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4.50 from 2 votes

Popeye's Spicy Chicken Sandwich Sliders

A mini slider version of the viral Popeye's Spicy Chicken Sandwiches. Perfect for parties, game days, and cookouts, these little handheld sandwiches are smoky, spicy, and that chicken is super tender with a crispy crunch.
Prep Time30 minutes
Cook Time10 minutes
Marinade8 hours
Total Time8 hours 40 minutes
Course: Appetizer, Main Course
Servings: 6 servings
Author: Mallory Austin

Ingredients

  • vegetable oil – enough for frying

Chicken Marinade

  • 3 chicken breasts cut diagonal, then in half
  • 1.5 cups buttermilk full fat is best
  • 1 teaspoon paprika
  • 1 tsp cayenne
  • 1 tsp each: salt and pepper
  • 2-3 tablespoons Louisiana or Crystal hot sauce

Chicken Breading & Frying

  • 1.5 cups all purpose flour
  • 3/4 cup corn starch
  • 1.5 tablespoons paprika
  • 1.5 tablespoons Cajun seasoning
  • 1 tablespoon cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground pepper

Spicy Mayo & Assembly

  • 3/4 cup mayo
  • 2 tablespoons Louisiana or Crystal hot sauce
  • 2 teaspoons paprika
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 tsp garlic powder
  • 2 tablespoons butter
  • 1 pack Brioche or Hawaiin slider buns 9-pack
  • dill pickle slices, 2 per slider

Instructions

  • In a large bowl combine all chicken marinade ingredients. Submerge chicken and marinate in the buttermilk mixture at least 4 hours before frying, ideally overnight (or up to 24 hours).
  • Prepare the spicy mayo ahead and store in the fridge so the flavors meld. In a bowl add the mayo, hot sauce, paprika, cajun seasoning, garlic powder, and cayenne. Mix until smooth.
  • In a heavy-bottom pot, heat oil to 350 degrees. While the oil is heating, place a wire rack atop a baking sheet with some foil on the baking sheet below to catch the drippings.
    In a large bowl or shallow dish, prepare the flour-cornstarch mixture by combining all the breading ingredients in a medium bowl. Remove the chicken from fridge, scoop 1/4 cup of the marinade liquid and add it into the flour mixture. Use a fork to mix the liquid into the flour mixture.
  • Remove the chicken one piece at a time from the buttermilk and place it (still dripping) into the flour mixture. Coat chicken thoroughly with flour mixture then onto a plate, allowing the breaded chicken to rest for 15 minutes or so before frying.
    Working in batches, place a few pieces of the chicken into the oil at a time, frying for 3-4 minutes. Remove the chicken and place onto wire rack. Let the chicken rest for a few moments, then return to the fry oil for another minute. (Double dipping in the oil  creates extra crispiness!)
  • Separate the slider buns and spread the inside of top and bottom buns with butter. Place onto a baking sheet and broil until golden brown, about 2-3 minutes. Spread both sides of the buns with a good amount of the spicy mayo, then place two pickles on the bottom buns. Add one piece of warm chicken onto each slider then finally, place the top buns over the chicken. Enjoy!