Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

If you’re craving something crispy, flavorful, and downright addictive, you’re in the right place. This Fried Chicken Sliders with Spicy Sriracha Aioli Recipe is exactly the recipe you didn’t know you needed—until now. I absolutely love how this turns out every time: crunchy, juicy chicken thighs baked to perfection, spicy tangy aioli, and those soft Hawaiian rolls that make every bite just melt in your mouth. Trust me, once you try this, your family and friends will be asking you to make it again and again.

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Ingredients You’ll Need

This recipe uses simple ingredients that come together in a way that feels fancy but works perfectly for busy days or casual get-togethers. The Hawaiian rolls are key for that soft, sweet contrast to the spicy, crunchy chicken. When shopping, I recommend getting fresh chicken thighs with skin on for maximum juiciness and flavor.

• Hawaiian Rolls: They offer a slightly sweet flavor and pillowy texture that perfectly balance the spicy aioli and crispy chicken.
• Chicken Thighs: Juicy and tender, thighs stay moist during baking better than breasts.
• All-Purpose Flour: Helps the coating stick and adds a bit of extra crunch.
• Corn Flakes: Lightly crushed, they create a crunchy, golden crust without deep frying.
• Eggs: Bind the coating ingredients to the chicken.
• Sour Cream: Adds moisture and tang to the egg wash, keeping chicken tender.
• Hot Sauce: I like Frank’s Red Hot for classic heat, but you can adjust to your spice preference.
• Salt and Black Pepper: Simple seasoning to elevate all the other flavors.
• Iceberg Lettuce: Provides a crisp, fresh crunch that balances the richness of the chicken and aioli.
• Dill Pickle Slices: The briny tang is a classic match for fried chicken sliders.
• Mayonnaise: The base for the creamy sriracha aioli.
• Sriracha: Adds that spicy, garlicky kick to the aioli that sets these sliders apart.

Variations

I love customizing this Fried Chicken Sliders with Spicy Sriracha Aioli Recipe depending on my mood or what I have in the fridge. You can easily tweak the spice level or swap in different buns or greens based on what you like best. Make this recipe truly yours!

• Heat Level: If you like it hotter, add more sriracha to the aioli or tack on a few dashes of cayenne to the chicken coating.
• Bun Swap: Sometimes I use brioche or mini pretzel buns for a different texture and flavor twist.
• Greens Variation: Swap iceberg for arugula or baby spinach to add a peppery or earthier note.
• Make it Gluten-Free: Use gluten-free corn flakes and flour, and check that your hot sauce is gluten-free friendly.

How to Make Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

Step 1: Prep the Sriracha Aioli

Start by mixing the mayonnaise and sriracha in a small bowl until smooth. I like to pop this into the fridge while I prep everything else—this way, the flavors have time to meld, and it stays nice and cool for spreading later. It’s a simple sauce but such a game changer for flavor.

Step 2: Set Up Your Breading Station

Whisk together eggs, sour cream, hot sauce, salt, and black pepper in one bowl. In another bowl, pour your lightly crushed corn flakes. Don’t skip crushing the corn flakes—they grip the chicken better and bake up crispier. Then, sprinkle your chicken thighs with flour on both sides. This little flour step really helps the wet ingredients stick better and makes the crust golden and crunchy.

Step 3: Coat and Bake the Chicken

Dip each floured piece of chicken first in the egg mixture, coating it completely, then press it right into the crushed corn flakes, making sure both sides are covered. Lay the coated chicken on a parchment-lined baking sheet. Bake at 425°F for 15 minutes, then carefully flip each piece and bake for another 15 minutes. The chicken should be golden brown and juicy, with an internal temp of 165°F. I always use a meat thermometer here—makes all the difference in getting it perfect every time.

Step 4: Toast the Buns and Assemble

While the chicken bakes, lightly toast your Hawaiian rolls on a skillet or in a toaster oven until just golden. This little step adds extra texture and prevents the buns from getting soggy. Spread a generous amount of the chilled sriracha aioli on both the top and bottom buns. Add a handful of shredded iceberg lettuce, place your crispy fried chicken on top, and finish with two slices of dill pickles. Then, cap it with the top bun, and voila—pure slider magic.

How to Serve Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

Garnishes

I often keep it simple with shredded iceberg lettuce and dill pickle slices because they add just the right crunch and tang without overpowering the sliders. But sometimes I sprinkle a little chopped fresh cilantro or green onions on top for a fresh pop of color and flavor—totally optional, but tasty!

Side Dishes

For sides, I love pairing these sliders with crispy sweet potato fries or a fresh, tangy coleslaw. Garden salad or even some roasted veggies balance the meal perfectly too. And if you’re feeling snacky, classic kettle-cooked potato chips always pair well.

Creative Ways to Present

When I serve this for gatherings, I like to line up the sliders on a long wooden board or rustic tray with small bowls of extra sriracha aioli and pickles on the side. It makes for a fun, communal eating experience. Another fun idea is adding mini flags or skewers to keep everything together for a party platter presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Keep the buns and aioli separate if possible to ensure nothing gets soggy. When ready to eat, just assemble fresh for the best texture.

Freezing

You can freeze the cooked chicken pieces by wrapping them tightly and placing in a freezer-safe container. They keep well for up to 2 months. I don’t recommend freezing the assembled sliders because the buns and lettuce don’t freeze well, but chicken freezes beautifully.

Reheating

To reheat, I pop the chicken in a hot oven at 375°F for about 10 minutes to bring back the crispiness. Avoid microwaving, which can make the coating soggy. Toast the buns fresh and spread cold sriracha aioli right before serving for that perfect slider experience.

FAQs

Final Thoughts

This Fried Chicken Sliders with Spicy Sriracha Aioli Recipe has become one of my all-time favorites because it hits that perfect balance of savory, spicy, and crunchy without requiring hours in the kitchen. It’s reliable, delicious, and great for any occasion—whether a casual family dinner, game day snack, or a fun weekend treat. I hope you enjoy making and eating these sliders as much as I do. Go ahead—give this recipe a try and get ready for some serious slider love!

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