Crispy Chicken Sliders Recipe

Marinate

Place chicken tenders in a medium bowl. Add buttermilk and hot sauce, toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the chicken.

Prepare Breading

In a shallow bowl or wide dish, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Dredge

Remove chicken from buttermilk, letting excess drip off. Working one at a time, press each tender into the flour mixture to fully coat, then shake off excess. For an extra-crispy crust, dip the coated tender back briefly into the leftover buttermilk then press into the flour mixture again for a double-coat.

Heat Oil

Pour vegetable oil into a heavy-bottomed saucepan or deep skillet to reach about 1.5 inches depth (approximately 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C) or small breadcrumbs sizzle and brown in about 30 seconds.

Fry

Fry the tenders in batches (don't overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to remove and transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Drain excess oil on paper towels only if necessary.

In a small bowl, whisk together mayonnaise, Greek yogurt, chopped dill, lemon juice, minced garlic, honey, kosher salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble so flavors meld (at least 10 minutes).

In a medium bowl combine shredded green cabbage, red cabbage, grated carrot, and sliced red onion. Add mayonnaise, apple cider vinegar, sugar, kosher salt, and black pepper. Toss until evenly coated. Taste and adjust seasoning. Let sit 10–15 minutes to soften slightly.

If desired, split potato rolls and lightly brush cut sides with softened butter. Toast cut sides in a skillet over medium heat until golden, about 1 minute.

Spread about 1 tbsp of creamy dill sauce on the bottom half of each roll. Place one fried chicken tender per slider on the sauce. Top each tender with roughly 2–3 tablespoons of house slaw and 3 pickle slices (arrange as desired). Spoon an additional 1 tsp of sauce on the top bun if you like extra creaminess, then close the slider.

Serve immediately while chicken is hot and crispy. Makes 3 sliders (one tender per slider).