Crispy Nashville-style mini chicken sliders brushed with bold hot sauce, topped with creamy coleslaw and pickles on soft buns.

6–8 chicken tenders

2 large egg whites

1 cup buttermilk

1 teaspoon salt

1 teaspoon black pepper

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon black pepper

Vegetable oil for frying

2–3 tablespoons cayenne pepper

1 tablespoon paprika

1 1/2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 1/2 cups shredded cabbage

1/3 cup mayonnaise

2 teaspoons sugar

1 teaspoon vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup mayonnaise

1/4 cup ketchup

12 mini slider buns

2–4 pickles, sliced

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1. Trim chicken and cut for mini sliders.

2. Whisk buttermilk, egg whites, salt, and pepper. Marinate chicken 2 hours or overnight.

3. Mix flour, cornstarch, baking powder, salt, and pepper.

4. Dredge chicken in flour mixture. Double dredge for extra crispiness.

5. Heat oil to 350°F and fry 4–5 minutes per side until golden.

6. Mix hot sauce spices and carefully stir in 1/2 cup hot oil. Brush over chicken.

7. Mix coleslaw ingredients and chill.

8. Stir together slider sauce ingredients.

9. Assemble sliders with sauce, chicken, coleslaw, pickles, and buns.

Adjust cayenne to control spice level.

Keep oil temperature steady for best results.

Reheat in oven or air fryer to maintain crispiness.