Chicken Sliders

Bite-sized, bold-flavored, and undeniably addictive — these Chicken Sliders are the ultimate comfort food packed into mini buns. Each one features crispy, juicy fried chicken nestled inside a soft, buttery slider roll, finished with a swipe of creamy sauce and a pop of tangy pickles. Whether you’re serving them for game day, a casual dinner, or a crowd-pleasing party snack, these sliders are guaranteed to disappear fast.

Behind the Recipe

This recipe was inspired by a spontaneous weekend craving for fried chicken — but in handheld form. I didn’t want to make full sandwiches, just something you could grab, devour in a few bites, and still feel like going back for more. After a few trials, the result was these crispy, juicy sliders. They deliver all the flavor of a classic chicken sandwich in one perfectly snackable little bite.

Recipe Origin or Trivia

Sliders were originally associated with mini burgers and gained popularity thanks to American diners and fast food chains. Over time, they’ve evolved into a fun, flexible format — perfect for experimenting with different fillings likes veggie patties, and of course, fried chicken. These chicken sliders pay homage to Southern-style fried chicken sandwiches but in a smaller, party-friendly size.

Why You’ll Love Chicken Sliders

These little sandwiches might be small, but the reasons to love them are huge:

Versatile: Serve as appetizers, snacks, or a full meal with sides.

Budget-Friendly: Uses basic, affordable ingredients in a big-flavor way.

Quick and Easy: Especially when using boneless chicken tenders or cutlets.

Customizable: Add cheese, slaw, hot sauce, or anything else you crave.

Crowd-Pleasing: Always a hit with kids and adults alike.

Make-Ahead Friendly: Fry the chicken ahead and reheat in the oven.

Great for Leftovers: Re-crisp in the air fryer or oven and serve again.

Chef’s Pro Tips for Perfect Results

Want that crispy-outside, juicy-inside perfection? Here’s how:

1. Double-dip the chicken in seasoned flour and buttermilk for extra crunch.
2. Use a thermometer to keep oil temperature around 350°F for even frying.
3. Don’t overcrowd the pan — fry in batches to avoid soggy coating.
4. Let fried chicken rest on a wire rack, not paper towels, to maintain crispiness.
5. Toast the slider buns for that buttery, golden edge and texture contrast.

Kitchen Tools You’ll Need

Not much is needed, but a few basics go a long way:

Mixing Bowls: For dredging and marinating the chicken.

Heavy Skillet or Dutch Oven: Ideal for frying.

Tongs: For safe flipping and lifting from hot oil.

Wire Rack: Helps keep chicken crispy after frying.

Measuring Spoons: For perfectly balanced seasoning.

Knife and Cutting Board: To prep chicken and toppings.

Ingredients in Chicken Sliders

Each layer of flavor works together to deliver big satisfaction in a small package:

1. Boneless Chicken Thighs or Breasts: 1 lb, cut into slider-size pieces — tender and juicy protein base.
2. Buttermilk: 1 cup — tenderizes chicken and helps the coating stick.
3. All-Purpose Flour: 1 1/2 cups — forms the crispy crust.
4. Cornstarch: 1/4 cup — adds crunch to the coating.
5. Paprika: 1 teaspoon — smoky depth of flavor.
6. Garlic Powder: 1 teaspoon — savory backbone.
7. Salt: 1 teaspoon — enhances all flavors.
8. Black Pepper: 1/2 teaspoon — adds a subtle bite.
9. Vegetable Oil: for frying — neutral and high smoke point.
10. Slider Buns: 8–10 soft rolls — the perfect handheld base.
11. Pickle Slices: 1 cup — tangy crunch to balance the richness.
12. Mayonnaise or Spicy Mayo: 1/2 cup — creamy layer that brings it all together.

Ingredient Substitutions

Here’s how to adjust based on what you have:

Buttermilk: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.

Flour: Use gluten-free flour mix for a gluten-free version.

Chicken Thighs: Breasts work too, just slice thinner for even cooking.

Mayo: Swap with ranch, aioli, or Greek yogurt for a twist.

Pickles: Try pickled jalapeños for some heat.

Ingredient Spotlight

Buttermilk: This key ingredient adds a slight tang and ensures your chicken is tender on the inside while crispy on the outside.

Cornstarch: Mixed with flour, it lightens the coating and gives that signature crispy crunch every great fried chicken needs.

Instructions for Making Chicken Sliders

Ready to bring the crunch? Follow these steps and you’ll be golden.

