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Ingredients
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Chicken & Breading
House Slaw
Spicy Aioli
Assembly & Garnish
Method
Chicken & Breading
- 1
Prep the chicken
Trim excess fat from chicken thighs and, if large, halve each thigh crosswise to make 8 slider-sized pieces. Pat pieces dry with paper towel.
- 2
Marinate briefly
Place chicken pieces in a bowl and add buttermilk and hot sauce. Toss to coat, cover, and refrigerate for 15–30 minutes (brief soak tenderizes and helps the breading stick).
- 3
Make the dry mix
In a shallow dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to blend evenly.
- 4
Bread the chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing so the coating adheres. Place on a wire rack for 5 minutes to set.
- 5
Fry
Pour vegetable oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until a thermometer reads 350°F (175°C) or a small piece of bread sizzles immediately. Fry chicken in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.
House Slaw
- 6
In a mixing bowl combine shredded green and red cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning. Refrigerate until assembly (can be made up to 2 hours ahead).
Spicy Aioli
- 7
Whisk together mayonnaise, Sriracha, lemon juice, minced garlic, smoked paprika, and salt until smooth. Taste and adjust heat or acidity. Chill until ready to assemble. (Can be made a day ahead.)
Assembly & Garnish
- 8
- 9
Build the sliders: Spread about 1 teaspoon of spicy aioli on the bottom half of each bun. Place a crispy chicken piece on top, add 1–2 tablespoons house slaw, and 2 pickle slices. Spread a little aioli on the top bun if desired and close the slider.
- 10
Serve: Arrange sliders on a platter and serve immediately while chicken is hot and crispy. Provide extra aioli and pickles on the side.