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Crispy Firecracker Chicken Sliders Easy Recipe with Spicy Sriracha Mayo

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These Crispy Firecracker Chicken Sliders feature crunchy chicken with a fiery kick paired with creamy, tangy sriracha mayo. Quick and easy to make, they are perfect for casual gatherings and bold flavor lovers.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into slider-sized pieces
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour (120 g)
  • 1/2 cup cornstarch (60 g)
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • Salt, to taste
  • 1/2 cup mayonnaise (120 g)
  • 2 tablespoons sriracha sauce (30 ml)
  • 1 teaspoon lime juice (5 ml)
  • 1/2 teaspoon honey (optional)
  • 8 slider buns or small soft rolls
  • Pickled jalapeños (optional)
  • Leafy lettuce or shredded cabbage
  • Thinly sliced red onion

Instructions

  1. In a medium bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. In another bowl, combine flour, cornstarch, baking powder, cayenne pepper, chili powder, and salt. Mix well.
  3. In a small bowl, stir together mayonnaise, sriracha, lime juice, and honey until smooth. Cover and refrigerate until ready to serve.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing gently. For extra crunch, dip back into buttermilk briefly and then into flour mixture again (double dredge).
  5. Fill a deep fryer or heavy-bottomed skillet with about 2 inches of vegetable oil. Heat to 350°F (175°C).
  6. Fry chicken pieces in batches, about 4-5 minutes per batch, turning occasionally until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with tongs and place on a cooling rack over a baking sheet to drain.
  7. Lightly toast slider buns if desired. Spread sriracha mayo on bottom bun, add crispy chicken piece, top with lettuce or cabbage, red onion slices, and pickled jalapeños if using. Cap with top bun.
  8. Serve immediately while hot and crunchy.

Notes

Maintain oil temperature at 350°F (175°C) for best crispiness. Double dredge chicken for extra crunch. Fry in small batches to avoid overcrowding. Use a cooling rack to drain excess oil and keep chicken crispy. Adjust sriracha amount to control spice level. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use dairy-free mayo and yogurt instead of buttermilk.

Nutrition

Keywords: crispy chicken sliders, firecracker chicken, sriracha mayo, spicy chicken sliders, easy chicken sliders, fried chicken sliders

Find it online: https://rowanrecipes.com/crispy-firecracker-chicken-sliders-easy-recipe-with-spicy-sriracha-mayo/