All Recipes

Crispy Chicken Sliders with Spicy Mayo

4 Hrs, 30 Mins



6 Boneless Skinless Chicken Thighs, cut into 12 cutlets

12 Pieces of Bacon, fried

Vegetable Oil, for frying

12 Martin's Sweet Dinner Potato Rolls


1 Cup Buttermilk

1 Teaspoon Paprika

1 Teaspoon Salt

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

1 Teaspoon Cayenne Pepper


1 ¾ Cup All Purpose Flour

2 Teaspoons Paprika

1 Teaspoon Baking Powder

1 Teaspoon Oregano

1 Teaspoon Salt

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Cayenne Pepper

¼ Teaspoon Black Pepper

Jalapeno Aioli

1 Large Jalapeño Pepper, diced

1 Tablespoon Lime Juice

1 Cup Mayonnaise

1/4 Cup Fresh Cilantro Leaves, chopped

1/4 Teaspoon Salt

Freshly Ground Black Pepper, to taste

Serves: 12


Step 1

Pound chicken thighs and cut into 12 cutlets.

Step 2

For marinade, add buttermilk, salt, paprika, onion powder, garlic powder, and cayenne pepper in a medium sized mixing bowl. Stir to combine. Add chicken thighs and stir to evenly coat. Cover and allow to marinate in the fridge for a minimum of 4 hours.

Step 3

To make dredge, add flour, paprika, baking powder, salt, oregano, onion powder, garlic powder, cayenne pepper, and black pepper to a shallow dish. Dredge each chicken thigh through the flour mixture making sure each one is completely coated. Place aside.

Step 4

Heat 3-4 cups oil to 350⁰F in a deep fryer, or heavy bottom pan. Place thighs slowly into oil. Fry one at a time for three to four minutes per side or until golden brown. The internal temperature of the chicken should reach 165⁰F. Carefully remove thigh from oil and place on a wire rack with paper towels beneath. Avoid placing directly on paper towels.

Step 5

In another bowl, combine the mayonnaise, diced jalapeno pepper, lime juice, cilantro salt and pepper. Mix well to blend.

Step 6

Slather the Martin’s Dinner Potato Rolls with the jalapeno aioli, add the fried chicken and fried bacon, and serve immediately.