Fried Chicken Sliders with Homemade Pickles
These Fried Chicken Sliders are small in size but huge on flavor! The chicken tenders are coated in crushed cornflakes, giving them a golden, ultra-crispy crust that locks in all the juicy goodness. Topped with crisp, tangy homemade pickles and a drizzle of sticky, sweet, and spicy hot honey.
What I love most about these Fried Chicken Sliders is how versatile they are. You can serve them as a fun appetizer for game day, or even a crowd-pleasing option for a party spread. And if you’ve never coated your chicken in cornflakes, you’re in for a treat! It’s an easy upgrade that makes these sliders feel extra special with minimal effort.
For more delicious, flavor-packed sandwiches, try my BLT Bagels, Turkey Avocado Sandwich, and Italian Grinder Sandwich.
Why You’ll Love These Cornflake Chicken Sliders
- Ultra-crispy coating- This isn’t your average fried chicken. The crushed cornflake coating gives the chicken a perfectly golden, crunchy texture.
- Homemade pickles- Crisp, tangy, and slightly sweet, these quick pickles add the perfect punch to balance the richness of the fried chicken.
- Bake or fry- You can either fry them for that classic crispy texture or bake them for a lighter, healthier alternative. Both ways, the chicken stays juicy and full of flavor.
- Sweet and spicy hot honey- The homemade hot honey drizzle ties everything together with the perfect balance of sweetness and heat.
- Crowd-pleaser- These bite-sized sliders make them perfect for sharing! Serve them for a casual dinner, a weekend BBQ, or a game day snack. They’re guaranteed to disappear fast!
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Chicken tenders- I like to use chicken tenders because they’re naturally tender and cook quickly, making them perfect for a slider-sized bite. If you can’t find chicken tenders, boneless, skinless chicken breasts work just as well. If the chicken breasts are thick, I like to butterfly them and quarter them.
- Flour- I use all-purpose flour to dredge the chicken tenders.
- Chicken seasoning- I use a mixture of onion powder, garlic powder, smoked paprika, salt and black pepper.
- Eggs- I use two large eggs. The purpose of the eggs is to bind the flour and cornflakes to the chicken.
- Oil- Use a neutral flavored oil, like canola or vegetable. These types of oils also have a high smoke point, making them perfect for frying.
- Bun- Any type of slider bun will work, such as Hawaiian rolls, brioche buns, pretzel buns or potato buns.
- Cucumbers- You can use English or Persian cucumbers.
- Vinegar- I recommend either distilled white vinegar or rice vinegar. You can substitute apple cider vinegar, but it will give the pickles a sweeter taste.
- Fresh dill- I love to use fresh dill, but you can substitute with dried dill; use half the amount.
- Garlic- Use fresh garlic cloves for the best flavor and slice them thinly with a sharp knife.
- Pickling spices- I use a mixture of black peppercorns, bay leaf, sea salt, and mustard seeds. For a spicier kick, you can also add crushed red pepper flakes.
- Sugar- White granulated sugar helps balance the acidity.
- Honey- Use a mild flavor honey, like Clover or Wildflower.
- Hot sauce- I use a combination of Sriracha and hot sauce.
Step By Step Instructions – Cornflake Fried Chicken
STEP 1: Crush the cornflakes. Start by placing the cornflakes in a food processor and pulse several times until they are crushed into small pieces, similar to panko bread crumbs. Be careful not to turn them into powder, as you want some texture in the coating.
STEP 2: Mix the seasoning. In a small bowl, combine the onion powder, garlic power, smoked paprika, salt and pepper. Set aside.
STEP 3: Set up the breading station. Set up 3 shallow bowls. In the first bowl, combine the flour with half of the seasoning mixture. In the second bowl, whisk together the eggs. Then, in the third bowl, combine the crushed cornflakes with the remaining half of the seasoning mixture.
STEP 4: Dredge the chicken. First, dip each tender into the flour mixture, making sure it’s evenly coated. Then, move the tender into the egg mixture, ensuring it is fully covered. Finally, roll the chicken in the seasoned cornflake mixture, pressing gently to make sure the coating sticks well. Repeat with the remaining chicken tenders.
