Description
Golden, crunchy fried chicken sliders made with buttermilk marinated chicken, seasoned flour coating, and topped with pickles, creamy coleslaw, and mayo for the ultimate handheld comfort food.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts, sliced into slider sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 1/2 cups all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying, about 2 to 3 cups depending on pan size
- 12 slider buns
- 12 to 24 pickle slices
- 1 1/2 cups coleslaw
- 1/2 cup mayonnaise or spicy mayo
Instructions
- Heat vegetable oil in a deep skillet to 350 degrees Fahrenheit.
- In a bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate for at least 30 minutes.
- In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk and dredge thoroughly in the seasoned flour, pressing to coat evenly.
- Carefully place coated chicken into the hot oil and fry for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.
- Transfer fried chicken to a wire rack and allow to rest briefly.
- Spread mayonnaise or spicy mayo on the slider buns.
- Assemble sliders by adding crispy chicken, pickle slices, and a spoonful of coleslaw to each bun.
- Serve immediately while hot and crispy.
Notes
- Maintain oil temperature around 350 degrees Fahrenheit for best crispness.
- Fry in batches to avoid overcrowding the pan.
- Double dredge the chicken for an extra thick crust.
- Reheat leftovers in the oven at 375 degrees Fahrenheit to restore crunch.
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg