Tender chicken bites soaked in dill pickle brine, coated in seasoned flour, and fried until crisp—then served on slider buns with pickles and your favorite sauce. A tangy, crunchy crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs boneless skinless chicken thighs
1 cup dill pickle juice
1 cup buttermilk
1½ cups all-purpose flour
½ cup cornstarch
2 tsp paprika
1½ tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
1½ tsp kosher salt
1 tsp black pepper
2 eggs, beaten
Oil for frying
12 slider buns
Sliced pickles (optional)
Sauce of choice (optional)
Instructions
-
Slice chicken into slider-sized pieces.
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In a bowl, combine pickle juice and buttermilk. Add chicken and marinate in fridge for at least 4 hours.
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Prepare dredging station with beaten eggs and a mix of flour, cornstarch, and spices.
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Pat chicken dry, dip in egg, then coat in flour mix. Let rest 10–15 minutes.
-
Heat oil to 350°F. Fry chicken in batches for 3–4 minutes per side.
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Place cooked chicken on a wire rack.
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Toast slider buns.
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Assemble sliders with chicken, pickles, and sauce