Get ready to meet your new favorite crowd-pleaser: Mini Crispy Chicken Sandwiches! These little bites of golden, flaky chicken tucked inside pillowy buns are the ultimate answer to party snacks, weekday dinners, or anytime you’re craving down-home comfort food in miniature form. Every bite delivers juicy, tender chicken with a crave-worthy crunchy crust, cool and tangy toppings, and a zingy homemade sauce. Best of all, you don’t need a mile-long list of ingredients or fancy equipment—just a few pantry staples, some fresh buns, and a little bit of frying magic. Whether you’re serving them at a game day feast or a casual family night, Mini Crispy Chicken Sandwiches are set to vanish faster than you can say, “Who wants seconds?”
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of irresistible Mini Crispy Chicken Sandwiches. Each ingredient is simple, but together they build layers of flavor, exceptional crunch, and all those classic sandwich-shop vibes right at home!
- Chicken thighs or breasts: Juicy and flavorful, chicken thighs give you the most tenderness, but chicken breasts work wonderfully for a leaner option—just cut them to fit your slider buns.
- Buttermilk: Essential for marinating, buttermilk tenderizes the chicken and helps the breading stick for unbeatable crunch.
- Hot sauce (optional): Adds a little heat and loads of extra flavor to your marinade—completely adjustable for your spice preference!
- All-purpose flour: The backbone of that crispy coating, flour gives your chicken structure and a golden base.
- Cornstarch: For next-level crunch, cornstarch mixes with flour to create a seriously crispy crust without getting greasy.
- Paprika: Brings a sweet smokiness and gorgeous color to the coating.
- Garlic powder: That savory, aromatic hint sets off the chicken beautifully.
- Onion powder: Adds gentle depth and a nice rounded flavor to every bite.
- Salt: A must for bringing out all the flavors—not just in the chicken, but the whole sandwich!
- Black pepper: A touch of sharpness balances out the richness of the fried chicken.
- Vegetable oil for frying: Neutral oil like canola or sunflower keeps things crispy without overpowering flavors.
- Mini sandwich buns or slider rolls: Soft, squishy buns are perfect for these two-bite wonders—use brioche for extra richness!
- Mayonnaise: The creamy base for a tangy sauce that pairs perfectly with the crispy chicken.
- Dijon mustard: Lends a punchy, sharp note to the sauce, making each bite pop.
- Pickle juice: Don’t skip this! It adds brightness and acidity for a secret sauce that’s totally irresistible.
- Pickle slices and shredded lettuce: Crunchy, cool, and refreshing toppings that give each sandwich texture and snap.
How to Make Mini Crispy Chicken Sandwiches
Step 1: Marinate the Chicken
Start by mixing your buttermilk with hot sauce in a big bowl, then add the chicken pieces. This flavorful soak does two things: it tenderizes the chicken for maximum juiciness, and helps the coating stick later on. Give it at least 30 minutes to marinate—if you have time to let it bathe overnight in the fridge, even better!
Step 2: Prepare the Crispy Coating
While your chicken is marinating, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. This blend is your secret to that beautiful, shatteringly crisp exterior we all love in Mini Crispy Chicken Sandwiches.
Step 3: Heat the Oil
Pour around 2 inches of vegetable oil into a deep skillet or Dutch oven and bring it to 350°F (175°C). This is just the right temperature for frying: hot enough to crisp, but not so hot that your coating burns before the chicken cooks through.
Step 4: Dredge and Double Dip (Optional)
Take the marinated chicken pieces and dredge each one in the flour mixture, pressing firmly so the coating clings every nook and cranny. If you want extra crunch (and who doesn’t?), dip them back into the buttermilk and dredge again in the flour mixture—double-dipping makes for ultra-crispy sandwiches!
Step 5: Fry to Golden Perfection
Working in small batches, slide your coated chicken pieces into the hot oil. Fry them for about 3 to 4 minutes on each side, until the crust is deep golden and the chicken is cooked through. As they come out, let them drain on a paper towel-lined plate, keeping them warm in a low oven if needed.
Step 6: Mix Up the Tangy Sauce
While your chicken is cooling slightly, stir together the mayonnaise, Dijon mustard, and pickle juice in a small bowl. This quick homemade sauce is tangy, creamy, and the ideal partner for crispy chicken.
Step 7: Assemble the Mini Crispy Chicken Sandwiches
Toast your slider buns if you like—they’ll soak up the sauce and stay nice and sturdy. Spread the cut sides with your mayo-mustard sauce, then add a piping-hot piece of fried chicken to each. Top with plenty of pickle slices and shredded lettuce, close them up, and watch the smiles appear!
