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Crispy Chicken Sliders with Garlic Aioli

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Crispy Chicken Sliders with Garlic Aioli

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
Marinate the Chicken (10–30 min)
1

  1. In a bowl, combine:

    • Buttermilk

    • Hot sauce (if using)

  2. Add chicken pieces and toss to coat.

  3. Cover and marinate in the fridge for at least 10 minutes, up to 30 minutes.

Make the Garlic Aioli
2

  1. In a small bowl, whisk together:

    • Mayonnaise

    • Minced garlic

    • Lemon juice

    • Dijon mustard (optional)

  2. Season with salt and pepper to taste.

  3. Cover and refrigerate until ready to serve (flavor improves with time).

Prepare the Dredge & Frying Oil
3

  1. In a shallow dish, mix:

    • Flour

    • Cornstarch

    • Salt, pepper, paprika, garlic powder, cayenne

  2. 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

  1. Remove chicken from buttermilk, letting excess drip off.

  2. Dredge each piece in the flour mixture, pressing firmly to coat thoroughly.

  3. Carefully place chicken into hot oil, working in batches to avoid overcrowding.

  4. Fry for 4–6 minutes per side, until:

    • Deep golden brown

    • Internal temp reaches 165°F (74°C)

  5. Transfer to a wire rack or paper towels to drain.

Toast the Buns
5

  1. Split slider buns and brush with melted butter.

  2. Toast cut-side down in a dry skillet or under a broiler for 1–2 minutes, until golden.

Assemble the Sliders
6

  1. Spread garlic aioli on bottom (and/or top) buns.

  2. Add:

    • 1 piece of crispy chicken

    • A few pickle slices

    • Optional: shredded lettuce, tomato slice, or extra hot sauce

  3. Top with bun and secure with a cocktail pick, if serving for a party.

Serving Suggestions
7

  • Serve with:

    • Sweet potato fries

    • Crispy zucchini chips

    • Cold beer or sparkling lemonade

  • Make it spicy: Add a drizzle of sriracha or a spicy slaw

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.

Nutrition Facts

8 servings

Serving size