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Buttermilk Fried Chicken Sliders

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  • Author: Stacey
  • 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

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 (see note #1)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Dredge Mix

  • 1 to 1 1/2 cups of all purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt or powder (see note#1
  • 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

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Instructions

  1. 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.
  2. Cut boneless chicken into slider-sized pieces and pound them until they are thin - about 1/4."  From three medium chicken breasts, I made nine slider pieces.
  3. Add chicken to the marinade and make sure all pieces are covered. I also forked the chicken to make sure the marinade penetrates fully.
  4. Next, put the chicken and marinade in a plastic ziplock bag or covered bowl and refrigerate for 24 hours.
  5. 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.
  6. 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.
  7. 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.
  8. Finger flick some marinade into the pan and if it crackles that means the oil is ready.
  9. 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.
  10. Put a wire rack on top of a sheet pan and put your cooked chicken there.
  11. 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

Notes

  1. 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.
  2. 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.
  3. 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.

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Find it online: https://eatthebite.com/buttermilk-fried-chicken-sliders/