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.

Course Appetizer, dinner, lunch, Main Course, Snack

Cuisine American

Keyword crispy, cornflakes, fried chicken, sliders, hot honey, homemade pickles

Prep Time 30

Cook Time 20

Brining time 3

Total Time 3 50

Servings sliders

Calories 423

Author Kristen-The Epicurean Mouse

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.

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