Chicken Sliders with Pineapple Aioli

These chicken sliders were a messy eat and so worth it. I made these for game night and from experience would recommend holding the card games until after the table and hands have been washed. The slaw with sweet chili sauce paired perfectly with the pineapple aioli and both helped to lighten what could have been a heavy meal of fried chicken.

To make the leftovers easier to eat for lunch the next day I made a cup of rice, diced up the chicken and then drizzled the aioli and sweet chili sauce over the chicken, rice and slaw. My husband was able to eat his lunch at his desk and the little and I were able to share a bowl much easier than trying to get a tiny toddler mouth over a full slider.

I started by cutting and pounding out my chicken breasts to slider size. I then brined the chicken pieces in a mix of buttermilk and eggs for a minimum of 30 minutes in the refrigerator.

IMG_1389IMG_1395Once all the raw meat was cleaned, brining, and in the fridge I started working on my slaw.

I wanted a bit of spice in my slaw to offset the heavy fried chicken and the sweet aioli, so along with my cabbage, carrots, and green onions, I included jalapeno.


The cabbage is hearty enough to not wilt under the sweet chili sauce in the fridge as long as you don’t add too much. So I mixed my slaw, tossed it in sweet chili sauce and then covered and refrigerated until dinner.

Next up is the aioli. I enjoy pineapple juice on it’s on so I popped open a can and used that in the aioli. If you have another recipe to use pineapple in you can get a can with fruit included, just make sure it’s in fruit juice and not syrup. Or if you’re lucky enough to be in an area or season when the pineapple is fresh grab it and use it!


Set up a breading station and then pull your chicken out of the refrigerator. Since I put eggs in my buttermilk, I did not set up another bowl for eggs. I added my spices to my flour and then double breaded all of the chicken.

Pull out of buttermilk
Cover in flour
Dip in buttermilk
Cover in flour


Once all your chicken is breaded put a pan over medium-high heat with at least an inch of vegetable oil. Once your oil is hot add the chicken, always put in the pan slowly and away from you so as not to get splashed with hot oil. Fry for about 3 minutes on each side until done through or an instant thermometer reads at least 160°. Poultry is finished at 165° but because of carry over cooking, you always want to pull it out a few degrees before it’s done.

Carryover cooking is when the food retains heat and continues to cook even after being removed from the heat.

Butter and toast your slider buns on a pan or under broil.
IMG_0650.jpgAssemble your sliders and devour!


Chicken Recipe

Prep: 50 minutes
Cook: 10 minutes

  • 4 Chicken breasts
  • 2c. Buttermilk
  • 2 Eggs
  • 2c. flour
  • 2tsp. Cumin
  • 1tbsp. Paprika
  • 2tsp. Garlic powder
  • 1tbsp. salt
  • 1tsp. Pepper
  • Vegetable oil
  1. Cut and pound the chicken to the desired size and an even thickness.
  2. Whisk together the eggs and buttermilk.
  3. Brine the chicken in the buttermilk mixture for at least 30 minutes in the refrigerator.
  4. Mix the spices into the flour.
  5. Bread the chicken in the flour 2x. Buttermilk-flour-buttermilk-flour.
  6. Heat at least an inch of oil over medium-high heat.
  7. Fry the chicken for 3-5 minutes per side or until the internal temperature is at least 160°.

Sweet and Spicy Slaw

  • 1/2 Head purple cabbage
  • 1/2 Head green cabbage
  • 3 Carrots shredded or 1c.
  • 3 Green onion sliced
  • 1/2  Jalapeno diced
  • 1/4c. Sweet chili sauce

  1. Chop all vegetables.
  2. Mix.
  3. Toss with 1/4c. cooled sweet chili sauce.
  4. Cover and refrigerate until needed.

Sweet Chili Sauce

  • 3/4c. Granulated sugar
  • 1/2c. Rice vinegar
  • 1/4c. Water
  • 1tbsp. Minced garlic
  • 1tbsp. Crushed red pepper
  • 1tbsp. Sriracha
  • 1tbsp. Cornstarch
  • 1tbsp. Water
  • 1 1/2tsp. Fish sauce

  1. Add water and rice vinegar to a small pot over medium heat.
  2. Add sugar to the mixture and dissolve.
  3. Bring to a simmer.
  4. Add garlic, red pepper, and sriracha to the pot.
  5. Mix the tbsp of water and cornstarch to create a cornstarch slurry.
  6. Whisk the slurry into the vinegar mixture and boil for 2-3 minutes until beginning to thicken.
  7. Remove the pot from the heat and stir in fish sauce.
  8. Allow sauce to cool completely.

Pineapple Aioli

  • 1/4c. Mayonnaise
  • 1tbsp. Minced Garlic
  • 1/2tsp. Salt
  • 1/4c. Pineapple juice

  1. Add all ingredients to a food processor or blender.
  2. Taste and adjust salt as needed.


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