Fried Chicken Slider Recipe

Trim and pound

Trim excess fat from the chicken thighs and cut each thigh into 2 equal pieces so they fit slider buns (you should have about 8 pieces). If pieces are uneven, gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin between plastic wrap.

In a medium bowl whisk together buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the cut chicken, pressing to submerge. Cover and refrigerate for at least 1 hour or up to 6 hours (longer for more flavor; don’t exceed 12 hours).

Set up a breading station: In a shallow dish combine flour, cornstarch, smoked paprika, cayenne, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In a second shallow bowl whisk together the eggs and 1/4 cup milk.

Working one piece at a time, remove a chicken piece from the buttermilk, letting excess drip off. Dredge in the flour mixture, then dip into the egg wash, then back into the flour mixture, pressing firmly so the breading adheres. Place breaded pieces on a wire rack and let rest 10–15 minutes to set the crust (this helps prevent slippage when frying).

Heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). You should have about 1–1.5 inches of oil depth for shallow frying. Use a thermometer for accuracy.

Fry the chicken in batches (do not overcrowd) for about 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying. Transfer cooked pieces to a wire rack set over a sheet pan lined with paper towels to drain.

Lightly season the hot fried chicken with the 1/4 teaspoon finishing salt as they come out for immediate seasoning.

Make the spicy maple-buffalo sauce: In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Whisk in 1/4 cup hot sauce and 2 tablespoons maple syrup until combined and slightly thickened, about 1–2 minutes. Taste and add 1 teaspoon honey if you want a touch more sweetness. Keep warm off the heat.

Toss: Place the fried chicken pieces in a bowl, pour the warm spicy-maple-buffalo sauce over them and toss gently to coat each piece evenly. Reserve a little sauce (about 1 tablespoon) for brushing buns if desired.

Toast buns: Butter the insides of the slider buns with the softened butter. Heat a skillet over medium and toast buns cut-side down until golden, about 1–2 minutes.

Assemble sliders: On each bottom bun place a lettuce leaf, one sauced fried chicken piece, 1–2 dill pickle slices (depending on size), and a light drizzle of any reserved sauce. Top with the bun crown.

Serve: Arrange sliders on a platter and serve immediately while hot and crisp. Provide extra maple-buffalo sauce on the side if desired.