Go Back
Close-up of three crispy Fried Chicken Sliders with visible breading texture and glossy toasted buns on a grey surface.

Fried Chicken Sliders with Spicy Mayo and Ridged Dill Pickles

Crispy, golden Fried Chicken Sliders featuring a craggy double-dredged crust, creamy pale orange spicy mayo, and ridged dill pickles on toasted brioche. The perfect high-texture handheld meal for game days or family dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 sliders
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Boneless Skinless Chicken Thighs Cut into 3-inch slider-sized pieces
  • 1.5 cups Buttermilk For brining
  • 1 tbsp Hot Sauce Added to brine
  • 2 cups All-Purpose Flour
  • 1 cup Cornstarch For extra crunch
  • 1 tbsp Kosher Salt
  • 0.5 cup Mayonnaise
  • 2 tbsp Sriracha Adjust for pale orange color
  • 6 total Brioche Slider Buns Butter-toasted
  • 12 slices Ridged Dill Pickles 2 per slider

Equipment

  • 1 Dutch Oven For maintaining consistent frying temperature.
  • 1 Instant-Read Thermometer To ensure oil stays at 350°F.
  • 1 Wire Cooling Rack Prevents the chicken from becoming soggy.

Method
 

Brining and Prepping
  1. Whisk buttermilk, hot sauce, and half the spices. Submerge chicken and marinate for at least 4 hours.
  2. Mix flour, cornstarch, and remaining spices. Drizzle 2 tbsp of brine into the flour to create craggy clumps.
Frying and Assembly
  1. Press chicken pieces into the flour mixture, ensuring clumps adhere to the surface.
  2. Deep fry at 350°F (175°C) for 5-7 minutes until deep-golden-brown and craggy.
  3. Toast buns, apply spicy mayo to the bottom, add chicken and two ridged pickles. Top with the tilted bun.

Notes

Always use a wire rack for cooling to maintain the craggy texture.
Ensure the oil returns to 350°F between batches.