I used to think a good crispy chicken sandwich only came from a drive-thru. You know the ones—perfectly fried, juicy in the middle, and topped with just the right crunch from fresh slaw.
But one day, after yet another disappointing takeout meal (soggy bun, limp chicken, sad excuse for coleslaw), I decided enough was enough. If I wanted it done right, I’d have to do it myself.
So, I went to work. After some trial and error (and a few “taste tests” that had me full for days), I cracked the code: buttermilk-soaked chicken, the perfect crispy coating, and a tangy, crunchy slaw to balance everything out.
And now?
I can’t even look at a fast-food chicken sandwich without thinking, I could make that better at home.
If you’re ready to ditch the drive-thru and make the best crispy chicken sliders ever, let’s get to it.
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Crispy Chicken Sliders with Coleslaw
Crunchy, juicy chicken on buttery toasted buns with a tangy, fresh coleslaw. Perfect for game days, BBQs, or just because.
- Total Time: 45 minutes
- Yield: 6 sliders 1x
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut into 6 slider-sized pieces)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, but highly recommended)
- 1 cup all-purpose flour
- ½ cup cornstarch (makes it extra crispy)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne (optional, for extra heat)
- 1 large egg
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Coleslaw:
- 2 cups shredded cabbage (mix of green and purple for color)
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sliders:
- 6 slider buns (brioche buns are top-tier)
- 1 tablespoon melted butter (for brushing buns)
- 2 tablespoons mayonnaise (for spreading)
- Pickles (because they just belong here)
Instructions
Step 1: Prep the Chicken
- In a bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, cover, and let them marinate in the fridge for at least 30 minutes (or up to 4 hours for max tenderness).
Step 2: Make the Coleslaw
- In a large bowl, mix mayo, apple cider vinegar, honey, salt, and black pepper.
- Toss in the shredded cabbage and carrots. Mix well and let it chill in the fridge while you work on the chicken.
Step 3: Coat the Chicken
- Set up a dredging station:
- Bowl 1: Flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Bowl 2: Egg and milk, whisked together.
- Bowl 3: Panko breadcrumbs.
- Take each piece of marinated chicken, shake off excess buttermilk, then coat in flour mix → dip in egg mix → coat in panko. Press the crumbs in to make sure they stick.
Step 4: Fry It Up
- Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
- Once hot (about 350°F), fry the chicken for 3-4 minutes per side, until golden brown and crispy.
- Drain on a wire rack (not paper towels, or they’ll get soggy).
Step 5: Assemble the Sliders
- Brush the slider buns with melted butter and toast them in a pan until golden.
- Spread a little mayo on the bottom bun, add a crispy chicken piece, a spoonful of coleslaw, a pickle or two, and top with the bun.
- Serve immediately while the chicken is hot and crispy.
Notes
Let the coleslaw sit for at least 15 minutes so the flavors meld. Serve immediately for the crispiest chicken.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: ~350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
