Fried Chicken Slider Recipe

Make the brine

In a bowl or large container combine 4 cups water, 3 tbsp kosher salt, 2 tbsp sugar, smashed garlic, peppercorns, and half of the dill (reserve fronds for sauce). Stir until salt and sugar dissolve. Add 1 cup ice to cool the brine.

Brine the chicken

Place the trimmed chicken pieces into the cooled brine so they are fully submerged. Cover and refrigerate for 1 to 4 hours (1–2 hours for thin cutlets or slider-sized pieces; up to 4 hours for thicker pieces). Do not over-brine.

Drain and dry

Remove chicken from brine, discard brine, and pat pieces very dry with paper towels. Let rest 20 minutes at room temperature while you prepare breading and sauce.

Set up dredging station

In a shallow bowl whisk together 1 cup buttermilk and 1 egg until smooth. In a separate bowl combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. For extra crisp, shake the brined chicken in flour, then into the buttermilk-egg, then back into the flour, pressing to adhere.

Heat oil

Pour 3 cups neutral oil into a heavy-bottomed pan or deep skillet to a depth of about 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately but not burn.

Bread the chicken

Dredge each piece of chicken in the flour mixture, dip into the buttermilk-egg, then back into the flour mixture, pressing to form an even coating. Set on a wire rack while oil heats.

Fry the chicken in batches without crowding: carefully lower pieces into the hot oil and fry until golden brown and internal temperature reaches 165°F (74°C) — about 4–6 minutes for thin pieces and 7–9 minutes for thicker pieces. Turn once halfway through. Adjust heat to maintain 325–350°F.

Transfer fried chicken to a wire rack set over a sheet pan and keep in a warm oven (200°F / 90°C) for up to 15 minutes while finishing remaining pieces to keep crisp.

Make the dill sauce

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tsp Dijon, 2 tbsp finely chopped fresh dill, 1 tsp lemon juice, 1/2 tsp white wine vinegar, and 1/2 tsp honey (optional). Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity/salt as needed. Chill until ready to use.

Prepare rolls and toppings

Preheat oven broiler or set oven to 350°F (175°C). Halve the Hawaiian slider rolls and brush cut sides lightly with softened butter. Toast cut-side up under the broiler or in the oven until golden (1–3 minutes) — watch carefully to avoid burning. Place a piece of butter lettuce and a pickle on each bottom bun.

Assemble sliders

Place a fried chicken piece on each prepared bottom roll. Spoon about 1 tbsp dill sauce over each chicken (adjust to taste). Top with the roll tops and serve immediately while hot and crisp.

Serve & store: Serve hot. Leftover fried chicken can be chilled in an airtight container for up to 3 days; reheat in a 375°F oven on a rack to restore crispness. Sauce keeps refrigerated for up to 5 days.