Best 8 Oven Fried Chicken Sliders Recipes

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Are you craving juicy and tender chicken sliders with a crispy coating, all without the hassle of deep frying? Look no further! Oven-fried chicken sliders are the perfect solution for busy home cooks who want to enjoy delicious and crispy chicken without the mess and extra calories. With just a few simple steps and a little bit of time, you can create mouthwatering chicken sliders that will be the hit of any party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET TEA OVEN-FRIED CHICKEN SLIDERS W/ JALAPENO CHEDDAR CORN SLAW + CRISPY ONIONS.



Sweet Tea Oven-Fried Chicken Sliders w/ Jalapeno Cheddar Corn Slaw + Crispy Onions. image

It's a little sweet, a little spicy and all things good, spring/summer and barbecue cookin.

Provided by Tieghan Gerard

Categories     Appetizer     Main Course     Snack

Time 10h10m

Number Of Ingredients 26

1 1/2 pounds chicken breast (cut into slider size pieces)
3/4 cups buttermilk
1 1/2 cups sweet tea
1 tablespoon kosher salt
3 cups corn flake crumbs
3 tablespoons whole wheat flour
2 teaspoons seasoned salt
1/4 -1/2 teaspoon cayenne pepper
a good pinch of pepper
8-12 [cornbread brioche slider buns | https://www.halfbakedharvest.com/salted-honey-butter-cornbread-brioche-burger-buns/] or your favorite slider buns
2 large white onions (halved and then sliced very thin)
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
pinch of pepper + cayenne pepper
oil (for frying)
2 cups shredded green cabbage or cabbage slaw
2 ears [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/]
2 jalapeños (seeded + chopped)
1/4 cup fresh parsley or cilantro (chopped)
1/2 cup sharp cheddar cheese (diced)
1 lemon (juiced)
2 teaspoons rice vinegar
pinch of salt and pepper
1/3 cup honey (warmed)
1 chipotle chili (minced)

Steps:

  • Add the chicken to a large bowl and pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate overnight.
  • The next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush with olive oil.
  • Add the corn flakes crumbs, flour, seasoned salt, cayenne and pepper to medium sized bowl. Stir to combine.
  • Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the 4 tablespoons melted butter over the chicken.
  • Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with the slaw, crispy onions and chipotle cheddar (all below).
  • Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 30 minutes to 1 hour.
  • Meanwhile add the flour, salt, pinch of cayenne and pinch of pepper to a bowl and give it a good toss.
  • When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot.
  • Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
  • Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.
  • In a bowl toss together the grilled corn, shredded cabbage, jalapeños, chopped parsley or cilantro, lemon juice, rice vinegar, salt and pepper. Cover and place in the fridge until ready to serve. Just before serving stir in the cheddar cheese.
  • In a bowl mix together honey and chipotle pepper. Serve drizzled over the chicken.
  • Place a piece of warm chicken on the bottom of each slider bun, drizzle with the chipotle honey. Top with slaw and crispy onions. SERVE!

Nutrition Facts : Calories 544 kcal, Carbohydrate 105 g, Protein 25 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 1070 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving

FRIED CHICKEN SLIDERS



Fried Chicken Sliders image

The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli.

Provided by Amanda Cooks & Styles

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 13

8 Hawaiian Rolls (cut in half)
4 Chicken Thighs (cut in half)
1/3 cup All-Purpose Flour
2 cups Corn Flakes (lightly crushed)
2 Eggs
1/4 cup Sour Cream
2 tsp Hot Sauce (I used Franks Red Hot)
1/4 tsp Salt
1/4 tsp Black Pepper
1 cup Iceberg Lettuce (shredded)
Dill Pickle Slices (about 2 per slider)
1/2 cup Mayonnaise
1 tbsp Sriracha

Steps:

  • Preheat oven to 425 degrees.
  • Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
  • Line a baking sheet with parchment paper and set aside.
  • In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
  • Sprinkle chicken thighs generously with flour and coat both sides evenly.
  • Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
  • Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
  • Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
  • To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!

OVEN-FRIED CHICKEN SLIDERS



Oven-Fried Chicken Sliders image

Easy, spicy, crispy oven-fried chicken sliders are everything that you want from a fried chicken sandwich but without all the mess from the fryer and great for a party. Inspired by the movie "Lady Bird."

Provided by Rick M.

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups mayonnaise
3 tablespoons hot sauce (Frank's)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
1/3 cup pickled jalapeno pepper, finely chopped
6 boneless skinless chicken thighs
1 large egg, beaten to blend
1 tablespoon honey
kosher salt
1/2 cup extra virgin olive oil
2 1/2 cups panko breadcrumbs (Japanese bread crumbs)
12 potato rolls (preferably Martin's, buttered and toasted)
1/4 head iceberg lettuce, thinly sliced
sliced bread and butter pickles, and french fries (for serving)

Steps:

  • Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
  • Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs.
  • Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6-8 minutes. Let cool in pan 10 minutes.
  • Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko.
  • Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15-20 minutes. Let chicken cool 10 minutes.
  • Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired.
  • Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.

