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Siri's Fried Chicken Sliders

Siri Daly's Fried Chicken Sliders + Mini Cheese Grit Cups + Grapefruit Rosemary Julep
Siri Daly's Fried Chicken Sliders + Mini Cheese Grit Cups + Grapefruit Rosemary JulepNathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

Crispy fried chicken on a soft, buttery roll … is there anything better? The flour is spiced perfectly to add a little kick to the chicken, and a sweet, crunchy pickle with creamy mayo bring it all together.

Technique tip: Marinating the chicken in the buttermilk will make the meat juicy and tender.

Swap option: If you prefer white meat, you can certainly use chicken breasts.


  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • Peanut oil, for frying
To serve
  • Mayo
  • 4 Slider rolls
  • Hot sauce (optional)
  • Sliced pickles


For the chicken:


In a large plastic bag, combine chicken thighs and buttermilk. Close and refrigerate for at least 1 hour.


Meanwhile, in a shallow bowl, whisk together flour, spices, salt and pepper.


In a heavy pot over medium-high heat, add about 1-inch of peanut oil (if using a thermometer, it should read 350°F, but if you're not, you can test by adding a little flour to see if oil sizzles).


Coat the buttermilk-soaked chicken into the flour mixture. Move it around and make sure it is very well coated.


Carefully add the chicken to the oil and cook for about 5 minutes per side, until golden brown and crispy. Remove to a wire rack.

To serve:

Spread mayo on the slider buns and add a couple splashes of hot sauce, if desired. Add chicken and top with pickles.