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Recipe courtesy of Hunter Fieri

Crispy Cornflake-Crusted Chicken Sliders

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Buttermilk Slaw:

3 tablespoons buttermilk

3 tablespoons mayonnaise 

3 tablespoons sour cream 

1/2 teaspoon dried dill 

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/4 teaspoon paprika 

2 tablespoons finely sliced chives

1 teaspoon sugar 

1/2 teaspoon kosher salt 

3 to 4 turns freshly ground black pepper 

Pinch cayenne 

1/2 head cabbage, cored and finely sliced 

Garlic Butter:

4 tablespoons unsalted butter

6 cloves garlic, minced 

3 tablespoons minced flat-leaf parsley 

Chicken Sliders:

3 cups canola oil

1 cup buttermilk 

1/4 cup Sriracha sauce 

2 cups all-purpose flour 

2 teaspoons granulated garlic 

2 teaspoons granulated onion 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

8 cups cornflakes, crushed 

24 ounces chicken tenders (twelve 2-ounce tenders) 

12 slider buns, split

2 Roma tomatoes, sliced thin 

1 small red onion, sliced thin 


  1. For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
  2. For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
  3. For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
  4. Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
  5. In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
  6. Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
  7. To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.