Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

If you’re craving something crispy, juicy, and bursting with flavor, this Fried Chicken Sliders with Spicy Sriracha Aioli Recipe is going to be your new go-to. I absolutely love how each slider has that perfect crunch from the cornflake coating while the sriracha aioli gives a spicy kick that keeps you coming back for more. When I first made these, my family went crazy over them, and I’m betting yours will too. Stick around—I’m sharing all my tips and tricks so you can nail these sliders right in your own kitchen.

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Ingredients You’ll Need

All the ingredients here work together to create a perfect balance of crunch, spice, and creamy coolness. When shopping, look for fresh chicken thighs with good color and Hawaiian rolls that are soft but can hold up to the juicy chicken. The corn flakes give such a unique texture—I always pick up plain ones without added sugar or flavor.

• Hawaiian Rolls: Sweet, soft, and sturdy enough to hold the juicy chicken without falling apart.
• Chicken Thighs: I prefer thighs because they’re juicy and tender even after baking.
• All-Purpose Flour: Helps the coating stick to the chicken and creates a base for the crust.
• Corn Flakes: Lightly crushed to give a crispy, golden crust without frying.
• Eggs: Binds the coating to the chicken and adds moisture.
• Sour Cream: Adds tang and keeps the coating tender on the inside.
• Hot Sauce: I use Frank’s Red Hot for that classic tangy heat.
• Salt and Black Pepper: Season the chicken to bring out all the flavors.
• Iceberg Lettuce: Provides a crunchy, fresh contrast to the rich chicken and aioli.
• Dill Pickle Slices: Adds a zesty tang that brightens up every bite.
• Mayonnaise: The creamy base for the sriracha aioli.
• Sriracha: Perfect for that spicy, garlicky aioli boost.

Variations

I love that you can easily make this recipe your own! Sometimes I spice up the aioli a bit more or swap the lettuce for arugula to add a peppery bite. Don’t hesitate to tailor it to your family’s tastes or what you have lying around.

• Double the Heat: I once added extra sriracha and a dash of cayenne in the aioli for a fiery kick that my spice-loving friends adored.
• Gluten-Free: Swap the flour and corn flakes for gluten-free alternatives—puffed rice cereal works surprisingly well for the crunch!
• Cheesy Twist: Add a slice of your favorite cheese (I love sharp cheddar) to the slider right before serving for a melty, savory surprise.
• Green Goddess Style: Try swapping the sriracha aioli with an herby green goddess dressing for a fresh take.

How to Make Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

Step 1: Get Your Oven Ready and Make the Aioli

Start by preheating your oven to 425°F. While it’s warming up, mix together the mayonnaise, sriracha, and a pinch of salt in a small bowl for the spicy sriracha aioli. I always pop this into the fridge while prepping the chicken—it helps the flavors to meld beautifully and keeps the aioli nice and cool for when it’s time to assemble.

Step 2: Prepare Your Coating Stations

Line a baking sheet with parchment paper—that’s going to save you from a sticky mess later. Then, whisk eggs, sour cream, hot sauce, salt, and pepper together in a bowl. In another bowl, mix the lightly crushed corn flakes; they’re the star of the crispy coating here!

Step 3: Coat the Chicken

Give each chicken thigh half a generous dusting of flour first—this little step helps the egg mixture stick better. Dip the floured chicken into your egg mixture to coat every side, then press it firmly into the cornflakes until it’s fully coated. I like to gently press the cornflakes onto the chicken to make sure they don’t fall off during baking. Lay each coated piece on your baking sheet as you go.

Step 4: Bake to Crispy Perfection

Bake the chicken for 15 minutes, then carefully flip each piece over. This ensures an even bake and that golden crisp all around. Cook for an additional 15 minutes or until the juices run clear and the internal temperature hits 165°F. If you’re like me, you’ll use a meat thermometer to be perfectly sure—it takes out all the guesswork!

Step 5: Toast and Assemble

While the chicken finishes baking, toast your Hawaiian rolls lightly either in a toaster oven or skillet. This toasting step adds just a bit of crunch and helps the buns hold up under all the juicy goodness. Then, spread the sriracha aioli on both the top and bottom buns. Layer shredded iceberg lettuce, your crispy fried chicken piece, and a couple of dill pickle slices. That’s it — snack time!

How to Serve Fried Chicken Sliders with Spicy Sriracha Aioli Recipe

Garnishes

I like to keep garnish simple so the slider shines. A sprinkle of fresh chopped parsley or a few extra pickle slices on the side adds a fresh touch. Sometimes I add thin slices of red onion for a little sharp bite, too. It’s all about balancing textures and flavors.

Side Dishes

My go-to sides are classic coleslaw for creaminess and crunch or crispy baked sweet potato fries for a slightly sweet contrast. When I want something green, a light side salad with a tangy vinaigrette always pairs well with the rich fried chicken.

Creative Ways to Present

For parties or special occasions, I like to serve these fried chicken sliders on a wooden board with cute picks to hold them together. Adding little bowls of extra sriracha aioli or other dipping sauces boosts the fun factor. Sometimes I arrange sliders with colorful garnishes and even add some grilled pineapple slices for a Hawaiian-inspired twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fried chicken in an airtight container in the fridge for up to 3 days. The key is to separate the chicken from the buns and garnishes to avoid sogginess. Then, just assemble fresh sliders when you’re ready to eat again.

Freezing

I’ve frozen cooked fried chicken thighs before (unassembled) by wrapping them tightly and placing them in freezer bags. They freeze well for up to a month. When you want to enjoy, just thaw overnight in the fridge and reheat safely.

Reheating

To reheat, I prefer popping the chicken in the oven at 350°F for about 10-12 minutes to bring back the crispiness. Avoid microwaving if you can, because it tends to make the crust soggy—which defeats the purpose of these awesome fried chicken sliders!

FAQs

Final Thoughts

This Fried Chicken Sliders with Spicy Sriracha Aioli Recipe has become one of my absolute favorites because it hits all those comforting notes—crispy, spicy, tangy, and just downright delicious. It’s a recipe I’ll come back to anytime I want something easy yet impressive for friends, family, or just a fun weeknight dinner. Give it a try; I promise you’ll find yourself craving these irresistible sliders again and again!

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