Crispy Chicken Sliders with Pickle Mayo

Prep Time 25 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
Description

These Crispy Chicken Sliders with Pickle Mayo feature golden, crunchy chicken tucked into soft slider buns and finished with a creamy, tangy pickle mayo. Perfect for parties, game days, or an easy family meal, this crowd-pleasing recipe delivers big flavor in a small bite.

Ingredients
    For the Crispy Chicken
  • 500 g boneless chicken thighs or chicken breast (cut into slider-sized pieces)
  • 1 cup buttermilk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
    • For the Crispy Coating
  • 1.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper (optional)
  • 1 tsp salt
    • For the Pickle Mayo
  • 0.75 cup mayonnaise
  • 3 tbsp finely chopped pickles
  • 1 tbsp pickle juice
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
    • For Assembling the Sliders
  • 8 slider buns
  • 4 lettuce leaves (cut to size)
  • 1 medium tomato (thinly sliced)
  • Oil for deep frying (vegetable or sunflower oil)
Instructions
    Marinate the Chicken
  1. 1
    In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 20 minutes. This step tenderizes the chicken and builds flavor from the inside.
    2. Prepare the Crispy Coating
  2. 2
    In a separate bowl, mix flour, cornstarch, paprika, onion powder, cayenne pepper, and salt. Whisk well so the seasoning is evenly distributed. The cornstarch is key for extra crunch.
    3. Coat the Chicken
  3. 3
    Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a thick, craggy coating. Place coated chicken on a tray and rest for 5 minutes to help the coating stick.
    4. Fry the Chicken
  4. 4
    Heat oil in a deep pan to 175°C. Fry chicken in batches for 4–5 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
    5. Make the Pickle Mayo
  5. 5
    In a small bowl, mix mayonnaise, chopped pickles, pickle juice, garlic powder, and black pepper. Stir until smooth and creamy. Chill for 10 minutes for best flavor.
    6. Assemble the Sliders
  6. 6
    Lightly toast the slider buns if desired. Spread a generous layer of pickle mayo on the bottom bun. Add crispy chicken, lettuce, and tomato slices. Finish with the top bun and gently press.
Note

For extra crunch, double-dip the chicken by briefly returning it to the buttermilk and coating again in flour.

Store leftover fried chicken separately in an airtight container in the refrigerator for up to 2 days.

Reheat in an oven or air fryer to maintain crispiness.

You can add a slice of halal cheese or a drizzle of hot sauce for variation.

Keywords: crispy chicken sliders, easy chicken sliders, party food, quick dinner, comfort food
Read it online: https://petitepanini.com/recipe/crispy-chicken-sliders-with-pickle-mayo-2/