Nashville Grilled Hot Chicken Sliders You’ll Ever Have

→Skip instructions, I’m a pro!

Raise your hand if you love Nashville Hot Chicken Sandwiches!!!!! ME, ME, ME!! I became obsessed with the idea of Hot Chicken a while back when it was “trending”, and I am so excited to share my very own version of this glorious and fantastic dish with you. It’s just in time for tailgating season too, which is perfect! Go Bucks! 

Now, I’m aware that when you’re in Nashville, or Beasley’s here in Raleigh, that when you order Hot Chicken, it comes fried, and is so spicy it’ll make your eyes water and your nose run! But, I was really really really in the mood for Hot Chicken, and I didn’t want to fry it, and I wanted it to have some heat but I didn’t feel like draining my sinuses, thus, these glories baby sliders were born! 

I can 100% guarantee that you are going to love them! They have a kick, and you can eat 2, 4, or 6 if you’d like! These grilled chicken burger patties are coated with hot chicken seasoning, and garnished with bibb lettuce, homemade pickles, melted provolone, mayo, and served on Hawaiian rolls. Trust me, once you make this it will be a go-to from now on.  

 

To Make Grilled Hot Chicken Sliders:  

1. In a small dish combine the Hot Chicken spices: Mix together your Cayenne Pepper, Brown Sugar, Chili Powder, Paprika, and Garlic Powder, with a dash of Sea Salt and fresh Ground Pepper

2. Take the ground chicken and place on a cutting board. Separate the ground chicken into 7 small chicken burger patties

3. Using your hands rub both sides of the slider patties with some, not all, of the Hot Chicken Seasoning & then refrigerate for 30-60 minutes. (Refrigeration optional but makes for better flavor when grilling.) Set the rest of the seasoning aside as we are going to mix it with veggie oil later on! 

4. Prep your toppings; Cut the cheese, tear the lettuce, get your pickles and mayo out, and slice the rolls in half

5. Remove chicken from fridge and place on counter. Heat your grill pan to med / med high and add in a little leftover bacon grease from your jar, or a dash of EVOO (your choice)

6. Once pan is hot, add all the patties to the pan if large enough, if not cook in batches (If toasting your buns, throw them in the oven at this step and set a timer)

7. Take your leftover spices and place them in the small saucepan over med / low heat, then whisk in the veggie oil, keep warm on low until ready to use

8. After about 4 or 5 minutes flip your patties over and cook until they reach an internal temp of 165. Place 1 small slice of provolone on each patty then spritz the pan with a small dash of water to create steam to melt the cheese faster 🙂 

9. Once cheese has a nice melty consistency, take your brush or spoon and begin to coat each patty with our special Hot Chicken Sauce! 

11. The Build: 

  • Mayo on the Bottom Bun
  • Bibb Lettuce
  • Hot Chicken
  • Pickle
  • Mayo on the Top Bun

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making The Best Nashville Grilled Hot Chicken Sliders You’ll Ever Have 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 lb Ground Chicken 
  • 3 T Cayenne Pepper 
  • 1 T Brown Sugar 
  • 1/2 t Chili Powder
  • 1/2 t Paprika 
  • 1/2 t Garlic Powder
  • Dash of Sea Salt & Fresh Ground Pepper
  • 7 Small Slices Provolone Cheese (2 Large, cut into 4’s)
  • Drizzle of Leftover Bacon Grease, or EVOO for Grill Pan 
  • 7 Small Pieces of Bibb Lettuce  
  • 7 Round Pickle Slices
  • 1 Pack Hawaiian Rolls 
  • 1/4 Cup Veggie Oil 
  • Mayo, To Taste (For Slider Buns) 

 

DIRECTIONS:

1. In a small dish combine the Hot Chicken spices: Mix together your Cayenne Pepper, Brown Sugar, Chili Powder, Paprika, and Garlic Powder, with a dash of Sea Salt and Fresh Ground Pepper

2. Take the ground chicken and place on a cutting board. Separate the ground chicken into 7 small chicken burger patties

3. Using your hands rub both sides of the slider patties with some, not all, of the Hot Chicken Seasoning & then refrigerate for 30-60 minutes. (Refrigeration optional but makes for better flavor when grilling.) Set the rest of the seasoning aside as we are going to mix it with veggie oil later on!

4. Prep your toppings; Cut the cheese, tear the lettuce, get your pickles and mayo out, and slice the rolls in half

5. Remove chicken from fridge and place on counter. Heat your grill pan to med / med high and add in a little leftover bacon grease from your jar, or a dash of EVOO (your choice)

6. Once pan is hot, add all the patties to the pan if large enough, if not cook in batches (If toasting your buns, throw them in the oven at this step and set a timer)

7. Take your leftover spices and place them in the small saucepan over med / low heat, then whisk in the veggie oil, keep warm on low until ready to use

8. After about 4 or 5 minutes flip your patties over and cook until they reach an internal temp of 165. Place 1 small slice of provolone on each patty then spritz the pan with a small dash of water to create steam to melt the cheese faster 🙂 

9. Once cheese has a nice melty consistency, take your brush or spoon and begin to coat each patty with our special Hot Chicken Sauce! 

The Build: 

  • Mayo on the Bottom Bun
  • Bibb Lettuce
  • Hot Chicken
  • Pickle
  • Mayo on the Top Bun

Let’s Eat!

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making The Best Nashville Grilled Hot Chicken Sliders You’ll Ever Have 🙂