Fried Chicken Slider
These Fried Chicken Sliders deliver bite-sized bursts of flavor and crunch, making them perfect for game day appetizers or casual family dinners. Featuring juicy, buttermilk-marinated chicken thighs coated in a seasoned flour-cornstarch blend and fried to golden perfection, these sliders offer the ultimate balance of crispiness and succulence. Nestled in soft slider buns with fresh lettuce, ripe tomato slices, tangy pickles, and a creamy layer of mayonnaise, each bite is a harmonious blend of classic textures and bold Southern-inspired flavors. Quick to prepare in under 40 minutes and guaranteed to impress, these crispy chicken sliders are a must-try crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken thighs
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 cup Buttermilk
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
- 8 pieces Slider buns
- 8 pieces Lettuce leaves
- 8 pieces Sliced tomatoes
- 8 pieces Pickles
- 0.5 cup Mayonnaise
Instructions
Rinse and pat dry the boneless chicken thighs. Cut each thigh into two equal-sized pieces to fit the slider buns.
In a shallow dish, combine the buttermilk, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Add the chicken pieces to the buttermilk mixture, ensuring they are covered. Let the chicken marinate for at least 15 minutes.
In another shallow dish, mix together the flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere and ensuring they are fully coated.
Carefully place the chicken pieces into the hot oil. Fry in batches to avoid overcrowding, cooking each piece for 4-5 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Transfer the fried chicken to a paper-towel-lined plate to drain excess oil.
To assemble the sliders, spread a thin layer of mayonnaise on the bottom half of each slider bun. Top with a lettuce leaf, fried chicken piece, a slice of tomato, and a pickle. Cover with the top half of the bun.
Serve the sliders immediately while the chicken is still crispy and hot.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
