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Crispy Fried Chicken Sliders with Creamy Aioli and Buttery Brioche

Crispy Fried Chicken Sliders with Creamy Aioli Delight

Crispy Fried Chicken Sliders with Creamy Aioli and Buttery Brioche are a nostalgic treat, perfect for gatherings and weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 sliders
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Breasts or Thighs provides a juicy and tender base for the sliders.
  • 1.5 cups Buttermilk helps tenderize the chicken; regular milk with vinegar is a great substitute.
  • 1 tbsp Salt enhances the overall flavor; adjust based on dietary preferences.
For the Coating
  • 2 cups All-Purpose Flour creates the foundation for the crispy coating on your chicken.
  • 0.5 cup Cornstarch aids in achieving that light, crispy texture.
  • 1 tsp Baking Powder helps the coating puff up for an airy bite.
  • 1 tbsp Paprika adds color and flavor; consider swapping for smoked paprika.
For Assembly
  • 12 pieces Brioche Slider Buns chosen for their rich texture and ability to hold up against the fillings.
  • 1 cup Mayonnaise serves as the base for a creamy aioli; Greek yogurt is a healthier alternative.
  • 24 slices Crinkle-Cut Dill Pickles for that necessary crunchy and tangy contrast.
  • 4 tbsp Unsalted Butter brushed on buns for a shiny finish; olive oil can be used as a substitute.
For Frying
  • 1 quart Vegetable Oil for frying; opt for oils with a high smoke point.

Equipment

  • Deep Dutch Oven
  • mixing bowls
  • Slotted spoon
  • wire rack
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by marinating the chicken breasts or thighs in a large bowl with 1.5 cups of buttermilk and 1 tablespoon of salt. Cover and refrigerate for at least 30 minutes.
  2. In a separate mixing bowl, combine 2 cups of all-purpose flour, 0.5 cup of cornstarch, 1 teaspoon of baking powder, and 1 tablespoon of paprika. Whisk until fully mixed.
  3. In a deep Dutch oven, pour in 1 quart of vegetable oil and heat to 350°F. Test if the oil is ready with a small piece of the dredge.
  4. Remove marinated chicken and dredge each piece in the flour mixture, ensuring an even coating.
  5. Carefully place the coated chicken in the hot oil and fry for about 5-7 minutes, until golden brown. Transfer to a wire rack to drain.
  6. Melt 4 tablespoons of unsalted butter in a skillet. Brush the inside of each brioche slider bun with butter and toast until golden.
  7. In a mixing bowl, combine 1 cup of mayonnaise with minced garlic and lemon juice. Stir well until smooth.
  8. Assemble the sliders by placing a piece of fried chicken on each toasted brioche bun, adding creamy aioli and dill pickles, then cap with the top bun.

Nutrition

Serving: 1sliderCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best texture, store components separately until ready to serve. Prepare chicken and aioli in advance for the freshest taste.

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