Fried chicken sandwiches are insanely popular right now. But does anyone else absolutely love a fantastic slider? I've got a delicious buttermilk fried chicken slider to share with you that is highly customizable. If you want next-level sliders, you've got to marinate your chicken in buttermilk and spices overnight. The seasoning will give your chicken flavor and the buttermilk will tenderize the meat. The best fried chicken sandwiches are crispy on the outside while being tender and juicy on the inside.
For Buttermilk Fried Chicken Sliders Use Your Favorite Spices
You should add salt and spices to the marinade for additional flavor. For this recipe, I added salt, pepper, oregano, paprika, garlic powder, onion salt (Trader Joe's and not as salty as other brands - more of a powder), and ancho chili powder which is not spicy. But be brave - if you like other spices, you can create your own blend too. Salt, pepper, thyme, rosemary, pinch of cayenne. Salt, pepper, Dijon mustard, garlic powder, pinch of cayenne. Whatever floats your boat. But the chicken must be marinated overnight in the buttermilk and spices.
I love chicken thighs, but I opted for boneless breast of chicken for this recipe because it really seems to be trending these days. If you want to make it with boneless, skinless chicken thighs that works too! Just don't forget to trim the fat from the chicken thighs first. If you have time to watch that video the same technique is used for boneless, skinless thighs. You've got to get those hidden pockets of fat cut out.
Toppings are All About You with These Sliders
Look, you can condiment these sliders in any number of ways. Topped with cole slaw, sriracha aioli, lettuce, tomato, mayo, etc. To me, it comes down to one simple topping. Pickles. Not sweet pickles. I don't understand sweet pickles. Does anyone out there understand sweet pickles?! Dill pickles. Fried chicken and dill pickles. It's food nirvana to me. I love how the juice from the pickle incorporates into the perfect, crunchy fried chicken. You know what all your favorite toppings are - so use them.
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On the side, also keep it simple. Serve these with chips or a salad. If you have some extra potatoes around - slice 'em up for homemade French fries which is what I did. And is there any better slider bun than King's Hawaiian? For this I didn't even toast them because I wasn't in the mood. But I totally get that buttering them up and frying them in a pan is fantastic too.
Fried Chicken Sliders Are Great for a Gathering
What's great about sliders is they're a meal, but they're not, but they are, but they can really be whatever you want. This is perfect for any sports season when you've got people coming over for the big game. Having friends over for movie or poker night? This is a delicious finger food option and everyone can pick their own toppings. The sliders have a great crunch, awesome flavor and the buttermilk tenderizes to perfection.
Looking for More Awesome Sandwiches?
- Crispy Pork Schnitzel Sandwich w/Pickled Red Onions, Swiss & Savory Caper Spread
- Croque Monsieur: The Best Ham & Cheese Sandwich You'll Ever Eat
- Anthony Bourdain's Macau-Style Pork Chop Sandwich
- French Onion Grilled Cheese w/Bacon
- Cheesy Sausage & Broccoli Rabe Sub
- Fried Green Tomatillo Sandwich w/Bacon & Dill Sour Cream
- Crunchy Cheesy Patty Melts on Grilled Sourdough
- The Kackle Burger
- Bacon-Stuffed Cheeseburgers
- The Ultimate Roasted Veggie Sandwich
Buttermilk Fried Chicken Sliders
- Prep Time: 10 minutes (plus 24 hour marinade)
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 9-12 sliders 1x
Description
Fried chicken sandwiches are king right now and I don’t think that’s going to change any time soon. Who needs Popeye’s or KFC? These crispy buttermilk fried chicken sliders can be made right in the comfort of your home.
Ingredients
Ingredients (chicken and marinade)
- 3 boneless chicken breasts
- 1 cup buttermilk
- 1 teaspoon oregano
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion salt (see note #1)
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Dredge Mix
- 1 to 1 ½ cups of all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion salt or powder (see note#1
- Pinch of salt
Cooking
- ½ cup or more of vegetable or canola for frying
Assembly
- 1 package of slider rolls (I used King's Hawaiian)
- Sliced dill pickles
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Instructions
- To make the marinade: add buttermilk, oregano, ancho chili powder, garlic powder, onion salt, paprika, salt and pepper to a bowl. Whisk together until well blended.
- Cut boneless chicken into slider-sized pieces and pound them until they are thin - about ¼." From three medium chicken breasts, I made nine slider pieces.
- Add chicken to the marinade and make sure all pieces are covered. I also forked the chicken to make sure the marinade penetrates fully.
- Next, put the chicken and marinade in a plastic ziplock bag or covered bowl and refrigerate for 24 hours.
- When you're ready to start cooking make the dredge: Put flour, garlic powder, onion salt (see note#1 below), pinch of salt in a bowl and whisk together.
- Heat a pan on medium heat with vegetable or canola oil until it’s hot. You'll need about ¼" to ½" of oil.
- Pull the chicken out of the marinade and coat your chicken pieces in flour. Make sure to get a little extra liquid in the flour while coating to get the chicken shaggy on the outside. Place on a sheet pan.
- Finger flick some marinade into the pan and if it crackles that means the oil is ready.
- Carefully place your chicken into the hot oil with tongs. Cook for 3-5 minutes on each side until golden brown and chicken's internal temperature is 165 degrees.
- Put a wire rack on top of a sheet pan and put your cooked chicken there.
- Time to assemble and eat your sliders! Condiments are up to you. Use all your favorites. Mayo, cole slaw, hot sauce - whatever. I prefer pickles only. Serve with chips or make a simple batch of homemade French fries.
Equipment
Calphalon Saute Pan with Lid (5QT)
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- I used Trader Joe's onion salt in the recipe which is more like an onion powder, it's not too salty. If you are not using Trader Joe's onion salt - you should just use regular onion powder.
- Depending on the size breast you bought your yield may be more or less depending on how big you cut your pieces. Some of mine ended up being too big so I cut them in half. You may be able to get 10-12 sliders from the three breasts.
- The frying oil. I try not to put oil amounts since everyone is cooking with different sized pans. I suppose a general rule you could follow is only put about a ¼ inch or so of oil in the pan. If it doesn't seem like enough add a bit more.
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