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Southern Fried Chicken Sliders Cheesecake Factory Copycat Recipe

Prep Time30 mins
Cook Time20 mins
Optional marinade time2 hrs
Total Time2 hrs 50 mins
Course: Appetizer, Main Course, Snack
Servings: 4 appetizer servings (3 sliders per)
Calories: 454kcal
Author: Mallory Austin


Southern Fried Chicken

  • 2-3 cups peanut oil enough for frying in 1" of oil
  • 4 chicken breasts, boneless skinless
  • 1 cup dill pickle juice
  • 1 cup buttermilk
  • 3/4 cup milk
  • 2 egg whites
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon smoked paprika regular paprika works as well
  • Kosher salt and freshly ground black pepper to taste


  • 12 classic white slider buns
  • 2 tablespoons butter
  • green leaf lettuce served on the side
  • 2 Roma tomato, sliced served on the side
  • 24 dill pickle slices 2 per slider
  • Thousand Island dressing served on the side


Marinade the Chicken

  • Pound each chicken breast to ensure tenderness and even size. Divide each breast into three chunks, about slider size. Place into a medium sized bowl along with the buttermilk and pickle juice. Cover and marinate in the fridge for ideally 2-24 hours (or at least 30 minutes).

Coat the Chicken

  • In a shallow baking dish or zip top bag, combine flour, powdered sugar, paprika, and season well with salt and pepper. In another shallow dish, whisk together egg whites and milk.
  • Remove chicken from marinade and drain well. Place the chicken into the flour mixture, shaking off excess flour, submerge into the milk mixture, and then back into the flour mixture. Again, shaking off excess breading. Place onto a plate and continue with remaining chicken.

Fry Chicken

  • Heat oil to 350 degrees or over medium-high heat. Cook 2-3 pieces at a time, being sure not to overcrowd the pan. Cook until golden browned and cooked through, about 5-7 minutes. Place chicken onto a cooling rack with paper towels placed underneath rack to catch oil.

Assemble Sliders

  • Lightly butter each side of the slider buns and toast over low heat in a pan until edges are golden brown.
  • Place one piece of chicken on the toasted bun and top with two pickles. Serve with a side of Thousand Island dressing and lettuce and tomato slices.