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fried chicken sliders

Fried Chicken Sliders

Amanda Cooks & Styles
The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli.
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine American
Servings 8 sliders


  • 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


  • 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!
Keyword fried chicken sliders, oven fried chicken