Crispy Fried Chicken Sliders Recipe Easy Homemade Pickle Sliders
These crispy fried chicken sliders feature juicy chicken with a crunchy, flaky crust paired with tangy pickle slices, all served on soft, buttery slider buns. Perfect for quick meals, gatherings, and nostalgic comfort food lovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced into small slider-sized pieces
- 1 cup buttermilk (240ml) – tenderizes and adds tang (use dairy-free milk with 1 tbsp vinegar if needed)
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs, lightly beaten
- 8 slider buns, soft and slightly toasted (buttery brioche or potato buns recommended)
- Pickle slices (dill or bread-and-butter, freshly sliced or store-bought)
- Mayonnaise or special sauce (optional: mix mayo with a teaspoon of hot sauce or mustard)
- Butter for toasting buns
- Vegetable oil or peanut oil, enough for 2-inch deep frying (about 4 cups / 1 liter)
Instructions
- Slice chicken breasts into slider-sized pieces, about 3-4 ounces (85-115g) each. Place in a large bowl with buttermilk and hot sauce. Stir gently to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Set up a dredging station with the beaten eggs in another bowl.
- Pour oil into a frying pan or Dutch oven to a depth of about 2 inches (5 cm). Heat oil to 350°F (175°C). Use a cooking thermometer for accuracy.
- Remove chicken pieces from the buttermilk, letting excess drip off. Dip each piece in the seasoned flour, then into the egg wash, then back into the flour for a double coating. Press flour firmly for a thick crust.
- Carefully place chicken pieces in hot oil without overcrowding. Fry about 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently.
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest 5 minutes to keep crust crispy and juices locked in.
- Butter slider buns lightly and toast in a pan or oven until golden and warm.
- Spread mayo or special sauce on buns, add fried chicken piece, top with pickle slices, then crown with the top bun.
Notes
Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Use a wire rack to drain fried chicken instead of paper towels to maintain crispiness. Let chicken rest before assembling sliders to prevent soggy coating. For gluten-free, substitute flour with almond or gluten-free flour blend and use gluten-free buns. For dairy-free, use dairy-free milk with vinegar instead of buttermilk.
Nutrition
- Serving Size: 1 slider
- Calories: 280320
- Fat: 1520
- Carbohydrates: 2025
- Protein: 1822
Keywords: crispy fried chicken sliders, homemade pickle sliders, fried chicken recipe, slider recipe, comfort food, easy chicken sliders