Fried Chicken Sliders – The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli. These chicken sliders are so amazingly good!
My husband and I were blown away by how tasty they were when we first made them. The corn flakes in this recipe give the fried chicken the most delicious slightly sweet super crunchy texture that is out of this world.
Layered with toasty Hawaiian buns, crunchy dill pickles, shredded lettuce and the spicy kick from the sriracha aioli make these the best Fried Chicken Sliders ever. I am so excited to share this recipe with you.
These sliders are perfect served as an appetizer at parties or as main course. We served ours as a main course with homemade potato wedges and it turned out so great! I will link some of my favorite side dishes that pair perfectly with this recipe for you below.
This recipe makes 8 sliders which serves about 4 people. If you are cooking for a crowd, simply double the recipe.
Tools to have on hand to make oven fried chicken sliders:
- Baking Sheet – To bake your fried chicken on.
- Parchment Paper – To prevent the fried chicken from sticking to the baking sheet.
- Mixing Bowls – To mix your aioli, and to mix the breading for the chicken.
- Measuring Cups + Spoons – To properly measure all of your ingredients.
- Cutting Board – To chop pickles, lettuce, chicken, buns (if using Hawaiian Rolls).
- Chef Knife – To chop pickles, lettuce, chicken, buns (if using Hawaiian Rolls).
- Skillet or Toaster – To heat the buns.
Ingredients you need to make my Fried Chicken Sliders:
Chicken Thighs/Breasts – Boneless, skinless. I recommend chicken thighs in this recipe but breasts will work too.
All-Purpose Flour – To help the breading stick to the chicken.
Corn Flakes – Corn flakes give the fried chicken the best crunchy texture!
Eggs – This goes into coating the chicken.
Sour Cream – For the chicken coating.
Hot Sauce – I used Franks buffalo hot sauce for the chicken coating. You can use your favorite hot sauce.
Slider Buns – I used Sweet Hawaiian Rolls, but you can use any slider buns you prefer.
Dill Pickles – Dill pickle chips.
Iceberg Lettuce – Chicken slider topping! Iceberg works best because it is so crunchy.
Mayonnaise – For the sriracha aioli.
Sriracha – For the sriracha aioli.
How to make the best Fried Chicken Sliders:
Preheat oven to 425 degrees.
Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
Sprinkle chicken thighs generously with flour and coat both sides evenly.
Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!
Side dishes that pair perfectly with sliders:
Oven Steak Fries – With a very light crunch on the outside and soft potato center, these baked fries are mouth watering delicious.
Creamy Classic Coleslaw – My classic coleslaw recipe is made with a delicious slightly sweet and creamy homemade coleslaw dressing.
Classic American Potato Salad – Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Baked Potato Wedges – Seasoned potato wedges baked to golden perfection are the perfect appetizer or side dish. Serve with your favorite dipping sauces!
Classic Macaroni Salad – Super creamy and delicious Classic American Macaroni Salad is the perfect side dish for cookouts and picnics!
If you enjoyed this recipe, here are a few more recipes I think you’ll love:
Crockpot Pulled Pork Sliders – Tender and delicious bbq pulled pork cooked low and slow in the crockpot. Layer the pulled pork on top of your toasted Hawaiian Rolls followed by creamy coleslaw and sweet pickle.
Cheeseburger Sliders – Topped with melted sharp cheddar cheese, crispy onion rings, ketchup and mayo!
Chicken Tenders – Perfectly crunchy on the outside tender on the inside chicken tenders served with buffalo honey mustard and ranch dressing.
Chicken Parmesan Sandwiches – Made with baked parmesan chicken, mozzarella cheese and marinara sauce on toasty bread!
Fried Chicken Sliders
Ingredients
- 8 Hawaiian Rolls cut in half
- 4 Chicken Thighs cut in half
- 1/3 cup All-Purpose Flour
- 2 cups Corn Flakes lightly crushed
- 2 Eggs
- 1/4 cup Sour Cream
- 2 tsp Hot Sauce I used Franks Red Hot
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Iceberg Lettuce shredded
- Dill Pickle Slices about 2 per slider
Sriracha Aioli
- 1/2 cup Mayonnaise
- 1 tbsp Sriracha
Instructions
- Preheat oven to 425 degrees.
- Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
- Sprinkle chicken thighs generously with flour and coat both sides evenly.
- Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
- Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
- Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
- To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!
These are better then I could have imagined. I have made them for company a few times and it is always a big hit. Almost reminds me of a McChicken,but WAY better. Nice size and so tastey.
This is our go to, the only change we made was to use panko instead of flour because the first time I made it we didn’t have flour lol
Hi Heather! So glad you like it! Panko is a great substitution :)Amanda
I love this recipe and make it at least once a month! Husband swears it’s better than Popeye’s. I’m shocked at the dearth of comments on this amazing recipe
Hi Kim! Thank you so much for the review. I’m so happy you and your husband enjoyed them! 🙂
These are delicious, the whole family loves them! Thank you