Description
These Mini Crispy Chicken Sandwiches feature tender, juicy chicken thighs marinated in buttermilk and hot sauce, then coated in a seasoned flour mixture and fried to golden perfection. Served on slider buns with a tangy homemade mayo-mustard pickle sauce and crunchy pickles, they make an irresistible snack or party appetizer that’s packed with flavor and texture.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into slider-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
For the Sauce and Assembly
- 8 slider buns
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- sliced pickles
- shredded lettuce (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes, or up to overnight, to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C), ensuring the oil is hot enough for frying.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently so the coating adheres well.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, frying for 4–5 minutes per side until golden brown and cooked through. Use a thermometer or cut to confirm the internal temperature reaches 165°F (74°C).
- Drain Excess Oil: Remove the fried chicken and place on a wire rack or paper towels to drain off excess oil for a crisp finish.
- Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, and pickle juice. Mix thoroughly to create a tangy and creamy spread.
- Assemble Sandwiches: Spread a generous layer of the sauce on each slider bun. Add a piece of crispy fried chicken, a few pickle slices, and shredded lettuce if desired. Top with the bun lid and serve warm for the best texture and flavor.
Notes
- For extra crunch, try double-dipping the chicken by repeating the dredging step before frying.
- Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful.
- The sauce is versatile: add a dash of hot sauce or honey to customize the flavor to your liking.
- Maintain the oil temperature to ensure even frying and prevent greasy chicken.
