Chicken Sliders

Delicious chicken sliders with a crispy coating, garlic butter, and spicy sauce

By @iramsfoodstory

Original recipe source

Chicken Sliders

Cook time: 240 minutes

Servings: 4

Ingredients

  • 1 lb boneless chicken breast
  • 2 cups buttermilk
  • 2 tbsp pickle juice
  • 1 to taste salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika powder
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 2 cups all purpose flour
  • 0.3333333333333333 cup cornstarch
  • 2 tsp baking powder
  • 1 to taste salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried parsley
  • 1 for deep frying oil
  • 0.5 cup butter
  • 2 tbsp fresh garlic
  • 0.3333333333333333 cup Parmesan cheese
  • 1 tbsp dried parsley
  • 1 cup mayonnaise
  • 2 tbsp hot sauce
  • 1 tsp Dijon mustard
  • 1 to taste salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 8 pieces mini slider buns
  • 2 tbsp butter

Instructions

  1. In a mixing bowl add chicken, Pour in buttermilk, pickle juice, salt, pepper, paprika powder, garlic powder, onion powder. Mix well to combine. Cover and let chicken marinate for at least 3-4 hours or overnight.
  2. In a bowl add all purpose flour corn starch, baking powder, salt, pepper, garlic powder, onion powder, smoked paprika and parsley mix well.
  3. Coat the marinated chicken in the dry batter then back again in the buttermilk marinade, & again into the dry flour mixture pressing gently to help the coating stick. Repeat until all the chicken patties are doubled drenched.
  4. Place the chicken on a wire rack for 20-30 min before frying this will help the coating stick to the chicken.
  5. Heat the oil to 350F. Fry the chicken in batches for 6-7 min or until the internal temp reaches 165°F.
  6. In a pan, on medium low heat add butter , once the butter is melted add garlic, sauté for one minute or until fragrant. Remove from heat and pour the butter mixture on the fried chicken. Top it with Parmesan cheese & parsley until the chicken is fully coated. Place the chicken on the wire rack so that it doesn’t get soggy.
  7. Make the sauce by mixing mayo, hot sauce, Dijon mustard, salt, pepper, paprika, garlic powder in a bowl.
  8. Toast the buns, assemble and serve warm.
Find more recipes