Fried Chicken Sandwich Sliders Recipe

Trim and brine-ish soak

Trim excess fat from chicken thighs and cut each thigh into 2-3 pieces sized to fit slider buns (you want 12 pieces total). Place chicken pieces in a bowl with buttermilk and the egg; stir to combine so all pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and helps breading adhere).

Prepare dredge

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder until evenly combined.

Dredge chicken

Remove one piece of chicken from the buttermilk mixture, letting excess drip back into the bowl. Press the chicken firmly into the flour mixture, coat completely, then shake off excess. For an extra-crispy crust, dip the floured piece briefly back into the buttermilk then coat again in the flour mixture for a double dredge. Place dredged pieces on a wire rack while you finish the rest.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until thermometer reads 350°F (175°C). If you don't have a thermometer, a small pinch of flour should sizzle immediately and bubble steadily.

Fry

Fry chicken in batches without overcrowding—3 to 4 pieces per batch depending on pan size—maintaining oil temperature between 325–350°F (160–175°C). Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Use tongs to turn pieces gently for even color. Transfer cooked pieces to a wire rack set over a baking sheet to drain for a minute or two.

While chicken rests, combine chili crisp and honey in a small bowl and stir until smooth. Taste and adjust balance—add more honey for sweetness or more chili crisp for heat. Keep warm or at room temperature.

Toss: if you prefer evenly coated spicy-sweet chicken, place hot fried chicken in a bowl, spoon 2 tablespoons of the chili-honey mixture over it, and gently toss to coat. Alternatively, reserve the sauce to brush onto the cooked chicken pieces just before assembly for more controlled heat.

If using chilled ranch, give it a quick stir. Prepare pickle chips so each slider will get one pickle slice. If you like extra tang, pat the pickles dry so they don't make the bun soggy.

Toast buns (optional)

Preheat broiler or a skillet. Lightly brush interior of slider buns with melted butter. Toast under broiler or in skillet until edges are golden, about 1–2 minutes under broiler or 30–45 seconds per side in skillet. Watch carefully to avoid burning.

Assemble sliders

Spread a thin layer (about 1 tsp) of ranch on the bottom half of each bun. Place a piece of chili-honey glazed fried chicken on top. Add one dill pickle chip per slider and a small spoonful (about 1 tbsp) of coleslaw if using. Finish with a drizzle of any remaining chili-honey sauce and, if desired, a light sprinkle of flaky salt and cracked black pepper. Cap with the top bun.

Serve sliders immediately while chicken is hot and crisp. Provide extra ranch and chili-honey sauce on the side for dipping. These are best eaten within 30 minutes of assembly to preserve texture.

Storage: leftover fried chicken (unassembled) can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack until warmed through and crisp, about 8–10 minutes.