Crispy Chicken Sliders with Garlic Aioli are the ultimate mini sandwich: juicy, golden-fried chicken thighs or cutlets packed into soft slider buns, slathered with garlicky aioli, and topped with crunchy pickles or slaw. These are a crowd favorite — perfect for game days, dinner parties, or indulgent weeknight dinners.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Crispy Chicken
1 lb boneless skinless chicken thighs or breasts, cut into slider-sized pieces
1 cup buttermilk
1 tsp hot sauce
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
Vegetable oil for frying
For the Garlic Aioli
½ cup mayonnaise
3 cloves garlic
1 tsp lemon juice
¼ tsp Dijon mustard
Salt & pepper
For Assembling
8 slider buns
Pickles
Shredded lettuce or slaw
Sliced tomato
Melted butter
Marinate the Chicken (10–30 min)
1
In a bowl, combine:
Buttermilk
Hot sauce (if using)
Add chicken pieces and toss to coat.
Cover and marinate in the fridge for at least 10 minutes , up to 30 minutes .
Make the Garlic Aioli
2
In a small bowl, whisk together:
Mayonnaise
Minced garlic
Lemon juice
Dijon mustard (optional)
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (flavor improves with time).
Prepare the Dredge & Frying Oil
3
In a shallow dish, mix:
Flour
Cornstarch
Salt, pepper, paprika, garlic powder, cayenne
Heat 1½–2 inches of oil in a skillet or pot over 350°F (175°C) . Use a thermometer if possible.
Dredge & Fry the Chicken
4
Remove chicken from buttermilk, letting excess drip off.
Dredge each piece in the flour mixture, pressing firmly to coat thoroughly.
Carefully place chicken into hot oil, working in batches to avoid overcrowding.
Fry for 4–6 minutes per side , until:
Transfer to a wire rack or paper towels to drain.
Toast the Buns
5
Split slider buns and brush with melted butter .
Toast cut-side down in a dry skillet or under a broiler for 1–2 minutes , until golden.
Assemble the Sliders
6
Spread garlic aioli on bottom (and/or top) buns.
Add:
1 piece of crispy chicken
A few pickle slices
Optional: shredded lettuce , tomato slice , or extra hot sauce
Top with bun and secure with a cocktail pick, if serving for a party.
Serving Suggestions
Tips & Variations
8
Oven option : Bake chicken on a wire rack at 425°F for 20–25 min (spray with oil).
Air fryer option : 375°F for 12–15 min, flipping halfway.
Make ahead : Chicken can be fried and reheated in the oven at 375°F for 10 min.
Mini Chicken Parm sliders? Add a spoonful of marinara and melted mozzarella.
Ingredients For the Crispy Chicken
1 lb boneless skinless chicken thighs or breasts, cut into slider-sized pieces
1 cup buttermilk
1 tsp hot sauce
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
Vegetable oil for frying
For the Garlic Aioli
½ cup mayonnaise
3 cloves garlic
1 tsp lemon juice
¼ tsp Dijon mustard
Salt & pepper
For Assembling
8 slider buns
Pickles
Shredded lettuce or slaw
Sliced tomato
Melted butter
Directions Marinate the Chicken (10–30 min)
1
In a bowl, combine:
Buttermilk
Hot sauce (if using)
Add chicken pieces and toss to coat.
Cover and marinate in the fridge for at least 10 minutes , up to 30 minutes .
Make the Garlic Aioli
2
In a small bowl, whisk together:
Mayonnaise
Minced garlic
Lemon juice
Dijon mustard (optional)
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (flavor improves with time).
Prepare the Dredge & Frying Oil
3
In a shallow dish, mix:
Flour
Cornstarch
Salt, pepper, paprika, garlic powder, cayenne
Heat 1½–2 inches of oil in a skillet or pot over 350°F (175°C) . Use a thermometer if possible.
Dredge & Fry the Chicken
4
Remove chicken from buttermilk, letting excess drip off.
Dredge each piece in the flour mixture, pressing firmly to coat thoroughly.
Carefully place chicken into hot oil, working in batches to avoid overcrowding.
Fry for 4–6 minutes per side , until:
Transfer to a wire rack or paper towels to drain.
Toast the Buns
5
Split slider buns and brush with melted butter .
Toast cut-side down in a dry skillet or under a broiler for 1–2 minutes , until golden.
Assemble the Sliders
6
Spread garlic aioli on bottom (and/or top) buns.
Add:
1 piece of crispy chicken
A few pickle slices
Optional: shredded lettuce , tomato slice , or extra hot sauce
Top with bun and secure with a cocktail pick, if serving for a party.
Serving Suggestions
Tips & Variations
8
Oven option : Bake chicken on a wire rack at 425°F for 20–25 min (spray with oil).
Air fryer option : 375°F for 12–15 min, flipping halfway.
Make ahead : Chicken can be fried and reheated in the oven at 375°F for 10 min.
Mini Chicken Parm sliders? Add a spoonful of marinara and melted mozzarella.
Crispy Chicken Sliders with Garlic Aioli
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