Crispy Buttermilk Chicken Sliders (20 Minutes)
Okay, friends, gather ’round — I’ve got a fun secret to share that will make your weeknight dinners sing! These Crispy Buttermilk Chicken Sliders come together in just 20 minutes, but don’t let the speed fool you. They’re bursting with juicy, tender chicken coated in that perfectly crunchy, golden crust that you’ll want to nibble on all day long. The best part? You don’t need to marinate for hours; a quick buttermilk soak adds just enough tang and tenderness to make each bite melt in your mouth. Ready to make dinner feel like a mini celebration? Let’s dive in!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
For the Main Dish:
- 1 lb chicken tenders or thinly sliced chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little heat)
- Vegetable oil, for frying
- 8 slider buns
- Pickles, for garnish (optional)
For the Sauce / Garnish (optional):
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp honey
- Pinch of salt and pepper
How I Make It
Step 1:
Start by placing your chicken tenders in a bowl and pouring over the buttermilk. Let them soak while you prep your dredging station. This sultry bath tenderizes the chicken and gives you that tangy edge.
Step 2:
In a shallow dish, whisk together flour, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne until evenly mixed. This seasoning blend is where most of your crunch and flavor will come from.
Step 3:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. It’s ready when a pinch of flour sizzles on contact.
Step 4:
Grab each chicken piece from the buttermilk, letting the excess drip off, then dredge it thoroughly in your seasoned flour mixture. Press the flour onto every surface for maximum crispiness.
Step 5:
Carefully place the coated chicken into the hot oil. Cook for about 3-4 minutes per side, until golden brown and cooked through (internal temp should hit 165°F). Don’t overcrowd the pan; work in batches if needed.
Step 6:
While the chicken finishes, whisk together mayonnaise, Dijon mustard, honey, salt, and pepper for a quick, tangy sauce. Toast the slider buns lightly. Assemble by spreading sauce on the buns, topping with the crispy chicken, and adding pickles if you like that extra zing.
Variations & Tips
- Swap smoked paprika for chili powder or Cajun seasoning to change the flavor profile.
- Use panko breadcrumbs mixed with flour for an even crunchier texture.
- For a lighter version, bake the coated chicken on a greased baking sheet at 425°F for 15 minutes, flipping halfway.
- Add sliced avocado or coleslaw to the sliders for freshness and creaminess.
- If short on time, skip soaking and dredge chicken straight in seasoned flour—just expect slightly less tender meat.
- Use mini brioche buns for a sweeter, richer bite.
How I Like to Serve It
These sliders are perfect for game day or casual gatherings — easy finger food without fuss. I love serving them with crunchy sweet potato fries or a crisp green salad to balance the richness. They also make an excellent quick dinner paired with a chilled lemonade or your favorite cold brew.
Notes
- Store leftover cooked chicken in an airtight container for up to 2 days; reheat in a toaster oven for crispiness.
- Buttermilk can be substituted with plain yogurt thinned with a little milk if needed.
Closing: Seriously, once you try these crispy buttermilk chicken sliders, they’ll become your go-to for fast, flavorful, and downright irresistible meals every time.