Fried Chicken Sliders Recipe

Trim and butterfly (optional)

Trim excess fat from the chicken thighs. If any thighs are thick, butterfly or flatten to an even thickness of about 1/2 inch so they cook evenly. Cut each thigh into 2 pieces to yield 8 slider-sized pieces.

In a bowl or resealable bag combine buttermilk, hot sauce, 1 tsp salt, and 1 tsp freshly ground black pepper. Add the chicken pieces, turning to coat. Refrigerate and marinate for at least 1 hour and up to 6 hours. Longer will tenderize more and add flavor.

In a wide shallow bowl or baking dish whisk together 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp baking powder. This dry mix creates a crispy, spiced crust.

Set up a three-step coating station: (1) 1/2 cup flour in a shallow dish for initial dredge, (2) beaten eggs with 2 tbsp milk in another bowl, (3) the seasoned flour mix for final coat.

Working with one piece at a time: dredge chicken in the 1/2 cup flour, shake off excess, dip into the egg wash, then press into the seasoned flour mixture to fully coat. For extra crunchy crust, double-dip: return to the egg wash and then press into the seasoned flour again. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns in ~30 seconds, oil is ready.

Fry the chicken in batches—do not overcrowd—until golden brown and an internal temperature of 165°F (74°C) is reached, about 3–5 minutes per side depending on size. Use tongs to turn gently. Remove to a wire rack set over a baking sheet and immediately season lightly with salt and pepper while hot. Keep finished pieces warm in a 200°F (95°C) oven if needed while frying remaining batches.

While chicken fries, make the sauce: whisk together mayonnaise, honey, and 1 tsp hot sauce until smooth. Taste and adjust: add more hot sauce for heat or additional honey for sweetness.

Slice buns and brush cut sides with melted butter. Toast cut sides in a skillet or on a sheet in the oven until golden and slightly crisp, about 1–2 minutes in a skillet or 4–6 minutes at 375°F (190°C) in oven. If using lettuce, arrange small leaves on bottom buns; place a fried chicken piece on each, top with a pickle slice and 1 tsp sauce, then crown with the top bun.

Assemble sliders immediately so the crust stays crisp: for each slider place sauce on the bun (bottom and/or top), add lettuce if using, fried chicken, 1 slice or 1 tbsp of pickles, and finish with the bun top. Serve warm.

Serve 8 sliders with any remaining sauce on the side. Leftover chicken can be refrigerated up to 2 days; reheat in a 350°F (175°C) oven to maintain crispness.