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!