KFC Chicken Little Copycat Sliders with Pickles and Mayo

Why You’ll Love This Recipe

• Nostalgic flavor in a fun, snackable size—just like the classic Chicken Little.
• Ultra-crispy, craggy chicken with a tender, juicy center.
• Simple pantry spices deliver that fast-food-style seasoning.
• Perfect for parties, game day, or kid-approved dinners.

Grocery List

• Produce: Fresh dill (optional garnish)
• Dairy: Cultured buttermilk; Unsalted butter (optional, for toasting)
• Pantry: Boneless skinless chicken breasts or tenders; Sesame slider buns; Mayonnaise; Dill pickle chips; Neutral frying oil (canola/vegetable/peanut); All-purpose flour; Cornstarch; Hot sauce; Kosher salt; White pepper; Paprika; Garlic powder; Onion powder; Ground ginger; Celery salt; Mustard powder; Dried thyme; Dried oregano; Baking powder; MSG (optional)

Full Ingredients

Chicken & Marinade

• 1.25 lb (570 g) boneless, skinless chicken breasts or tenders
• 1 cup (240 ml) cultured buttermilk
• 1 large egg
• 2 tbsp dill pickle brine (from the pickle jar)
• 1 tsp hot sauce
• 1 tsp fine salt

Seasoned Flour Dredge

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 2 tsp kosher salt
• 2 tsp ground white pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp mustard powder
• 1/2 tsp dried thyme, crushed
• 1/2 tsp dried oregano, crushed
• 1/2 tsp baking powder
• 1/2 tsp MSG (optional)

For Frying

• 1.25–1.5 quarts (1.2–1.4 L) neutral oil (canola, vegetable, or peanut), enough for 1 1/2 inches depth

To Build the Sliders

• 8 sesame slider buns (2.5–3 inches / 6.5–7.5 cm)
• 1/2 cup (120 g) mayonnaise
• 24 dill pickle chips (about 3 per slider)
• 2 tbsp unsalted butter, for bun toasting (optional)
• Fresh dill sprigs, optional garnish

Step-by-Step Instructions

Step 1: Prep petite chicken fillets

Trim chicken of any tendons. For breasts: slice each breast horizontally to make thin cutlets, then cut into 8 petite fillets roughly 2.5 by 3 inches each (about 2–2.5 oz per piece). Pound gently to an even 1/2-inch thickness for uniform cooking.

Step 2: Make the tangy buttermilk marinade

In a medium bowl, whisk buttermilk, egg, pickle brine, hot sauce, and fine salt. Submerge the chicken, cover, and marinate 30 minutes at room temperature or up to 12 hours in the refrigerator. The mild acid and salt tenderize while the egg helps the coating stick.

Step 3: Mix the seasoned dredge

In a large shallow bowl, combine flour, cornstarch, kosher salt, white pepper, paprika, garlic powder, onion powder, ground ginger, celery salt, mustard powder, thyme, oregano, baking powder, and optional MSG. Stir very well so every bite is evenly seasoned.

Step 4: Double-dip for craggy crunch

Lift a piece of chicken from the marinade, letting excess drip off. Toss in seasoned flour, pressing to adhere. Dip back into the marinade, then return to the flour, packing on a second coat to form craggy bits. Place on a wire rack and repeat. Let the coated chicken rest 10 minutes so the flour hydrates and clings better.

Step 5: Fry to golden perfection

Pour oil into a heavy pot to a depth of about 1 1/2 inches and heat to 350°F (177°C). Fry 3–4 pieces at a time, adjusting heat to maintain 325–350°F. Cook 3–4 minutes per side, until deeply golden and the thickest part reaches 165°F (74°C). Transfer to a clean wire rack set over a sheet pan to drain. Lightly sprinkle with a pinch of salt while hot.

Step 6: Warm the buns

Split the sesame slider buns. Toast cut sides on a dry skillet or griddle over medium heat 1–2 minutes until just golden, or brush lightly with butter and toast under a broiler for about 30 seconds—watch closely to avoid over-browning.

Step 7: Assemble the Chicken Little sliders

Spread about 1 tablespoon mayonnaise across the top and bottom bun. Lay down 3 dill pickle chips on the bottom, add one hot, crispy chicken fillet, and crown with the top bun. Optional: garnish the platter with fresh dill sprigs. Serve immediately while the crust is crackly.

Pro Tips

• White pepper gives a classic fast-food style warmth; don’t skip it for that nostalgic flavor.
• Cornstarch plus a touch of baking powder keeps the crust light and extra crisp.
• Resting the breaded chicken 10 minutes before frying helps the coating set and reduces fallout in the oil.
• Maintain oil between 325–350°F; too cool leads to greasy crust, too hot will brown before the chicken cooks through.
• For extra cragginess, drizzle 1–2 tablespoons of the marinade into the flour and rub with your fingertips to form small clumps before dredging.

Variations

• Spicy Chicken Little: Add 1–2 tsp cayenne to the dredge and stir 1–2 tsp hot sauce into the mayo.
• Honey-Butter Classic: Brush warm top buns with 2 tbsp melted butter mixed with 1 tbsp honey for a sweet-savory finish.
• Air-Fryer Method: Mist breaded fillets with oil and air-fry at 390°F (200°C) for 8–10 minutes, flipping and misting again halfway, to 165°F (74°C).

Storage & Make-Ahead

Marinate chicken up to 12 hours. You can bread the chicken up to 1 hour ahead; keep on a rack in the fridge. Fried fillets are best fresh but can be cooled, then refrigerated in an airtight container up to 3 days or frozen up to 2 months (wrap individually). Reheat on a wire rack at 400°F (205°C) for 8–10 minutes from chilled or 15–18 minutes from frozen, until hot and crisp. Store buns, mayo, and pickles separately and assemble just before serving.

Nutrition (per serving)

Approximate per slider: 320 calories; 15 g protein; 32 g carbohydrates; 16 g fat; 2 g fiber; 780 mg sodium. Values will vary based on oil absorption, bun size, and brand of ingredients.