Restaurants›Kozy Lounge›Chicken Slider Recipe

Chicken Slider Recipe

Inspired by Kozy Lounge
Time1h
Serves12

Crispy chicken, pickles and home-made honey mustard on a dinner roll.

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Ingredients

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For the chicken sliders

For the honey mustard

Method

For the chicken sliders

1

Prepare chicken

Trim excess fat from chicken thighs or breasts. If using breasts, slice each into 3 thin pieces to make 12 slider‑sized portions (or pound to 1/2" thickness). Place the chicken pieces in a bowl and pour the buttermilk and hot sauce over them. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2

Make dredge

In a shallow dish combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

3

Heat 1 1/2 to 2 cups vegetable oil in a large heavy skillet or Dutch oven to 350°F (use medium‑high heat). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

4

Remove chicken from buttermilk, let excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess and set on a rack while you finish coating the rest.

5

Fry the chicken in batches, careful not to crowd the pan. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a low oven (200°F) while you finish frying remaining pieces.

6

While chicken rests, split the dinner rolls and lightly butter cut sides. Toast the rolls, cut‑side down, in a skillet or under a broiler until golden, about 1–2 minutes.

7

If desired, lightly season pickles with a pinch of black pepper or pat dry before assembling.

For the honey mustard

8

Whisk together mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust sweetness or acidity (add another 1/2 tsp honey or a few drops vinegar if needed). Refrigerate until ready to assemble.

Assemble sliders

9

Spread about 1 teaspoon of honey mustard on the bottom half of each toasted roll.

10

Place a fried chicken piece on each sauced roll bottom, top each with a dill pickle slice, then spread another 1/2 teaspoon of honey mustard on the top roll and close the slider.

11

Arrange sliders on a platter and serve immediately while chicken is hot and crispy.