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 recipe to share with you. And guess what? They're super easy to make! 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, to me, 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. That's what gives it amazing flavor makes it have that awesome coating on the outside.
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 make it with boneless chicken thighs let me know how it turned out!
Toppings are All About You with These Sliders
Look, you can jazz up 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 (bread & butter). 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.
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.
Looking for More Awesome Sandwiches? I Thought So:
- 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 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? This crispy on the outside, tender and juicy on the inside recipe with leave you wanting more.
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
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Dredge Mix
- 1-1 ½ cups of all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- 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
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. From three chicken breasts, I started with nine slider pieces.
- Add chicken to the marinade and make sure all pieces are covered. I also forked the chicken to make sure that marinade penetrates fully and that buttermilk tenderizes the chicken.
- Next, put the chicken and marinade in a plastic ziplock bag and refrigerate for 24 hours.
- After 24 hours, you’re ready to start frying that chicken.
- To make the dredge: Put flour, garlic powder, onion salt, pinch of salt in a bowl and whisk together.
- Heat a pan on medium heat with vegetable or canola oil until it’s hot.
- Pull the chicken out of the marinade and coat your chicken pieces in flour. 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. If you don’t have a wire rack it’s fine.
- Time to assemble and eat your sliders! Condiments are for you to choose. Mayo, cole slaw – whatever floats your boat. I prefer pickles only. Serve with chips or make a simple batch of homemade French fries.
Equipment
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Calphalon Saute Pan with Lid (5QT)
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- 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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