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A highly textured, deep golden-brown breaded fried chicken breast fillet sitting on a brioche bun.

The Ultimate Crispy Fried Chicken Sliders Recipe

Master the art of perfectly crispy Fried Chicken Sliders featuring a deep golden-brown craggy crust, creamy pale orange sauce, and tangy dill pickles served on lightly toasted brioche buns.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 sliders
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Fried Chicken Sliders Ingredients
  • 1 lb boneless, skinless chicken breasts Cut into 8 slider-sized pieces
  • 1 cup buttermilk For tenderizing and binding
  • 1 tbsp hot sauce Adds flavor and gentle heat to the marinade
  • 1.5 cups all-purpose flour Base of the craggy crust
  • 0.5 cup cornstarch Ensures maximum crunch
  • 1 tsp smoked paprika For deep golden color
  • 1 tsp garlic powder Savory depth
  • 1 tsp kosher salt To taste
  • 4 cups peanut or canola oil For deep frying
  • 0.5 cup mayonnaise Base of the pale orange sauce
  • 1 tbsp hot sauce For the spicy mayo sauce
  • 1 tsp paprika Provides the pale orange color
  • 1 tsp pickle juice For tanginess
  • 8 buns brioche slider buns Slightly shiny, domed tops
  • 16 slices crinkle-cut green dill pickles Two per slider
  • 1 tbsp butter For toasting the buns

Equipment

  • 1 Dutch Oven or Deep Fryer Essential for maintaining consistent 350°F oil temperature.
  • 1 Deep-Fry Thermometer Critical for accurate frying temperatures.
  • 1 Wire cooling rack Prevents the crispy crust from getting soggy.

Instructions
 

How to Make Fried Chicken Sliders
  1. Slice the chicken breasts into 8 equal slider-sized pieces. Place in a bowl with buttermilk and 1 tbsp hot sauce. Cover and refrigerate for at least 2 hours.
  2. Whisk the flour, cornstarch, smoked paprika, garlic powder, and kosher salt in a shallow dish. Drizzle 2 tbsp of the wet buttermilk marinade into the flour and rub with your fingers to create small clumps for a craggy texture.
  3. Heat 4 cups of neutral oil in a Dutch oven to exactly 350°F (175°C).
  4. Dredge each marinated chicken piece firmly in the flour mixture. Fry in batches for 4 to 5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  5. Whisk mayonnaise, remaining hot sauce, paprika, and pickle juice in a bowl until it becomes a thick, creamy pale orange sauce.
  6. Melt butter in a skillet and lightly toast the brioche buns cut-side down. Spread the pale orange sauce on the bottom bun, place the fried chicken on top, add two crinkle-cut dill pickle slices, and cap with the shiny top bun. Serve immediately.

Notes

Tip 1: Do not skip drizzling buttermilk into the dry flour; this creates the signature craggy crust.
Tip 2: Never microwave leftovers; reheat chicken in a 375°F (190°C) oven on a wire rack.
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