Ingredients
Method
- 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!
Nutrition
Notes
Cornflake Crunch: I love using cornflakes here because they create an incredibly light, crispy crust without deep frying.
Make sure to crush them gently with your hands, leaving some larger pieces for texture, rather than pulverizing them into dust.
Chicken Thigh Choice: Boneless skinless chicken thighs are my go-to for sliders because they stay juicy and tender during baking.
If you prefer white meat, swap in chicken breasts, but reduce the second bake time by 5 minutes to prevent drying out.
Make Ahead Magic: You can prep the sriracha aioli and shred the lettuce up to a day ahead.
I also like to crush the cornflakes and mix the egg wash the night before, storing everything covered in the fridge for quick assembly.
Baking Sheet Tip: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
I've found that a light spray of cooking oil on the parchment helps the coating brown more evenly.
Common Mistake: Don't skip the flour dusting before dipping into the egg mixture.
That thin layer of flour is what helps the egg wash and cornflakes cling to the chicken, so you get a full, even coating every time.
Serving Suggestion: For the best texture, toast the Hawaiian rolls until they're just golden.
I like to split them and toast cut-side down in a dry skillet for about a minute, which gives them a subtle crunch that holds up to the juicy chicken.
Storage: Leftover cooked chicken keeps well in the fridge for up to 3 days.
Reheat it in a 350 degree oven for 5 to 7 minutes to restore crispiness, and assemble fresh sliders with new rolls and lettuce.
