Crispy Fried Chicken Sliders are the ultimate mini sandwich for game day, parties, or a fun family dinner. Juicy buttermilk-marinated chicken thighs get a shatteringly crisp coating, then they’re stacked on toasted brioche buns with a smoky chipotle mayo and tangy crinkle-cut pickles. The whole recipe comes together in about 45 minutes, plus a quick 30-minute marinade, and it’s easy to scale up for a crowd.
Why This Crispy Fried Chicken Sliders Works
These sliders deliver big crunch and bold flavor in a handheld size.
- Buttermilk marinade: Tenderizes the chicken and helps the coating stick.
- Cornstarch in the dredge: Creates an extra-crispy, light crust.
- Smoked paprika: Adds a subtle smoky depth without overpowering.
- Chipotle mayo: Brings creamy heat that balances the fried chicken.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold everything.
- Crinkle-cut pickles: Provide a classic tangy crunch.
Ingredients Notes
- Boneless Skinless Chicken Thighs (1.5 lbs): Thighs stay juicier than breasts after frying. Cut them slightly larger than the buns—they’ll shrink a bit.
- Buttermilk (1.5 cups): Full-fat buttermilk gives the best tang and tenderness. In a pinch, mix 1.5 cups milk with 1.5 tablespoons lemon juice.
- Hot Sauce (2 tbsp): I use a vinegar-based hot sauce like Frank’s for a mild kick that doesn’t overpower.
- All-Purpose Flour (2 cups): The base of the crispy coating.
- Cornstarch (1/2 cup): The secret to a lighter, crunchier crust.
- Smoked Paprika (1 tbsp): Adds color and a gentle smoky note.
- Mayonnaise (1 cup): Use a good-quality mayo for the creamiest sauce.
- Chipotle Peppers in Adobo (2 tbsp, minced): Start with 2 tablespoons and add more if you like extra heat.
- Brioche Slider Buns (6): Lightly toasting them prevents sogginess.
- Crinkle-Cut Dill Pickles (18 slices): The ridges hold onto the sauce and add texture.
Before You Begin
- Cut the chicken: Trim any excess fat and cut thighs into pieces about 3 inches wide—slightly larger than the buns.
- Marinate: The chicken needs at least 30 minutes in the buttermilk mixture, but you can do it up to 4 hours ahead.
- Set up your dredge station: Have the flour mixture, buttermilk mixture, and a clean plate or rack ready before you start frying.
- Oil temperature: Use a deep-fry thermometer and keep the oil at 350°F for the crispiest results.
Nora’s Kitchen Tip
For the crunchiest coating, let the dredged chicken rest on a wire rack for 10 minutes before frying—this helps the flour hydrate and stick better.
How to Make Crispy Fried Chicken Sliders
- Step 1 – Marinate the Chicken: In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Step 2 – Make the Chipotle Mayo: In a small bowl, stir together the mayonnaise and minced chipotle peppers until smooth. Cover and refrigerate until ready to use.
- Step 3 – Prepare the Dredge: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 4 – Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack and let rest for 10 minutes.
- Step 5 – Fry the Chicken: Heat about 2 inches of oil in a heavy pot or Dutch oven to 350°F. Fry chicken in batches, 3-4 pieces at a time, for 5-7 minutes, turning once, until deep golden brown and cooked through (165°F internal). Transfer to a paper towel-lined plate.
- Step 6 – Toast the Buns: While the chicken drains, lightly toast the brioche buns in a dry skillet or under the broiler until golden.
- Step 7 – Assemble the Sliders: Spread a generous spoonful of chipotle mayo on both cut sides of each bun. Place a fried chicken piece on the bottom bun, top with 3 pickle slices, and close with the top bun. Serve immediately.
How to Know It’s Done
- Internal temperature: The chicken should reach 165°F on an instant-read thermometer.
- Visual cues: The coating should be deep golden brown and very crisp to the touch.
- Juices: When pierced, the juices should run clear, not pink.
- Texture: The crust should sound hollow when tapped lightly.
Nora’s Tips for Best Results
- Don’t overcrowd the pot—fry in small batches to keep the oil temperature steady.
- I always use a wire rack instead of paper towels for draining; it keeps the bottom crispy.
- Season the flour mixture well; under-seasoned dredge makes bland chicken.
- If you want extra heat, add a pinch of cayenne to the flour or more chipotle to the mayo.
- Assemble sliders just before serving so the buns stay crisp.
- For a thicker crust, double-dip: after the first dredge, dip back in buttermilk and dredge again.
Storage & Leftovers Tips
- Fridge: Store leftover fried chicken and buns separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken pieces on a baking sheet, then transfer to a freezer bag for up to 1 month.
