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Spicy Buttermilk Fried Chicken Sliders — Crispy, juicy, chunks of chicken breasts, coated in a spicy batter and fried to perfection. Then, I serve them in buttery brioche slider buns.

The chicken is left in a buttermilk marinade for a bit and then topped with fresh dill pickles and a spicy ranch sauce. These Spicy buttermilk fried chicken sliders will blow you away with their scrumptious burst of flavor and melt-in-your-mouth texture.

When I made these last night for dinner, there were none left — they were that good. Of course, if you are not a chicken fan, you can make a recipe like these Bacon Cheeseburger Sliders.

What makes these sandwiches so delicious is the buttermilk marinade that the chicken chunks soak in before frying them. There is just something about it when you marinade any meat you are going to make.

How to Make Spicy Buttermilk Fried Chicken Sliders

One of my favorite all-time chicken sandwiches is Chick-Fil-A. I have had a Popeye's chicken sandwich — it's gross. Don't get me started.

The Chick-Fil-A spicy chicken sandwich is my go-to anytime I am out shopping. That spice mixed with some extra hot sauce makes my mouth water.

A close second is the Nashville Hot Chicken Sandwich that I get from Hattie B's Hot Chicken in Nashville, TN. Because of that sandwich, I worked hard to perfect my recipe for The Crispiest Nashville Hot Chicken ever. It is actually spot on.

Of course, I also worked on a Sweet and Spicy Oven-Fried chicken version too and man does that taste good.

But none beats that Spicy Chicken Sandwich. So, we had to give it a go here at home and I can honestly tell you that I think I have nailed it to perfection.

So — here's how I made this delicious spicy sandwich

In a medium bowl, combine buttermilk, hot sauce, salt, pepper, and garlic powder. Add chicken chunks and marinate for at least 30 minutes to an hour.

Prepare the flour mixture by whisking together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder in a shallow bowl.

Add 4 tablespoons of the marinade into the mixture and mix through with a fork. Working with one piece at a time, dredge the chicken with the flour mixture, then dip back into the marinade, and then dip in the flour mixture again, making sure it is completely coated.

Continue until you have all pieces coated. Set them aside and give the flour mixture about 20 minutes to set into the chicken. This will make sure your breading stays on instead of sliding off once you fry it.

While the chicken is resting, make the spicy ranch sauce —

The Perfect Spicy Sauce

Mix together 1/2 cup of ranch dressing with 3 tablespoons of hot sauce, and a pinch of cayenne pepper. You can make your own ranch dressing or use store-bought. Either one works well here.

Heat the oil in a deep pan until it reaches 350˚F (180˚C). Fry the chicken for about 3-4 minutes on each side, or until cooked through and golden brown. The thickest part of the chicken should register 165˚F (75˚C).

I usually like to put my chicken in the oven at 350 degrees for about 10 minutes after frying, just to ensure that the inside is all the way done.

Generously spread the spicy Ranch on the toasted brioche buns, and top with sliced pickles, lettuce, and tomato. Serve immediately and enjoy!

Check out these other delicious sandwich recipes

• Blackstone Philly Cheesesteak Sandwiches
• Blackstone Smashburgers
• Paula Deen's Puff Pastry Burgers

Kicking it Up with Spicy Recipes

• Buffalo Chicken Wrap from Hezzi-D's Books and Cooks
• Hatch Chile Masala Bhath from Magical Ingredients
• Jalapeno Popper Crostini from The Spiffy Cookie
• Nigerian Chicken Pepper Soup from Pandemonium Noshery
• Sausage Stuffed Mini Peppers from Art of Natural Living
• Skillet Taco Pasta from A Kitchen Hoor's Adventures
• Spicy Sage Breakfast Sausage from That Recipe

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