STEP 5: Cook the chicken (Frying option). Heat the oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan about 1 inch. Once the oil is hot (350℉), carefully add the chicken tenders, making sure not to overcrowd the pan. Fry each tender for 4-5 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165℉.
(Baking option). Alternatively, preheat your oven to 400℉. Place the breaded chicken onto an oiled wire rack above a baking tray. Lightly spray the tenders with cooking spray. Then, bake for 15-20 minutes, flipping halfway through, until golden brown and the chicken reaches an internal temperature of 165℉.
Easy Homemade Pickles
STEP 1: Layer the pickles. Start by layering the sliced pickles in a 1 quart mason jar. Add a few sprigs of dill, sliced garlic cloves, and a bay leaf between the layers of cucumbers.
STEP 2: Mix the brine. In a bowl, combine the vinegar, water, salt, sugar, black peppercorns, and mustard seeds. Stir until the salt and sugar are full dissolved.
STEP 3: Combine. Pour the brine mixture over the layered cucumbers in the jar, making sure the cucumbers are fully submerged. If necessary, gently press the cucumbers down with a spoon to pack them in.
STEP 4: Refrigerate. Cover and refrigerate for at least 3 hours, preferably for 24 hours. The flavors will continue to intensify the longer they sit, and they’ll be even better after 2-3 days.
The Hot Honey Sauce
You’ve probably seen hot honey sauce at the grocery store, but it’s surprisingly simple to make it at home. With just a few ingredients, honey, Sriracha, apple cider vinegar and Frank’s hot sauce. You can also use crushed red pepper flakes if you like.
To make the hot honey, simply combine the warm honey with the hot sauce in a small bowl or jar. Stir until the ingredients are well mixed and the sauce has a smooth consistency. Adjust the amounts to your preferred level of sweetness and heat. Then, drizzle it over your fried chicken and enjoy!
Expert Tips For The Best Fried Chicken Sandwich
Do not overgrind cornflakes. Make sure not to grind the cornflakes too much, you want some texture in the coating. If you don’t have a food processor, simply place the cornflakes in a Ziploc bag and crush them with a rolling pin.
Maintain oil temperature. Keep the oil at 350℉ to ensure an even golden crust. A candy thermometer helps you monitor the temperature accurately. If the oil is too hot, the coating might burn before the chicken cooks through; too cool, and the chicken absorbs excess oil.
Make your pickles ahead. Homemade pickles add a fresh and tangy kick. Mix the brine cold and let the cucumbers sit in the fridge for at least a day for maximum flavor.
Toast the buns. Lightly butter and toast the slider buns before assembling. This adds flavor and helps prevent the bread from getting soggy.
Frequently Asked Questions
Yes, you can coat the chicken ahead of time, but it’s best to fry it within 30 minutes to 1 hour of coating. Let the coated chicken rest on a wire rack for 10-15 minutes before frying, which helps the breading adhere better. If you need to prep earlier, store the coated chicken on a lined baking sheet in the fridge for up to 2 hours. Make sure to bring the chicken to room temperature for about 20 minutes before frying.
Absolutely! Store-bought pickles work well if you’re short on time. Look for a tangy dill variety to help balance the fried chicken and hot honey sauce.
Place the fried chicken on a wire rack over a baking sheet instead of a plate. If making a larger batch, keep the chicken warm in a 200℉ oven while finishing the rest.
In addition to pickles and and hot honey, try coleslaw, spicy mayo, cheese slices, or shredded lettuce.
Skip the hot honey or reduce the spice level. You can serve plain honey instead or let the kids add ketchup, ranch or their favorite condiments.
Storing and Reheating
If you’re not planning to eat these Fried Chicken Sliders right away, store the components separately. Keep the fried chicken, buns, pickles, and hot honey in individual containers. This prevents soggy buns and helps the chicken stay crispy.
If already assembled, wrap each slider individually in plastic wrap to keep everything intact and prevent the buns from drying out. Store in an airtight container in the fridge for up to 2 days.
Reheating
Always reheat the chicken separately when possible for the best crunch. Once the chicken is warm, reassemble the sliders just before serving.
