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.