OVEN FRIED CHICKEN SLIDERS WITH REMOULADE SAUCE



Oven Fried Chicken Sliders with Remoulade Sauce image

Oven fried chicken sliders with remoulade sauce satisfy that crispy chicken craving for me every time! Adjust the spice to suit your taste and bite into crispy, juicy chicken thighs nestled between toasted rolls and creamy remoulade!

Provided by Sip + Sanity | Linda Feller

Categories     Sandwich

Time 58m

Number Of Ingredients 23

6 boneless, skinless chicken thighs (cut in half to yield 12 pieces)
kosher salt + fresh ground black pepper (to season)
¾ cup all purpose flour
1 tbsp corn starch
2 tsp kosher salt
½ tsp black pepper
1 tbsp cayenne pepper (use more or less, to taste)
1 tsp garlic powder
1 tsp onion powder
3 eggs
1¾ cups seasoned Panko bread crumbs
⅔ cup light mayonnaise
1 tbsp Dijon mustard (regular or coarse grain)
1 clove garlic (minced)
2 tsp hot sauce (or more, to taste)
3 cornichons (minced, about 2 generous tablespoons)
1 tsp capers (minced)
12 slider rolls
unsalted butter (softened)
garlic powder
2 cups crisp lettuce (shredded)
3 plum tomatoes (cut into 12 slices)
pickles or cornichons

Steps:

  • Preheat your oven to 400°F and line a baking sheet with parchment.
  • Season the cut chicken thighs generously with salt and pepper. Set aside.
  • Grab 3 shallow dishes to set up your breading station. - In the first dish, combine flour, corn starch, salt, pepper, cayenne, garlic + onion powders.- In the second dish, whisk the eggs until they are good and scrambled.- In the third dish, pour the seasoned panko.
  • Dredge the chicken first in the flour mixture. Shake of the excess. Next, dip in the egg wash to coat both sides. Lastly, turn the chicken in the panko to coat, lightly pressing the breadcrumbs into the flesh. Gently remove it to the sheet pan. Repeat until all the chicken is breaded.
  • Roast the chicken for 40 minutes. There is no need to flip the pieces over.
  • Meanwhile, combine the remoulade ingredients in a small bowl. Cover and refrigerate until you're ready to serve.
  • Just before the chicken is done roasting, lightly butter the cut sides of your slider rolls and sprinkle them with a little garlic powder. Toast them, cut side down on a grill, skillet or grill pan, or slide them into the oven with the chicken for the last couple of minutes.
  • To serve, slather the rolls with remoulade sauce. Add a piece of chicken, lettuce, tomato, pickles or any other garnishes you like.

Nutrition Facts : Calories 243 kcal, Carbohydrate 17 g, Protein 15 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1134 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS



Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

  • For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
  • For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
  • For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
  • Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
  • For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
  • Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
  • Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
  • For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

FRIED CHICKEN SALAD SLIDERS



Fried Chicken Salad Sliders image

Provided by Cooking Channel

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups chopped fried chicken
3/4 cups sweet relish
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2 small white onion, chopped
4 to 6 sweet rolls
Shredded iceberg lettuce

Steps:

  • In a large bowl, mix the chicken, relish, mayo, onions and mustard. Toast the rolls. Scoop spoonfuls of the chicken salad onto the rolls and top with lettuce.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY



Chicken Parmesan Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 12 sliders

Number Of Ingredients 9

12 packs dinner rolls or Hawaiian sweet rolls
3 cups shredded rotisserie chicken
½ cup marinara sauce
8 oz fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
½ cup butter, melted
3 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
  • Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

BEST-EVER FRIED CHICKEN SANDWICHES



Best-Ever Fried Chicken Sandwiches image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g

Tips:

  • For extra crispy chicken, make sure to double coat it in the flour mixture.
  • If you don't have slider buns, you can use regular hamburger buns or even hoagie rolls.
  • Feel free to get creative with your toppings. Some popular options include lettuce, tomato, onion, pickles, and cheese.
  • For a healthier version of this recipe, you can bake the chicken instead of frying it.
  • These sliders are best served hot and fresh, but you can also make them ahead of time and reheat them in the oven or microwave.

Conclusion:

These Oven-Fried Chicken Sliders are the perfect party food or game day snack. They're easy to make, delicious, and always a crowd-pleaser. So next time you're looking for a fun and satisfying meal, give this recipe a try. You won't be disappointed!

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