Go Back
A smartphone photo of a golden-brown Fried Chicken Slider showcasing the visible crunchy seasoning and shiny bun.

Fried Chicken Sliders: The Ultimate Crispy Brioche Minis

These Fried Chicken Sliders feature a craggy, deep golden-brown breaded chicken breast nestled in a buttery brioche bun. Topped with a signature pale orange creamy sauce and crinkle-cut pickles, they are the ultimate crispy, handheld comfort food.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 sliders
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Slider Components
  • 1 lb Chicken Breast 450g, cut into 12 slider-sized pieces
  • 1 cup Buttermilk 240ml
  • 2 cups All-Purpose Flour 250g
  • 1/2 cup Cornstarch 60g
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 quart Neutral Oil 950ml, for frying
  • 12 Brioche Slider Buns
  • 4 tbsp Butter 60g, melted
  • 1/2 cup Mayonnaise 120ml
  • 2 tbsp Ketchup 30ml
  • 1 tsp Yellow Mustard 5ml
  • 36 slices Crinkle-Cut Dill Pickles 3 per slider

Equipment

  • 1 Dutch Oven or Cast Iron Skillet For frying
  • 1 Digital Meat Thermometer To monitor oil and chicken temp
  • 1 Wire Cooling Rack To maintain crispiness
  • 1 Pastry Brush For buttering buns

Method
 

Preparation
  1. Submerge chicken pieces in 1 cup (240ml) buttermilk for 30 minutes to tenderize.
  2. Whisk flour, cornstarch, and spices. Drizzle in 2 tbsp buttermilk to create craggy clumps.
Cooking
  1. Press chicken into flour, back into buttermilk, then back into flour for a thick double-coating.
  2. Fry in 350°F (175°C) oil for 4-5 minutes per side until deep golden-brown and internal temp is 165°F (74°C).
  3. Brush brioche buns with melted butter and toast under broiler for 1-2 minutes until shiny and golden.
Assembly
  1. Spread pale orange sauce on the bun, place chicken, top with 3 pickles, and finish with the top bun.

Notes

Use a wire rack to cool the chicken to maintain the crunchy exterior.
Ensure oil returns to 350°F between batches for consistent browning.