Crispy Chicken Slider
A flavor-packed mini delight with tender marinated chicken, golden crunchy breading, crispy onion rings, Boston lettuce, melty cheddar, and smoky mayo between toasted slider buns. Perfect for a quick lunch, party, or comfort food craving.
Equipment
- 1 Frying Pan For deep frying chicken and onion rings
- 1 Baking sheet Optional, for oven-baked variation
- 1 Tongs To handle fried chicken safely
- 1 Griddle or skillet To toast buns and melt cheese
- 1 Mixing Bowl For marinating chicken and prepping coatings
Ingredients
- 2 pcs Slider Buns (40g each) toasted
- 40 g Smoky Mayo plus extra for serving
- 10 g Boston Lettuce washed and dried
- 10 g Onion Rings crispy fried
- 20 g Cheddar Cheese sliced
- 1 portion Chicken Slider Marinade marinated boneless thigh
- 10 g Strong Flour (Jenan or similar) for coating
- 15 g Egg Mix beaten
- 35 g Panko Breadcrumbs for crunch
Instructions
- Marinate boneless chicken thighs with paprika, garlic, and buttermilk (optional) for at least 30 minutes or overnight.
- Coat chicken: Dredge in strong flour, dip in egg wash, then coat generously with panko breadcrumbs.
- Deep fry chicken in hot oil until golden and crispy (165°F internal temp), or bake at 400°F for 20-25 minutes, flipping halfway.
- Toast slider buns in a skillet or toaster until lightly golden.
- Fry onion rings in hot oil until crispy and golden; drain on paper towels.
- Place cheddar slice on hot chicken patty to melt slightly.
- Assemble slider: Spread smoky mayo on both bun halves, layer bottom bun with lettuce, add cheesy chicken patty, top with onion rings, drizzle more mayo, and cap with top bun.
- Serve immediately with extra smoky mayo or preferred sauce.
Notes
For a spicy version, add sriracha to mayo. For healthier version, bake chicken and use Greek yogurt instead of mayo. Serve with sweet potato fries or arugula salad for a complete meal.