1. Preheat Your Equipment:
   Heat about 1 1/2 inches of vegetable oil in a heavy pan to 350°F (175°C). Prepare a wire rack over a baking sheet for the fried chicken.
2. Combine Ingredients:
   In a bowl, mix buttermilk with half the paprika, garlic powder, salt, and pepper. Add chicken and marinate for at least 30 minutes (or overnight). In another bowl, mix flour, cornstarch, and remaining spices.
3. Prepare Your Cooking Vessel:
   Dredge each piece of chicken in the flour mix, back into the buttermilk, then again in the flour. Shake off excess before frying.
4. Assemble the Dish:
   Fry chicken in batches for 4–6 minutes until golden brown and cooked through. Transfer to a wire rack to drain and stay crisp.
5. Cook to Perfection:
   While the chicken rests, toast the slider buns in a skillet or oven until lightly golden.
6. Finishing Touches:
   Spread mayo on the bottom bun, add fried chicken, top with pickles, and cap with the top bun.
7. Serve and Enjoy:
   Serve warm, with extra sauce or hot honey on the side if you like. Watch them vanish!

Texture & Flavor Secrets

These sliders offer everything: crispy, craggy crust on the outside of the chicken, soft juicy meat on the inside, pillowy buns that melt in your mouth, and a pop of acidity from the pickles. It’s a perfect balance of creamy, crunchy, savory, and tangy — every bite hits all the right notes.

Cooking Tips & Tricks

Want next-level sliders? Keep these in mind:

• Chill dredged chicken for 10 minutes before frying to help crust stick better.
• Use a thermometer for both oil and chicken (165°F internal temp).
• Add hot sauce to the mayo for an extra kick.

What to Avoid

These common mistakes can mess with your chicken game:

• Oil too cold: Makes chicken greasy, not crisp.
• Overcrowding the pan: Drops oil temperature fast.
• Skipping the wire rack: Makes the bottom soggy.

Nutrition Facts

Servings: 8–10 sliders
Calories per slider: Approx. 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can fry the chicken in advance and store it in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to bring back the crispiness. Assemble sliders just before serving to keep the buns fresh and the chicken crunchy.

How to Serve Chicken Sliders

Make it a full meal or party platter with:

• Coleslaw or sweet potato fries on the side
• A dipping sauce bar with ranch, spicy mayo, or honey mustard
• A platter of mini slider picks for easy grabbing

Creative Leftover Transformations

Reinvent your sliders in fun ways:

• Chicken Slider Salad: Chop and toss over greens with dressing.
• Crispy Chicken Wraps: Roll into a tortilla with veggies and sauce.
• Chicken & Waffles: Reheat and pair with mini waffles and syrup.

Additional Tips

Want to make them even better?

• Add a cheese slice before the top bun for melty goodness.
• Mix hot honey into mayo for sweet-spicy flavor.
• Use Hawaiian rolls for a hint of sweetness.

Make It a Showstopper

Serve on a large wooden board, with sliders neatly lined up and garnished with fresh herbs, pickles, or toothpicks with fun flags. Add mini dipping bowls for an interactive and eye-catching setup.

Variations to Try

1. Buffalo Chicken Sliders: Toss fried chicken in buffalo sauce and top with blue cheese slaw.
2. Nashville Hot Sliders: Brush fried chicken with spicy oil and serve with creamy slaw.
3. BBQ Chicken Sliders: Glaze with BBQ sauce and top with crispy onions.
4. Asian-Inspired: Use soy-ginger marinade and top with sesame slaw.
5. Cheesy Jalapeño: Add pepper jack cheese and pickled jalapeños for a kick.

FAQ’s

Q1: Can I bake the chicken instead of frying?

A1: Yes, coat with panko and bake at 400°F for 20–25 minutes.

Q2: What’s the best cut of chicken for sliders?

A2: Boneless thighs for juiciness or breasts sliced thin for ease.

Q3: How do I keep them crispy for a party?

A3: Keep in a low oven (200°F) on a rack until ready to serve.

Q4: Can I freeze the fried chicken?

A4: Yes! Freeze and reheat in the oven or air fryer for crisp results.

Q5: How do I make them spicy?

A5: Add cayenne or hot sauce to the marinade or mayo.

Q6: What buns work best?

A6: Soft slider buns, Hawaiian rolls, or brioche buns are great.

Q7: Can I make them dairy-free?

A7: Use plant-based milk with lemon juice instead of buttermilk, and dairy-free mayo.

Q8: How many sliders does 1 lb of chicken make?

A8: Usually 8–10, depending on how you portion it.

Q9: Can I air fry the chicken?

A9: Yes, coat well and air fry at 375°F for 10–12 minutes, flipping halfway.

Q10: What toppings go best?

A10: Pickles, slaw, spicy mayo, or honey — mix and match to your liking.

Conclusion

Chicken Sliders are the kind of snack that makes everyone smile — crispy, juicy, saucy, and perfectly sized for seconds (or thirds). They’re easy to make, even easier to devour, and endlessly flexible for any occasion. So grab your skillet, heat that oil, and trust me — once you try these, you’ll never go back to full-sized sandwiches.

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