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
Units
Scale
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
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Dredge Mix
- 1-1 1/2 cups of all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- Pinch of salt
Cooking
- 1/2 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 - about 1/4." From three 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, 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 1/4" to 1/2" of oil.
- Pull the chicken out of the marinade and coat your chicken pieces in flour. It's okay to get a little extra liquid in the flour while coating to get the chicken a little 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 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
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 1/4 inch or so of oil in the pan. If it doesn't seem like enough add a bit more.