Fried chicken sliders always feel like a good idea—easy to eat, big on crunch, and perfect for weeknights or gatherings. These sliders start with chicken marinated in seasoned buttermilk, giving each piece a tender, juicy center. A well-seasoned flour coating creates the crispy outer layer every great slider needs. Once fried, the chicken is tucked into soft slider buns with classic toppings like pickles, slaw, or spicy mayo.

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They’re simple to prepare, reliable for meal planning, and always a hit at parties. Whether you’re feeding a crowd or just want a fun dinner, these sliders deliver satisfying comfort in every bite.

Why These Sliders Turn Out Crispy Every Time

This recipe works because each step builds flavor and texture:
• The buttermilk marinade softens the chicken and seasons it from the inside out.
• A layered flour mixture ensures a crunchy crust with real flavor in every bite.
• Maintaining the right frying temperature keeps the coating crisp—not greasy.
• Chicken thighs are naturally juicy, but thin-sliced breasts work well too.

The result is consistent, reliable crispiness with a tender center.

Ingredients You’ll Need

Chicken

• 1 lb boneless, skinless chicken thighs (or thin-sliced breasts)
• 1 cup buttermilk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp cayenne (optional)

Breading

• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp black pepper

For Frying

• About 2 cups vegetable oil

To Assemble

• 6 slider buns (brioche or Hawaiian rolls)
• Dill pickle slices
• Coleslaw (optional)
• Spicy mayo or your favorite sauce
• 1 tbsp melted butter (optional)

How to Make Crispy Fried Chicken Sliders

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Marinate the Chicken

Whisk buttermilk with salt, pepper, paprika, garlic powder, and cayenne. Add the chicken and coat completely. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

2. Prepare the Flour Coating

Mix flour, salt, paprika, garlic powder, onion powder, and pepper. Spread the mixture in a shallow bowl for easier dredging.

3. Bread the Chicken

Lift chicken from the marinade and let excess drip off. Coat each piece thoroughly in the flour mixture. Shake off loose flour.

4. Fry Until Crisp and Golden

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in small batches, cooking 4–6 minutes per side or until golden brown and cooked to 165°F internally. Rest pieces on a wire rack so the crust stays crisp.

5. Build the Sliders

Toast the buns lightly. Add spicy mayo, a piece of fried chicken, pickles, and slaw if you’re using it. Top with the bun and serve hot.

Sliders are best right after frying, when the contrast between soft bun and crunchy chicken is strongest.

Air Fryer & Oven Versions

Air Fryer

Lightly spray breaded chicken with oil.
Cook at 375°F for 12–15 minutes, flipping halfway.

Oven-Baked

Place breaded chicken on a rack over a baking sheet.
Bake at 425°F for 20–25 minutes.

These methods produce a lighter alternative while maintaining good texture.

Topping Ideas

• Spicy mayo (mayo + hot sauce)
• Dill or sweet pickles
• Creamy coleslaw
• Pepper jack or cheddar
• Pickled red onions
• Honey butter on toasted buns
• Thin tomato slices

What to Serve With Chicken Sliders

• Sweet potato fries
• Mac and cheese
• Potato salad
• Corn on the cob
• Fresh fruit
• Crispy waffle fries
• Simple green salad

Perfect for a slider bar or game-day spread.

Common Mistakes to Avoid

• Crowding the pan: Causes soggy coating.
• Cool oil: Leads to greasy chicken. Keep oil between 325–350°F.
• Skipping the rack: Paper towels steam the crust.
• Uneven dredging: Pat the chicken lightly before coating.
• Overcooking small pieces: Use a thermometer to avoid dry chicken.

FAQ

Can I use chicken breasts instead of thighs?
Yes. Thinly sliced breasts work well. Keep pieces similar in size for even cooking.

How long can I marinate the chicken?
Up to 24 hours. Longer marinating increases tenderness.

What buns work best?
Brioche or Hawaiian rolls add sweetness and hold their shape.

Can I prep these ahead?
You can marinate and bread ahead, but fry right before serving for the best crunch.

How do I keep fried chicken crispy for guests?
Keep pieces on a wire rack in a 200°F oven until serving.

Can I freeze leftover fried chicken?
Yes. Freeze after cooling and reheat in an air fryer at 375°F until crisp.

Conclusion

These Crispy Fried Chicken Sliders are the kind of recipe you can rely on, whether you’re preparing dinner for your family or feeding a crowd. The buttermilk marinade ensures the chicken stays juicy, the seasoned flour creates a crunchy coating, and the toppings let you personalize each slider to match your tastes. They come together with simple ingredients, cook quickly, and deliver consistently satisfying results. Serve them hot, pair them with your favorite sides, and enjoy a meal that feels special without requiring much work. These sliders always disappear fast—and for good reason.

Printable Recipe Card

Crispy Fried Chicken Sliders

Author: Isaac Blogger
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6 sliders
Category: Dinner, Sandwich
Method: Frying
Cuisine: American

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Ingredients

Chicken

• 1 lb boneless, skinless chicken thighs or thin-sliced chicken breasts
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)

Breading

• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper

For Frying

• About 2 cups vegetable oil (or as needed for shallow frying)

For Serving

• Slider buns
• Dill pickle slices
• Coleslaw (optional)
• Spicy mayo or preferred sauce

Instructions

1. In a bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, and cayenne if using. Add chicken and coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
2. In a shallow bowl, mix flour, salt, paprika, garlic powder, onion powder, and black pepper.
3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, shaking off excess coating.
4. Heat oil in a heavy skillet or Dutch oven over medium heat until it reaches about 350°F (175°C).
5. Fry chicken in small batches, turning as needed, until golden brown and fully cooked. The chicken should reach an internal temperature of 165°F (74°C).
6. Transfer cooked chicken to a wire rack and allow it to rest briefly.
7. Assemble sliders by placing fried chicken on buns with pickles, sauce, and optional toppings. Serve warm.

Nutrition (Per Slider, Approximate)

• Calories: 425
• Protein: 23 g
• Fat: 22 g
• Carbohydrates: 32 g

Nutrition Disclaimer:
Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.