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
Scale
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
