Siri's Fried Chicken Sliders
Siri Daly's Fried Chicken Sliders + Mini Cheese Grit Cups + Grapefruit Rosemary Julep
Nathan Congleton / TODAY
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3.85 (20 rated)
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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.


  • Chicken

    • 4 boneless, skinless chicken thighs
    • 1 cup buttermilk
    • 1½ 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:

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

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

3. 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).

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

5. 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.

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