How to Serve Mini Crispy Chicken Sandwiches
Garnishes
Mini Crispy Chicken Sandwiches truly shine with a handful of easy garnishes. A layer of tangy pickle slices and crisp shredded lettuce adds the perfect crunch and freshness. If you’re feeling extra, pop in some thin tomato slices, a sprinkle of fresh herbs like dill, or a pinch of flaky sea salt just before serving to make them pop visually and flavor-wise.
Side Dishes
Pair these sandwiches with your favorite fries, sweet potato chips, or crunchy coleslaw for that classic diner-style combo. For a lighter side, a simple green salad or wedges of juicy watermelon make the whole meal sing. Don’t forget plenty of napkins—Mini Crispy Chicken Sandwiches are delightfully messy!
Creative Ways to Present
Serving a crowd? Arrange your Mini Crispy Chicken Sandwiches platter-style, stacked high on a wooden board with bowls of extra pickles and sauce for dipping. For parties, set up a DIY slider bar and let everyone build their own masterpiece. You can even skewer them with toothpicks for easy grabbing—they’re just as irresistible hot as they are at room temperature.
Make Ahead and Storage
Storing Leftovers
Got a few sandwiches left (lucky you!)? Store any extras in an airtight container in the fridge for up to two days. Keep the buns, chicken, and garnishes separate to maintain the best texture and avoid sogginess.
Freezing
You can freeze the fried chicken pieces on a baking sheet, then transfer them to a freezer-safe bag once solid. They’ll keep for up to a month—reheat straight from the freezer or let them thaw overnight in the fridge for a quick fried chicken fix.
Reheating
For best results, re-crisp the chicken in a 375°F (190°C) oven for 8 to 10 minutes, or until hot and crunchy. A quick few minutes in an air fryer also works wonders. Assemble your Mini Crispy Chicken Sandwiches fresh after reheating for the best flavor and texture.
FAQs
Can I make the chicken ahead of time?
Absolutely! You can fry the chicken up to a day in advance and reheat in the oven before assembling your sandwiches. Keep the chicken separate from the buns and toppings for best results.
Do I have to use buttermilk for the marinade?
Buttermilk is traditional for tenderizing and flavor, but you can swap in plain yogurt thinned with a little milk, or even regular milk with a splash of lemon juice or vinegar in a pinch.
What’s the best way to keep the sandwiches crispy for a party?
After frying, keep the chicken warm and crispy by placing it on a rack set over a baking sheet in a low oven (around 200°F/95°C) until you’re ready to assemble the Mini Crispy Chicken Sandwiches.
Can I bake instead of fry the chicken?
For a lighter spin, you can bake the breaded chicken pieces on a wire rack set over a sheet pan at 425°F (220°C) for about 20 minutes, flipping halfway. While they won’t be quite as crispy as fried, they’re still delicious.
Are Mini Crispy Chicken Sandwiches suitable for kids?
Definitely! You can easily adjust the spice level by skipping the hot sauce in the marinade. Their mini size and fun toppings make them a huge hit with kids and adults alike.
Final Thoughts
These Mini Crispy Chicken Sandwiches are the kind of feel-good food that instantly brightens any table. They’re fun to make, impossible to resist, and sure to bring everyone together with every crunchy, saucy, savory bite. Give them a try and see just how quickly they disappear—don’t be surprised if you find yourself making a double batch next time!
Print
Mini Crispy Chicken Sandwiches Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 8 mini sandwiches 1x
- Diet: Non-Vegetarian
Description
These Mini Crispy Chicken Sandwiches are perfect for parties or game day, featuring juicy fried chicken sliders with a crunchy coating, served with a zesty mayo spread on mini buns.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into slider-sized pieces
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
For Assembly:
- 8 mini sandwich buns or slider rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- pickle slices and shredded lettuce for serving
Instructions
- Marinate the Chicken: Combine buttermilk and hot sauce. Marinate chicken for at least 30 minutes.
- Prepare the Coating: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a dish.
- Fry the Chicken: Dredge chicken in flour mixture, then fry until golden brown and cooked.
- Make the Mayo Spread: Mix mayonnaise, Dijon mustard, and pickle juice.
- Assemble: Toast buns, spread with mayo, add chicken, pickles, and lettuce.
- Serve: Enjoy immediately!
Notes
- For extra crispiness, double-dip the chicken before frying.
- These sliders can be kept warm in a low oven until serving time.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 330
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 50mg
