Crispy Chicken Sliders Recipe

Trim excess fat from the chicken thighs and cut each thigh into 2 equal pieces to make 8 slider-sized pieces.

In a bowl, combine buttermilk, minced garlic, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to blend.

Add the chicken pieces to the marinade, pressing them down so they’re submerged. Cover and refrigerate for at least 2 hours or up to overnight (minimum 2 hours preferred).

About 30 minutes before frying, remove chicken from fridge to come slightly toward room temperature and set up breading station.

In a shallow dish combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and cayenne. Stir to evenly distribute spices.

Remove each piece of chicken from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Place on a rack and let rest 10 minutes to set the crust.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) — oil should be about 1 to 1 1/2 inches deep. If you don’t have a thermometer, test with a small pinch of flour: it should sizzle immediately.

Fry chicken in batches (do not overcrowd) 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet.

While chicken rests, combine honey, gochujang (or sweet chile paste), rice vinegar, soy sauce, lime juice, and sesame oil in a small saucepan.

Warm over low heat, whisking, until the honey thins and the glaze is glossy and slightly reduced, about 2–3 minutes. Do not boil. Remove from heat and keep warm.

Brush or toss the fried chicken pieces in the warm glaze just before assembling (reserve a small amount for drizzling).

Place julienned daikon and carrot in a heatproof bowl or jar.

In a small saucepan, combine rice vinegar, water, sugar, and 1/2 tsp kosher salt. Warm gently, stirring until sugar and salt dissolve—do not need to boil.

Pour the hot pickling liquid over the vegetables. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 1 hour). These can be made a day ahead.

In a mixing bowl combine shredded green and red cabbage, chopped cilantro and mint.

In a small bowl whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth.

Pour the dressing over the shredded cabbage and herbs, toss to combine. Taste and adjust seasoning. Keep chilled until assembly.

Preheat oven to 350°F (175°C). Lightly brush split slider buns with melted butter and place cut-side up on a baking sheet. Toast 4–6 minutes until lightly golden.

Place a glazed fried chicken piece on the bottom half of each bun.

Top chicken with a small handful of herb slaw, then add 1–2 tablespoons of pickled daikon & carrots per slider and a few pickled jalapeño slices if using.

Drizzle reserved honey-chile glaze over the top, finish with a cilantro leaf, and cap with the bun top.

Serve immediately while chicken is hot and crisp.