Mini Chicken Sliders with Spicy Aioli and Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Soft mini buns filled with juicy chicken tenders, spicy aioli, and tangy pickled red onions make for an irresistible handheld treat. This american-inspired sandwiches & wraps ready in about 60 minutes pairs mini slider buns, chicken tenders, buttermilk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 mini slider buns
• 1 lb chicken tenders
• 1 cup buttermilk
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/3 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tsp lemon juice
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/4 tsp salt
• 8 small leaves lettuce leaves

Instructions

1. Step 1: Place 1 small thinly sliced red onion in a jar and cover with 1/2 cup white vinegar, 1 tbsp sugar, and 1/4 tsp salt. Let it sit at room temperature for 30 minutes to pickle.
2. Step 2: In a bowl, mix 1 cup buttermilk with 1 tsp salt and 1/2 tsp black pepper, then submerge 1 lb chicken tenders in the mixture. Refrigerate for 30 minutes.
3. Step 3: In another bowl, combine 1 1/4 cups all-purpose flour with 1 1/2 tsp cayenne pepper and 1 tsp garlic powder. Remove chicken from buttermilk and dredge each piece in the flour mixture until fully coated.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet to 350°F. Fry the chicken tenders in batches for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
5. Step 5: For the spicy aioli, whisk together 1/3 cup mayonnaise, 2 tbsp sriracha sauce, and 1 tsp lemon juice until smooth.
6. Step 6: To assemble, spread 1 tsp spicy aioli on the bottom half of each of the 8 mini slider buns, add a fried chicken tender, a small lettuce leaf, and top with a few pickled onion slices. Cover with the top bun and serve warm.