If there’s one thing I love about the Super Bowl, it’s the excuse to go all‑in on the food. These Nashville Hot Chicken Sliders are spicy, crispy, a little sweet, and completely addictive… basically everything you want for a gameday Super Bowl recipe.

While I probably should’ve made something New England–inspired to honor my roots and cheer on the Patriots, these sliders were calling my name… and they absolutely did not disappoint. They’re easy enough to prep ahead, feel a little elevated, and disappear fast once kickoff hits!

The chicken is marinated in buttermilk and hot sauce for tenderness, dredged in a light flour + arrowroot coating for extra crispiness, then pan‑fried until golden. Everything gets stacked onto soft Hawaiian rolls with a light but delicious homemade slaw and crunchy dill pickles. Spicy, creamy, crunchy perfection.

Whether you’re hosting a crowd or just making snacks for your couch and a good game, these sliders are a must‑make. Let’s get into the recipe…

Nashville Hot Chicken Sliders

Ingredients (for the sliders):

• 1 bag Hawaiian roll sliders (I love Sola Rolls)
• 1.5 lbs chicken cutlets
• 1 cup buttermilk
• 3 tbsp hot sauce
• 1/2 cup all‑purpose flour
• 1/3 cup arrowroot powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Generous pinch of salt
• Olive oil, for pan‑frying
• 1 tbsp butter
• 1 tbsp brown sugar
• Dill pickle chips

For the slaw:

• 2 heaping cups coleslaw mix
• 1 tbsp mayo
• 1 tbsp Greek yogurt
• 2 tbsp white vinegar
• 1/2 tbsp olive oil
• Salt & pepper, to taste

Directions:

1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken cutlets, making sure they’re fully submerged. Marinate for about 30 minutes.
2. While the chicken marinates, combine the slaw mix, mayo, Greek yogurt, white vinegar, olive oil, salt, and pepper in a bowl. Toss well and refrigerate until ready to use.
3. In a separate large bowl, mix together the flour, arrowroot powder, garlic powder, smoked paprika, cayenne, and salt.
4. Heat a generous amount of olive oil in a large skillet over medium heat – enough so the chicken will lightly submerge.
5. Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently so it’s evenly coated on all sides.
6. Carefully place the chicken into the hot pan. Cook for about 4 minutes per side, until golden brown and cooked through. Timing will depend on thickness. Transfer to a paper towel–lined plate.
7. In a microwave‑safe bowl, melt the butter and stir in the brown sugar along with ~2 tbsp of the excess pan oil, and a dash of the spices (cayenne, smoked paprika, and garlic powder). Brush or drizzle this mixture over the hot chicken for that signature sweet‑heat finish.
8. Place the bottom halves of the Hawaiian rolls on a flat surface. Top with chicken, slaw, and dill pickles. Add the top halves of the rolls and slice into individual sliders. Optional: Before adding the top rolls, brush them lightly with butter, sprinkle with flaky sea salt, and broil for 1–2 minutes until lightly golden.
9. Serve warm and enjoy!

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Tips for Game Day

• You can marinate the chicken and prep the slaw earlier in the day to save time.
• Adjust the cayenne and hot sauce based on your spice tolerance.
• These are best served fresh, but leftovers reheat well in the oven or air fryer.

If you make these, let me know!! Can’t wait to hear what you think!