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Crispy Chicken Sliders with Garlic Sauce

Two delicious Crispy Chicken Sliders with garlic sauce and pickles served on a blue plate.
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Make restaurant-quality crispy chicken sliders featuring a simple homemade garlic sauce, perfect for game days or quick meals.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, sliced horizontally into 1/2 inch thick cutlets
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • 12 slider buns
  • Butter, softened
  • Dill pickle chips, for topping
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Place the chicken cutlets in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper for the dredge.
  3. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. For extra crispiness, dip the floured chicken back into the buttermilk briefly, then dredge again in the flour mixture.
  4. Prepare the garlic sauce: In a small bowl, mix the mayonnaise, sour cream, minced garlic, lemon juice, and a pinch of salt. Set aside.
  5. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Alternatively, preheat your air fryer to 390°F (200°C).
  6. Fry the chicken in batches for 4-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). If air frying, cook for 12-15 minutes, flipping halfway. Drain cooked chicken on a wire rack.
  7. Lightly butter the cut sides of the slider buns. Toast them in a dry skillet or under the broiler until lightly golden.
  8. Assemble the sliders: Place a piece of crispy chicken on the bottom bun. Top with a few pickle chips. Spread a generous amount of garlic sauce on the top bun and place it on top. Serve immediately.

Notes

  • For the crispiest result, let the dredged chicken rest on a wire rack for 10 minutes before frying. This allows the coating to adhere better.
  • Use brioche or potato slider buns for a soft texture contrast to the crispy chicken.
  • If you prefer a spicy kick, add cayenne pepper to the flour dredge or increase the hot sauce in the marinade.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-sliders-with-garlic-sauce/