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Al Roker's Barbecue Chicken Sliders

Al Roker's barbecue chicken sliders
Samantha Okazaki/TODAY

Chef notes

Mom my used to make and pack up chicken sliders, and I have fond memories of them. They always came out crispy, and even when we traveled with them, they didn’t get soggy.

Pack the fried chicken and fixings separately, and put them together when you reach your destination for a delicious snack or meal. 


  • 5 boneless, skinless chicken thighs, each piece cut in half
  • 1 quart butter milk
  • 1 tablespoon tabasco
  • 2 cups of flour
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 4 eggs
  • 1/4 cup milk
  • Canola oil (for frying)
  • 1 package slider buns
  • Bread and butter pickles
  • Barbecue sauce


For brining chicken, combine buttermilk and Tabasco in a resealable bag. Add chicken and let sit at least 4 hours to overnight in refrigerator.

Heat oil to 335F in deep skillet or fryer.

Once brined, remove chicken from buttermilk and pat dry. Combine flour, salt and paprika in a bowl. In a separate bowl, whisk together eggs and milk.

Add chicken to flour mixture, coating both sides. Then dredge chicken in egg mixture.  Add chicken back to flour mixture and shake off any excess flour.

Add chicken to preheated oil and cook until golden, for about 5-7 minutes or until fully cooked. Remove and place on a rack to drain.

Take a slider bun, add a piece of chicken, top with your favorite barbecue sauce, bread and butter pickles and enjoy!