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An extreme close-up shot of a single homemade crispy chicken slider, showing the detailed texture of the crunchy breading and the juicy chicken thigh meat inside.

Crispy Fried Chicken Sliders (That Are Actually Crispy)

Achieve the ultimate crunch with these Crispy Fried Chicken Sliders! This recipe guides you through making incredibly juicy, flavorful chicken with a shatteringly crisp coating, served with a zesty spicy aioli on soft brioche buns.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into 12 slider-sized pieces
  • 1.5 cups buttermilk
  • 1 tbsp hot sauce like Frank's RedHot
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp black pepper
  • 1 cup mayonnaise
  • 2 tbsp sriracha or to taste
  • 1 tbsp lime juice freshly squeezed
  • 1 clove garlic finely minced
  • 12 slider buns brioche or potato rolls recommended
  • Dill pickle slices for topping
  • 3 cups neutral oil for frying (canola, vegetable, or peanut)

Equipment

  • 1 Heavy-bottomed Pot or Dutch Oven
  • 1 Kitchen thermometer
  • 1 Wire rack

Instructions
 

  1. Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce, and salt. Add the chicken pieces, cover, and refrigerate for at least 2 hours or up to 8 hours.
  2. Prepare the Dredge & Aioli: In a shallow dish, whisk together flour, cornstarch, and all spices for the dredge. In a separate small bowl, mix all ingredients for the spicy aioli and set aside.
  3. Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Press firmly into the flour mixture to coat completely. For extra crunch, double-dip back into the buttermilk and flour. Let rest on a wire rack for 10-15 minutes.
  4. Fry the Chicken: Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken in batches for 4-6 minutes per side, until golden brown and cooked through (165°F internal temp). Drain on a wire rack.
  5. Assemble the Sliders: Toast the buns. Spread spicy aioli on both halves. Place a piece of fried chicken on the bottom bun, top with pickles, and cover with the top bun. Serve immediately.

Notes

Oil Temperature is Key: Use a thermometer to keep the oil at a consistent 350°F (175°C) for the crispiest, non-greasy chicken.
Don't Skip the Rest: Letting the coated chicken rest before frying helps the crust adhere and become extra crispy.
Make-Ahead: The spicy aioli can be made up to 3 days in advance and stored in the fridge.
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