Nashville Hot Chicken Sliders
Long ago in Nashville, the only place to get hot chicken was Prince’s Hot Chicken on Ewing Drive. These days, hot chicken is all the rage in Nashville, and you can find it in a lot of restaurants. I love it all, but Prince’s is still the gold standard for me. These sliders are my nod to Ms. André Prince Jeffries, who still serves up the best hot chicken I’ve ever tasted!
Equipment
- Toothpicks
Ingredients
For the meatballs
- 1 pound ground chicken
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 2 ounces blue cheese, cut into 12 – 1/4 inch (6 mm) cubes
- 2 tablespoons unsalted butter
- 1 tablespoon mild vegetable oil
For the sauce
- 1 stick (4 oz) unsalted butter
- 1/2 cup Louisiana hot sauce
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
For the sliders
- 10 to 12 store-bought or homemade slider buns
- Pickle chips
Instructions
Make the meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground chicken, hot sauce, brown sugar, paprika, salt, black pepper, cayenne, and garlic, and use your hands to gently mix.
- Divvy meat mixture into 10 to 12 portions, then, using wet hands, form into meatballs. Push a piece of cheese into each meatball and pinch the meat mixture to enclose the cheese.
- In a large ovenproof sauté pan over medium heat, warm the butter and vegetable oil until combined and shimmering, 2 to 4 minutes. Add meatballs and brown on all sides, 5 to 7 minutes.
- Slide the pan into the oven and bake until the meatballs are cooked through to an internal temperature of 165°F (74°C), about 10 minutes.
Make the sauce
- In a small saucepan over high heat, combine butter, hot sauce, honey, and brown sugar. Bring to a boil, stirring continuously, then reduce heat to medium and cook until the mixture comes together, 2 to 3 minutes. Remove from heat, add garlic powder, salt, and pepper, and stir until smooth.
- Remove meatballs from the oven and pour the sauce over them. Toss to coat. Sprinkle with parsley.
- Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.
Notes
- Shaping the meatballs--When shaping your meatballs, use wet hands.
- Flatten the meatballs--To stop your meatballs from rolling off the slider buns, flatten them slightly before cooking.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 24g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 809mg | Fiber: 1g | Sugar: 10g