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Crispy Chicken Sliders with Honey Mustard

Two Crispy Chicken Sliders topped with melted cheese sauce and pickles, ready to eat.
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Make crispy chicken sliders using a double-dredge method for maximum crunch. Serve them on small buns with homemade spicy honey mustard sauce and pickles.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 12 small, uniform pieces
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1.5 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 12 small slider buns (Hawaiian rolls work well)
  • 1/2 cup dill pickle chips
  • For Honey Mustard: 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the chicken: Place the chicken pieces in a bowl and cover them with buttermilk and hot sauce, if using. Let the chicken soak for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Mix the dry coating: In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder.
  3. Coat the chicken: Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere the coating. For extra crispiness, dip the coated chicken back into the buttermilk quickly, then dredge again in the flour mixture.
  4. Make the sauce: Whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper (if using) in a small bowl until smooth. Set aside.
  5. Cook the chicken (Frying Method): Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove and drain on a wire rack.
  6. Cook the chicken (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the coated chicken pieces with cooking spray. Air fry in batches for 10-12 minutes, flipping halfway, until golden and cooked through.
  7. Assemble the sliders: Slice the slider buns in half. Lightly toast the buns if desired. Place a piece of crispy chicken on the bottom bun. Top with a spoonful of honey mustard sauce and 2-3 pickle chips. Place the top bun on.
  8. Serve immediately.

Notes

  • For the crispiest results, do not skip the double-dredge step. Press the flour onto the chicken firmly during the second coating.
  • If you are baking these, place them on a wire rack set over a baking sheet and bake at 425°F (220°C) for 18-20 minutes, flipping halfway.
  • For a party, serve the components buffet-style so guests can assemble their own sliders.

Nutrition

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