Recommended Recipes
Side Dishes To Serve with Fried Chicken Sliders
From creamy slaws to fresh salads and everything in between, these side dishes perfectly complement the crispy chicken sliders for a complete and delicious meal
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Fried Chicken Sliders with Homemade Pickles
Ingredients
Fried Chicken
- 1 lb chicken tenders, cut in half
- 4 cups cornflakes, crushed
- 1/2 cup all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1 cup canola oil, if frying
- oil spray, if baking
- 12 slider buns
- flaky sea salt, to sprinkle on finished fried chicken
Homemade Pickles
- 2 medium English cucumbers , sliced into rounds,
- 1 cup white vinegar
- 1 cup water
- 1 tbsp white granulated sugar
- 1 tbsp fine sea salt
- 4 sprigs fresh dill
- 1 bay leaf
- 2 cloves garlic, sliced thin
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
Hot Honey Sauce
- 1/2 cup honey , slightly warmed
- 1 tsp apple cider vinegar
- 1 tsp sriracha
- 2 1/2 tsp Frank's hot sauce
Instructions
Cornflake Crusted Fried Chicken
- Start by placing the cornflakes in a food processor and pulse several times until they are crushed into small pieces, similar to panko bread crumbs. Be careful not to turn them into powder, as you want some texture in the coating.
- In a small bowl, combine the onion powder, garlic power, smoked paprika, salt and pepper. Set aside.
- Set up 3 shallow bowls. In the first bowl, combine the flour with half of the seasoning mixture. In the second bowl, whisk together the eggs. Then, in the third bowl, combine the crushed cornflakes with the remaining half of the seasoning mixture.
- First, dip each tender into the flour mixture, making sure it's evenly coated. Then, move the tender into the egg mixture, ensuring it is fully covered. Finally, roll the chicken in the seasoned cornflake mixture, pressing gently to make sure the coating sticks well. Repeat with the remaining chicken tenders.
- (Frying option) Heat the oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan about 1 inch. Once the oil is hot (350℉), carefully add the chicken tenders, making sure not to overcrowd the pan. Fry each tender for 4-5 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165℉.
- (Baking option) Alternatively, preheat your oven to 400℉. Place the breaded chicken onto an oiled wire rack above a baking tray. Lightly spray the tenders with cooking spray. Then, bake for 15-20 minutes, flipping halfway through, until golden brown and the chicken reaches an internal temperature of 165℉.
Homemade Pickles
- Start by layering the sliced pickles in a 1 quart mason jar. Add a few sprigs of dill, sliced garlic cloves, and a bay leaf between the layers of cucumbers.
- In a bowl, combine the vinegar, water, salt, sugar, black peppercorns, and mustard seeds. Stir until the salt and sugar are full dissolved.
- Pour the brine mixture over the layered cucumbers in the jar, making sure the cucumbers are fully submerged. If necessary, gently press the cucumbers down with a spoon to pack them in.
- Cover and refrigerate for at least 3 hours, preferably for 24 hours. The flavors will continue to intensify the longer they sit, and they'll be even better after 2-3 days.
Hot Honey Sauce
- To make the hot honey, simply combine the honey with the hot sauce in a small bowl or jar. Stir until the ingredients are well mixed and the sauce has a smooth consistency. Adjust the amounts to your preferred level of sweetness and heat. Then, drizzle it over your fried chicken and enjoy!
Notes
- Do not overgrind cornflakes. Make sure not to grind the cornflakes too much, you want some texture in the coating. If you don’t have a food processor, simply place the cornflakes in a Ziploc bag and crush them with a rolling pin.
- Maintain oil temperature. Keep the oil at 350℉ to ensure an even golden crust. A candy thermometer helps you monitor the temperature accurately. If the oil is too hot, the coating might burn before the chicken cooks through; too cool, and the chicken absorbs excess oil.
- Make your pickles ahead. Homemade pickles add a fresh and tangy kick. Mix the brine cold and let the cucumbers sit in the fridge for at least a day for maximum flavor.
- Toast the buns. Lightly butter and toast the slider buns before assembling. This adds flavor and helps prevent the bread from getting soggy.
The best fried chicken sandwich is all about that crispy coating, juicy meat, and the perfect balance of toppings. When the bun is soft and the crunch is on point, every bite feels like pure comfort!
I agree 🙂