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mini fried chicken sandwiches with crunchy coating and slider buns
Isaac blogger

Crispy Fried Chicken Sliders

Crispy fried chicken sliders made with buttermilk-marinated chicken, seasoned coating, and soft buns for a crunchy, juicy, crowd-pleasing sandwich perfect for dinners or gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time: 1 hour
Total Time 1 hour 35 minutes
Servings: 6
Course: Dinner, Sandwich
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 1 lb boneless skinless chicken thighs or thin-sliced chicken breasts
  • 1 cup buttermilk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (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 (enough for 1–1½ inches depth in pan)
  • For Serving
  • Slider buns
  • Dill pickle slices
  • Coleslaw (optional)
  • Spicy mayo or preferred sauce

Method
 

  1. Before You Begin
  2. Prepare equipment and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, and cayenne. Add chicken and coat evenly. Cover and refrigerate at least 1 hour or up to 24 hours.
  4. In a shallow bowl, mix flour, salt, paprika, garlic powder, onion powder, and pepper.
  5. Remove chicken from marinade, allowing excess to drip off. Coat thoroughly in flour mixture and shake off excess.
  6. Heat oil in a heavy skillet or Dutch oven over medium heat until it reaches about 350°F (175°C).
  7. Fry chicken in batches 4–6 minutes per side depending on thickness until golden brown and internal temperature reaches 165°F (74°C).
  8. Transfer to a wire rack and rest briefly to keep coating crisp.
  9. Assemble sliders with chicken, pickles, sauce, and toppings. Serve warm.

Notes

  • Keep oil between 325–350°F for crisp coating and even cooking.
  • Avoid overcrowding the pan.
  • Use similar-sized chicken pieces for uniform doneness.
  • Rest chicken briefly after frying to keep crust crisp.
  • Cook chicken to 165°F (74°C) internally.
  • Refrigerate leftovers within 2 hours and store up to 3 days.
  • Do not reuse marinade from raw chicken.
  • Reheat until heated through and crisp before serving.