Fried Chicken Sliders (Crispy Buttermilk Chicken on Hawaiian Rolls, 12 Sliders, 45 Min)

These are the crowd-pleasing party food that takes Nashville hot chicken energy and shrinks it to slider size. Crispy buttermilk-marinated chicken (yes you make it from scratch) on sweet Hawaiian rolls with pickles, mayo, and a hit of honey hot sauce. Makes twelve sliders, ready in forty-five minutes including marinade. Game day, kid parties, anniversary apps — they work for everything.

Fun fact: “sliders” originated as White Castle’s marketing term in the 1920s for their small steamed hamburgers — supposedly named for how they “slid” down easy. The fried chicken slider version became a Southern restaurant menu staple in the 2010s with the rise of Nashville hot chicken culture. Hawaiian rolls (King’s Hawaiian) became the default slider bread because their slight sweetness balances spicy fried chicken perfectly.

Why this recipe works

• BUTTERMILK MARINADE for 30+ minutes. Buttermilk’s acid tenderizes the chicken and creates an irreplaceable tang. Even 30 minutes makes a noticeable difference.
• DOUBLE DREDGE. Dip in buttermilk, then flour, then back to buttermilk, then back to flour. Creates a craggy, ultra-crispy crust that stays crunchy under sauce.
• REST after frying. 5 minutes on a rack lets the steam escape. Sliders assembled immediately go soggy fast — but rested fried chicken stays crispy under the bun.

Ingredients

Serves 12 sliders (4-6 people).

• Chicken + marinade:
• 1.5 lbs (680 g) boneless skinless chicken thighs, cut into 12 slider-size pieces
• 1 1/2 cups buttermilk
• 1 tbsp hot sauce (Frank’s or Cholula)
• 1 tbsp pickle juice
• 1 tsp salt
• 1/2 tsp black pepper
• Seasoned flour dredge:
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp baking powder
• Frying:
• 3 cups neutral oil (vegetable or peanut)
• Honey hot sauce:
• 1/4 cup hot honey (Mike’s or homemade — honey + cayenne)
• 2 tbsp hot sauce
• 1 tbsp melted butter
• Assembly:
• 12 Hawaiian sweet rolls (King’s Hawaiian, kept connected)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 12 dill pickle chips
• Shredded iceberg lettuce

Instructions

Step 1: Marinate the chicken

Whisk buttermilk, hot sauce, pickle juice, salt, and pepper. Add chicken pieces. Cover and refrigerate at least 30 minutes (or up to 4 hours).

Step 2: Mix the dredge

Combine all dredge ingredients in a wide bowl. Whisk until uniform.

Step 3: Double dredge

Lift each chicken piece from marinade (let excess drip). Dredge in flour, pressing to coat. Dip back in buttermilk briefly, then back into flour again. Set on a rack while you do the rest. The double dredge is what makes the crust craggy.

Step 4: Heat the oil

Heat oil in a wide pot or deep skillet to 350°F (175°C). Use a thermometer — too cool = greasy; too hot = burnt outside, raw inside.

Step 5: Fry in batches

Fry 4-5 pieces at a time, 3-4 minutes per side until deeply golden brown and 165°F internal. Drain on a wire rack (not paper towels — keeps the bottom crispy).

Step 6: Mix the sauces

In a small bowl, whisk hot honey, hot sauce, and melted butter. In another bowl, whisk mayo and Dijon.

Step 7: Prep the rolls

Without separating the rolls, slice the entire connected set in half horizontally. Set the bottom half on a serving board. Spread mayo-Dijon over the cut surfaces.

Step 8: Assemble sliders

Place a pickle on each roll bottom, then a piece of fried chicken (drizzle each with hot honey sauce), then a small handful of shredded lettuce. Place top rolls on. Cut between rolls into individual sliders.

Step 9: Serve immediately

Best eaten within 10 minutes of assembly. Pass extra hot honey on the side.

Nutrition information

• Calories: 380 kcal per slider
• Protein: 18 g
• Carbohydrates: 32 g
• Fat: 20 g
• Saturated Fat: 5 g
• Sodium: 720 mg

Pro tips for the best fried chicken sliders

• USE THIGHS, not breast. Thighs stay juicy when fried; breasts dry out fast. If using breast, brine 30 min in salted water first.
• TEMPERATURE matters. Get a clip-on thermometer. Oil at 325-350°F is the sweet spot. Hotter = burns; cooler = greasy.
• MAKE-AHEAD trick. Fry chicken up to 4 hours ahead. Keep on a rack at room temp. Re-crisp in 400°F (200°C) oven for 3-4 min before serving.
• AIR FRYER VERSION. Spray dredged chicken with oil. Air fry 380°F for 12-15 min, flipping halfway. Not quite as crispy but works for lighter version.

Frequently asked questions

Can I bake instead of fry?

Yes — 425°F (220°C) on a wire rack over a sheet pan, 18-22 minutes. Spray generously with oil. Won’t be as crispy but it works.

Can I use chicken tenderloins?

Yes — they’re already slider-sized. Marinate and dredge the same way; reduce fry time to 2-3 minutes per side.

How do I make hot honey from scratch?

1/2 cup honey + 1/2 tsp cayenne + 1 tsp red pepper flakes. Warm gently 5 min, let infuse 30 min, strain. Lasts 3 months in a jar.

Can I make these gluten-free?

Sub 1:1 GF flour blend for both dredge AND use GF buns. Bob’s Red Mill GF makes good slider buns.

How long can I keep leftover fried chicken?

Best same-day. Up to 2 days fridge — reheat in oven (not microwave). Don’t pre-assemble sliders for storage.