Fried Chicken Sliders Recipe

Prep chicken

Trim any excess fat from the chicken thighs. If thighs are large, halve them so each piece will be slider-sized (about 2–3 oz raw each). Pat dry lightly with paper towels.

Marinate

In a bowl, combine buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add chicken pieces, submerge, cover, and refrigerate at least 1 hour and up to 8 hours. The buttermilk tenderizes and seasons the chicken.

Make seasoned flour

In a shallow dish or rimmed baking sheet, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the surface so a thick coating forms. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on pan). 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 and brown slowly.

Fry chicken

Working in batches (do not crowd the pan), gently lower coated chicken pieces into the oil. Fry until golden brown and cooked through, about 4–6 minutes per side depending on size. Internal temperature should reach 165°F (74°C). Adjust heat to maintain 325–350°F while frying.

Drain

Transfer fried chicken to a wire rack set over a sheet pan lined with paper towels to drain and keep crisp. Let rest 3–5 minutes before assembling so juices redistribute.

Make sauce

In a small bowl, combine mayonnaise, yellow mustard, and honey (if using) to make a quick sandwich sauce. Taste and add a teaspoon of hot honey or hot sauce if you want a spicy-sweet kick. Adjust salt to taste.

Toast buns

Halve slider buns. In a skillet over medium heat, melt butter and toast cut sides of buns until golden, about 1–2 minutes. Alternatively, brush buns with melted butter and toast under a broiler briefly (watch carefully).

Assemble sliders

Spread about 1 teaspoon of sauce on the bottom half of each bun. Place 1 piece of fried chicken on each, top with a slice of pickle and a small lettuce leaf, then add a dab of sauce to the top bun and close. Repeat for remaining sliders.

Serve

Serve immediately while chicken is hot and crisp. Provide extra pickles and hot sauce on the side if desired.