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Crispy Chicken Sliders with Spicy Mayo

Three Crispy Chicken Sliders with Spicy Mayo piled high on soft buns, topped with pickles.
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A recipe for making small sandwiches featuring crunchy fried chicken breasts topped with a simple spicy mayonnaise.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 12 small, uniform pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • 12 slider buns
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • 1/4 teaspoon smoked paprika
  • Dill pickle chips, for topping

Instructions

  1. Prepare the chicken dredge: In one shallow dish, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder. In a second dish, whisk the eggs and buttermilk together.
  2. Dredge the chicken: Dip each chicken piece first into the wet mixture, letting excess drip off. Then, press the chicken firmly into the dry flour mixture, coating completely. Repeat the dip in the wet mixture and then back into the dry mixture for a double coating to maximize crispiness.
  3. Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C).
  4. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C).
  5. Drain the chicken: Remove the chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Make the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and smoked paprika until smooth.
  7. Assemble the sliders: Lightly toast the slider buns if desired. Spread a generous amount of spicy mayo on both the top and bottom halves of each bun. Place 2 to 3 pickle chips on the bottom bun, top with a piece of crispy chicken, and place the top bun on. Serve immediately.

Notes

  • For extra crunch, let the dredged chicken rest on a rack for 10 minutes before frying.
  • Adjust the amount of sriracha in the mayo to control the heat level.
  • Use potato rolls or brioche buns for the best slider texture.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-sliders-with-spicy-mayo/