Description
These Fried Chicken Sliders are a delicious and crispy treat, made by coating juicy chicken thighs in a crunchy cornflake crust and baking them to golden perfection. Served on soft Hawaiian rolls with a spicy sriracha aioli, shredded lettuce, and tangy dill pickles, these sliders are perfect for a flavorful appetizer or a fun meal.
Ingredients
Scale
Slider Buns
- 8 Hawaiian Rolls (cut in half)
Chicken Coating
- 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 (Franks Red Hot recommended)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Toppings
- 1 cup Iceberg Lettuce (shredded)
- Dill Pickle Slices (about 2 per slider)
Sriracha Aioli
- 1/2 cup Mayonnaise
- 1 tbsp Sriracha
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the chicken.
- Make Sriracha Aioli: In a small bowl, mix together the mayonnaise and sriracha. Place the aioli in the fridge to chill while you prepare the rest of the ingredients.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for the coated chicken thighs.
- Mix Egg Coating: In a small bowl, whisk together eggs, sour cream, hot sauce, salt, and black pepper. In another bowl, place the crushed cornflakes.
- Coat Chicken: Sprinkle the chicken thighs with flour evenly on both sides. Dip each piece of chicken into the egg mixture to coat thoroughly, then press the chicken pieces firmly into the crushed cornflakes, coating both sides completely. Arrange the coated chicken on the prepared baking sheet. Repeat for all chicken pieces.
- Bake Chicken: Bake the chicken for 15 minutes. Carefully flip each piece and bake for an additional 15 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit. Use a meat thermometer to check.
- Toast Buns: Lightly toast the Hawaiian rolls or slider buns in a toaster oven or on a skillet until warmed and slightly crisp.
- Assemble Sliders: Spread the chilled sriracha aioli on both the top and bottom buns. On the bottom bun, add a layer of shredded lettuce, followed by a piece of the baked fried chicken and 2 dill pickle slices. Top with the bun and serve immediately.
Notes
- This recipe features baked fried chicken to achieve a crispy texture without deep frying, making it a lighter option.
- The sriracha aioli adds a spicy, creamy kick that complements the savory chicken perfectly.
- For added crunch, ensure the cornflakes are lightly crushed but still maintain some texture.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more moisture and flavor.
- Check internal chicken temperature using a meat thermometer to guarantee safe cooking.
Nutrition
- Serving Size: 1 slider
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 95 mg
