fried chicken slider recipe
This fried chicken slider recipe features crispy, seasoned chicken breasts fried to golden perfection, then tucked into soft slider buns. Topped with pickles and a zesty mayo or slaw, these mini sandwiches are perfect for parties or casual dinners. Easy to make, irresistibly crunchy, and packed with bold, satisfying flavor.
Equipment
- Mixing bowls
- Tongs
- Whisk
- Deep frying pan or heavy-bottom skillet
- Plate with paper towels (for draining)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
For the Fried Chicken:
- 4 boneless chicken thighs halved
- 200 ml buttermilk
- 2 eggs
- 1 tablespoon garlic powder
- 1 tablespoon sriracha
- 1 cup all-purpose flour
- 2 cups corn flakes lightly crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Canola oil for frying
For the Sliders:
- 8 Hawaiian rolls halved
- 1 cup iceberg lettuce shredded
- Dill pickle slices about 2 per slider
- ¼ cup sour cream
- 2 teaspoons hot sauce
Instructions
Marinate the Chicken:
- In a mixing bowl, whisk together buttermilk, eggs, garlic powder, sriracha, salt, and pepper.
- Add the halved chicken thighs and coat thoroughly. Let marinate for at least 15–20 minutes (or longer if time permits).
Prepare Breading Station:
- In a separate bowl, mix the flour and crushed corn flakes. Dredge each marinated chicken piece in the flour-corn flake mixture, pressing to coat well.
Fry the Chicken:
- Heat canola oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C).
- Carefully fry the chicken pieces in batches, about 3–4 minutes per side or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
Prepare the Spicy Sour Cream Sauce:
- In a small bowl, mix sour cream and hot sauce. Set aside.
Assemble the Sliders:
- Lightly toast the Hawaiian rolls if desired. Spread a small amount of spicy sour cream sauce on each bottom bun.
- Add shredded lettuce, a fried chicken piece, and 2 dill pickle slices. Top with the other half of the bun.