- Reheating: Reheat chicken in a 375°F oven or air fryer for 5-7 minutes until hot and crisp. Avoid the microwave.
- Make ahead: You can marinate the chicken and make the chipotle mayo up to 1 day ahead.
- Assemble fresh: Always assemble sliders right before eating to prevent sogginess.
Variations & Substitutions
- Spicy Nashville-style: Brush the fried chicken with a mix of cayenne, brown sugar, and melted butter for a hot chicken slider.
- Chicken breast: Use boneless skinless breasts, but pound them to an even thickness and reduce frying time slightly.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free buns.
- Air fryer: Spray dredged chicken with oil and air fry at 400°F for 10-12 minutes, flipping halfway.
- Different sauce: Swap chipotle mayo for ranch, honey mustard, or a sriracha mayo.
- Pickle swap: Use bread-and-butter pickles for a sweeter tang.
What to Serve With Crispy Fried Chicken Sliders
- Sweet potato fries: The sweetness pairs perfectly with the smoky chipotle.
- Coleslaw: A creamy or vinegar-based slaw adds crunch and freshness.
- Corn on the cob: Grilled or boiled corn with butter and a sprinkle of chili powder.
- Potato salad: A classic side that rounds out the plate.
- Pickle spears: Extra pickles on the side for the true pickle lovers.
- Lemonade or iced tea: A cold, refreshing drink to balance the richness.
FAQs
Can I make these sliders ahead of time?
You can fry the chicken up to 2 hours ahead and keep it warm in a 200°F oven on a wire rack. Assemble the sliders just before serving.
How do I keep the fried chicken crispy?
Drain on a wire rack instead of paper towels, and avoid covering the chicken tightly. Reheat in an oven or air fryer to restore crispiness.
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier. If using breasts, pound them to an even thickness and watch the frying time so they don’t dry out.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
Can I bake these instead of frying?
For a baked version, place dredged chicken on a greased wire rack over a baking sheet, spray with oil, and bake at 425°F for 20-25 minutes, flipping halfway.
How do I scale this recipe for a crowd?
The recipe doubles easily. Fry in batches and keep cooked chicken warm in a low oven. You can also set up a slider bar with different sauces and toppings.
Crispy Fried Chicken Sliders
Crispy Fried Chicken Sliders feature juicy buttermilk-marinated chicken thighs with a shatteringly crisp coating, stacked on toasted brioche buns with smoky chipotle mayo and tangy crinkle-cut pickles. They're the perfect handheld snack for game day, parties, or a fun family dinner.
Equipment
- Large bowl
- Shallow dish
- Heavy pot or Dutch oven
- Deep-fry thermometer
- Wire rack
- Paper towels
- Instant-read thermometer
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into slider-sized pieces
- 1.5 cups buttermilk
- 2 tbsp hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 1 cup mayonnaise
- 2 tbsp chipotle peppers in adobo minced
- 6 brioche slider buns lightly toasted
- 18 slices crinkle-cut dill pickles
Instructions
- In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- In a small bowl, stir together mayonnaise and minced chipotle peppers until smooth. Cover and refrigerate until ready to use.
- In a shallow dish, whisk together flour, cornstarch, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack and let rest for 10 minutes.
- Heat about 2 inches of oil in a heavy pot or Dutch oven to 350°F. Fry chicken in batches, 3-4 pieces at a time, for 5-7 minutes, turning once, until deep golden brown and cooked through (165°F internal). Transfer to a paper towel-lined plate.
- While chicken drains, lightly toast brioche buns in a dry skillet or under the broiler until golden.
- Spread chipotle mayo on both cut sides of each bun. Place a fried chicken piece on the bottom bun, top with 3 pickle slices, and close with the top bun. Serve immediately.
Notes
Storage: Store leftover fried chicken and buns separately in airtight containers in the fridge for up to 3 days. Freeze cooked chicken pieces on a baking sheet, then transfer to a freezer bag for up to 1 month.
Reheating: Reheat chicken in a 375°F oven or air fryer for 5-7 minutes until hot and crisp. Avoid the microwave to keep the coating crunchy.
Best Tips: Don't overcrowd the pot when frying; keep oil at 350°F. Let dredged chicken rest for 10 minutes before frying for a better crust. Drain on a wire rack instead of paper towels to maintain crispiness.
Variations: For Nashville hot sliders, brush fried chicken with a mix of cayenne, brown sugar, and melted butter. Use chicken breasts pounded to even thickness, or try an air fryer at 400°F for 10-12 minutes. Swap chipotle mayo for ranch or honey mustard.