If you’re craving something crispy, spicy, and downright addictive, you’ve got to try this Fried Chicken Sliders with Sriracha Aioli Recipe. Trust me, once you take that first bite of tender chicken with the crunchy coating, tangy pickles, and creamy, spicy aioli nestled on a soft Hawaiian roll, you’ll understand why these sliders have quickly become a favorite in my kitchen. Whether it’s game day, a casual get-together, or just a treat-yourself kind of night, this recipe is your ticket to deliciousness!
Why You’ll Love This Recipe
- Perfectly Crispy Baked Chicken: Using crushed corn flakes creates an amazing crunch without the mess of frying in oil.
- Flavorful Sriracha Aioli: The spicy, creamy sauce adds just the right kick and ties all the flavors together beautifully.
- Quick and Easy Assembly: From prep to plate in under an hour, these sliders are a no-fuss crowd-pleaser.
- Perfect for Any Occasion: Whether it’s a casual dinner or party snack, these sliders always hit the spot.
Ingredients You’ll Need
This recipe relies on simple ingredients that come together to balance texture and flavor perfectly. I find that Hawaiian rolls add a subtle sweetness that pairs beautifully with the spicy aioli and crunchy chicken. Using corn flakes instead of breadcrumbs gives a uniquely crisp coating that I just adore.
- Hawaiian Rolls: Soft, slightly sweet buns that hold the slider together without overpowering the filling.
- Chicken Thighs: Juicy and flavorful, they stay tender even after baking – my go-to for fried chicken sliders.
- All-Purpose Flour: Helps the egg mixture stick and ensures an even crumb coating.
- Corn Flakes: Lightly crushed to create a crispy exterior that’s gluten-friendly if you choose gluten-free corn flakes.
- Eggs: The binding agent that holds the flour and corn flakes coating together.
- Sour Cream: Adds subtle tang and helps keep the chicken moist.
- Hot Sauce: I love using Frank’s Red Hot for just the right amount of heat without overwhelming the other flavors.
- Salt & Black Pepper: The basics that season the chicken perfectly.
- Iceberg Lettuce: Adds a fresh, crunchy layer inside the slider.
- Dill Pickle Slices: The tangy snap that pairs beautifully with the fried chicken.
- Mayonnaise: The creamy base for the sriracha aioli.
- Sriracha: Adds a spicy kick to the aioli that complements the crispy chicken wonderfully.
Variations
I love playing around with this Fried Chicken Sliders with Sriracha Aioli Recipe to keep things interesting, especially if you’re feeding a crowd with different tastes or dietary needs. It’s totally flexible, so feel free to make it your own!
- Spicy Upgrade: I sometimes add extra cayenne pepper to the egg mixture when I want more heat, and my family loves the extra kick.
- Gluten-Free Version: Use gluten-free flour and crushed gluten-free corn flakes — works just as crispy and delicious.
- Buttermilk Soak: For even juicier chicken, marinate thighs in buttermilk and hot sauce for an hour before coating.
- Different Sauces: Substitute the sriracha aioli with honey mustard or a garlic ranch for a whole new twist.
How to Make Fried Chicken Sliders with Sriracha Aioli Recipe
Step 1: Prep Your Sriracha Aioli
Start by mixing the mayonnaise and sriracha in a small bowl. This simple step is what gives your sliders that creamy, spicy zing. Pop it in the fridge so the flavors meld while you work on the chicken. I find chilling it upfront makes it extra refreshing when it’s time to assemble.
Step 2: Bread Your Chicken
In one bowl, whisk eggs, sour cream, hot sauce, salt, and pepper. This mixture keeps your chicken moist and flavorful. In another bowl, pour out your crushed corn flakes. Before dipping, sprinkle your chicken thighs generously with flour to help the coating stick better. Then, dunk each piece into the egg mixture, fully coating it, and press firmly into the corn flakes on both sides. This double coating is the secret for that crispy, crunchy crust you’re craving.
Step 3: Bake Until Golden & Juicy
Place your coated chicken pieces on a parchment-lined baking sheet. Bake at 425°F for 15 minutes, then flip carefully and bake another 15 minutes. The chicken should be crispy and golden, with a juicy interior. Using a meat thermometer, check it reaches 165°F. I used to guess and sometimes overcooked it, but this ensures perfectly safe and tender chicken every time.
Step 4: Toast the Buns & Assemble
While the chicken bakes, lightly toast your Hawaiian rolls – the slight toasting prevents sogginess and adds wonderful texture contrast. To assemble, spread a generous layer of that chilled sriracha aioli on both buns, add shredded iceberg lettuce, a crispy chicken piece, and a couple of dill pickle slices. Close it up and you’re ready for pure slider bliss.
Pro Tips for Making Fried Chicken Sliders with Sriracha Aioli Recipe
- Don’t Skip the Flour Step: It really helps the egg wash cling to the chicken so your corn flakes stick better and create a more even crust.
- Crush Corn Flakes Just Right: The flakes should be crushed but not powdered; this keeps the crunch intact without falling off.
- Use a Meat Thermometer: It’s the best way to avoid overcooking and dry chicken — juicy sliders make everyone happy.
- Toast Your Buns: Adds flavor and prevents a soggy bottom, giving you that perfect bite every time.
How to Serve Fried Chicken Sliders with Sriracha Aioli Recipe
Garnishes
I like to keep things simple here — shredded iceberg lettuce adds crunch and freshness, while dill pickle slices give a tang that cuts through the richness of the chicken and aioli. Sometimes I’ll toss on a few thin slices of red onion or even a little shredded cheddar for a melty variation, depending on the crowd’s mood.
