Chicken Littles Recipe

This Chicken Littles Recipe is a crispy and savory recipe, which includes chicken and Duke’s mayo. It’s a straightforward recipe, ready in about 40 minutes.

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Chicken Littles Recipe Ingredients

• 4 boneless chicken breasts
• 2 1/2 cups all-purpose flour
• 2 tsp paprika
• 2 tsp granulated sugar
• 1 tbsp seasoned salt
• 2 tsp black pepper
• 3 eggs (beaten with 1/4 cup water)
• Duke’s mayo (or any good full-fat mayo)
• 12 dinner rolls (old-school soft kind)
• 48 pickle slices (optional)
• Oil for frying (enough to go 3–4 inches deep)

How To Make Chicken Littles

1. Slice and prep the chicken: Start by slicing your chicken breasts into 3-inch chunks. You want them to be roughly the size of your dinner rolls so they fit perfectly. Give them a light pound with a meat mallet or the back of a heavy pan to ensure they are even in thickness, which helps them cook through without drying out.
2. Heat the oil and oven: Set a deep pot on the stove and fill it with enough oil to go about 3-4 inches deep. Heat the oil until it reaches 200°C (390°F). While that is heating up, preheat your oven to 200°C (390°F) as well and line a large baking tray with foil or parchment paper.
3. Combine the coating ingredients: In a shallow bowl or a large gallon-sized zip-top bag, whisk together the flour, paprika, sugar, seasoned salt, and black pepper. In a separate small bowl, whisk the eggs together with the 1/4 cup of water to create your egg wash.
4. Apply the breading: Working with one piece at a time, dredge the chicken in the flour mixture, then dip it into the egg wash until fully coated. Finally, put it back into the flour and press firmly so the breading sticks. This “double dip” is the secret to that classic, extra-crunchy exterior.
5. Flash fry for crunch: Carefully drop a few pieces of chicken into the hot oil. Don’t crowd the pot! Fry them for about 2 minutes just until they are a light, pale golden color. Remove them and let them rest briefly on paper towels to drain.
6. Bake to finish: Transfer your fried chicken pieces to the lined baking tray. Slide them into the oven and bake for about 15 minutes. This step ensures the chicken is perfectly juicy and cooked to an internal temperature of 74°C (165°F) without the breading getting too dark or greasy.
7. Toast the dinner rolls: While the chicken is in the oven, split your soft dinner rolls in half. Place them face down in a dry pan over medium heat for a minute or two until they are lightly toasted and warm.
8. Assemble the sliders: Generously slather Duke’s mayo on the top and bottom of each toasted roll. Add four pickle slices to the bottom bun if you like that extra tang. Pop a hot piece of chicken in the middle, press the roll shut, and serve immediately.

Recipe Tips

• How to get extra crispy breading: The key is the double-dredge method and making sure your oil is exactly 200°C before the chicken hits the pan. If the oil is too cold, the breading will soak up the grease instead of crisping up.
• Which rolls are best for chicken sliders: Look for the old-school, very soft white dinner rolls (like Hawaiian rolls or standard potato rolls). The contrast between the soft bread and crunchy chicken is what makes this dish legendary.
• Can I make chicken littles in an air fryer: You can! Spray the breaded chicken heavily with oil spray and cook at 200°C for 12-15 minutes, flipping halfway through. It won’t be exactly the same as deep-frying, but it’s a great healthy alternative.
• How to reheat chicken sliders: If you have leftovers, put the chicken pieces back in the oven at 180°C for 5-8 minutes. Avoid the microwave, as it will make the crispy breading very soggy.

What To Serve With Chicken Littles?

This Chicken Littles Recipe is a crispy, savory main dish that needs a classic side pairing! A side of Creamy Coleslaw is the quintessential choice for a refreshing crunch that cuts through the rich mayo and fried chicken. For a balanced meal, a batch of Oven-Baked Potato Wedges adds a salty, starchy element that pairs perfectly with the soft rolls! A side of Sweet Corn on the Cob or a serving of Creamy Mac and Cheese pairs wonderfully with the nostalgic, comfort-food notes of these mini sandwiches.

How To Store Chicken Littles

• Refrigerate: Store the chicken pieces and the rolls separately in airtight containers. The chicken will stay fresh in the fridge for up to 3 days. It is best to wait to assemble the sandwiches until you are ready to eat them to prevent the buns from getting soggy.
• Freeze: You can freeze the fried and baked chicken pieces for up to 2 months. Reheat them directly from frozen in the oven at 190°C until they are hot and crispy again before assembling your sliders.

Chicken Littles Recipe Nutrition Facts

• Calories: 310 (per slider)
• Total Fat: 16g
• Cholesterol: 85mg
• Sodium: 540mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Protein: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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