Side Dishes
These sliders pair amazingly with classic sides like crispy sweet potato fries, coleslaw, or a simple cucumber salad. I once served them at a casual party with chips and pickles, and they disappeared in minutes! They’re also great alongside a cold beer for a laid-back vibe.
Creative Ways to Present
For a fun twist, I’ve also turned these into mini slider platters for game day by putting each slider on little skewer picks and arranging them with colorful dips on the side. For a party, stacking sliders with alternating sauces or adding tiny flags themed for birthdays gets great reactions.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover fried chicken pieces separate from buns and veggies to prevent sogginess. Wrapped tightly in foil or an airtight container, the chicken keeps well in the fridge for 2-3 days. The aioli is best stored on its own and added fresh during reheating.
Freezing
I’ve found you can freeze the baked, breaded chicken pieces once cooled by wrapping them well in plastic wrap and foil or freezer bags. They keep for up to a month. When ready, thaw in the fridge overnight before reheating, which keeps the crust from getting soggy.
Reheating
For the best texture, reheat the chicken pieces in a 375°F oven for about 10 minutes until warmed through and crispy again. Avoid microwaving if possible, as this can make the crust soft. Toast fresh buns and spread aioli just before serving to keep everything perfect.
FAQs
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Can I use chicken breasts instead of thighs for this Fried Chicken Sliders with Sriracha Aioli Recipe?
Absolutely! Chicken breasts work fine, but they tend to be leaner and can dry out more quickly. To keep them juicy, consider marinating them in buttermilk beforehand or watching the baking time closely to avoid overcooking.
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Is it okay to fry the chicken instead of baking?
You can definitely fry the chicken if you prefer traditional fried chicken flavor. Just be sure to use oil at the right temperature (around 350°F) for an even golden crust without greasiness. Baking is a healthier and easier cleanup option, but both taste amazing.
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How spicy is the sriracha aioli in this recipe?
The aioli has a mild to moderate heat, thanks to the sriracha. It adds a pleasant kick without overpowering the other flavors. You can adjust the amount of sriracha to suit your spice tolerance — add more for extra heat or less for a milder sauce.
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What’s the best way to keep the sliders from getting soggy?
To prevent sogginess, toast your buns lightly and assemble the sliders just before serving. Also, keep the chicken, aioli, and veggies stored separately if prepping ahead, and add them together right before eating.
Final Thoughts
I absolutely love how this Fried Chicken Sliders with Sriracha Aioli Recipe turns out every single time. It’s one of those recipes that feels fancy enough for guests but easy enough for a weeknight. When I first tried making baked crispy chicken with corn flakes, I was amazed by the crunch and flavor without all the oil mess. Plus, pairing it with that luscious sriracha aioli and sweet Hawaiian rolls is just plain magic. Honestly, my family goes crazy for these sliders, and I’m sure once you give them a try, they’ll become a staple in your recipe box too!
Print
Fried Chicken Sliders with Sriracha Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 sliders
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Description
Crispy and flavorful baked fried chicken sliders served on soft toasted Hawaiian rolls, layered with shredded lettuce, tangy dill pickle slices, and a spicy sriracha aioli sauce. These sliders are perfect for a casual meal or game day gathering, offering a delightful combination of textures and a kick of heat without the mess of deep frying.
Ingredients
Chicken and 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
Slider Components
- 8 Hawaiian Rolls (cut in half)
- 1 cup Iceberg Lettuce (shredded)
- Dill Pickle Slices (about 2 per slider)
Sriracha Aioli
- 1/2 cup Mayonnaise
- 1 tbsp Sriracha
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to get it ready for baking the chicken.
- Prepare Sriracha Aioli: In a small bowl, mix 1/2 cup mayonnaise with 1 tablespoon sriracha until combined. Chill the mixture in the fridge to let the flavors meld while you prepare the chicken.
- Line Baking Sheet: Cover a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make Egg Mixture: In a small bowl, whisk together 2 eggs, 1/4 cup sour cream, 2 teaspoons hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl, place the crushed corn flakes for coating.
- Prepare Chicken Coating: Sprinkle all chicken thigh pieces generously with flour, making sure both sides are evenly coated.
- Coat Chicken: Dip each floured chicken piece into the egg mixture, coating both sides thoroughly. Then press each piece into the crushed corn flakes to fully cover both sides. Place the coated chicken on the prepared baking sheet. Repeat for all pieces.
- Bake Chicken: Place the baking sheet in the oven and bake for 15 minutes. Carefully flip each piece over and bake for an additional 15 minutes until the chicken juices run clear and the internal temperature reaches 165°F (use a meat thermometer).
- Toast Rolls: Lightly toast the Hawaiian rolls in a toaster oven or skillet for added texture and warmth.
- Assemble Sliders: Spread the chilled sriracha aioli on both halves of each roll. Layer shredded iceberg lettuce on the bottom half, followed by a piece of baked fried chicken, then add two dill pickle slices. Top with the other half of the roll and serve immediately.
Notes
- These sliders offer the crispy texture of fried chicken without deep frying by baking the crusted chicken pieces.
- You can adjust the spiciness of the aioli and egg mixture by adding more or less hot sauce based on your preference.
- To ensure the chicken stays juicy, do not overbake; always check that the internal temperature reaches 165°F.
- For extra crunch, you can add additional crushed corn flakes or panko breadcrumbs to the coating mixture.
- These sliders are best enjoyed fresh but can be reheated in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 slider
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 95 mg
