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Restaurants›McCracken’s Irish Pub›Crispy Chicken Sliders Recipe

Crispy Chicken Sliders Recipe

Name: McCracken’s Irish Pubs CRISPY CHICKEN SLIDERS Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs; 0.5 cups buttermilk; 1 tsp hot sauce (optional); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1.5 tsp kosher salt; 0.75 tsp black pepper; 0.5 tsp baking powder; 2 cups vegetable oil (for frying); 8 units slider buns (small brioche or potato); 2 tbsp unsalted butter (melted, for toasting buns); 0.25 cups Dijon mustard; 0.25 cups whole-grain mustard; 2 tbsp mild apple ale (or apple cider); 3 tbsp honey; 1 tsp apple cider vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups green cabbage, thinly shredded; 0.5 cups red cabbage, thinly shredded; 0.5 cups carrot, julienned or grated; 0.25 cups mayonnaise; 1 tbsp apple cider vinegar; 0.5 tsp sugar; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups mixed salad greens (for side salad)

Inspired by McCracken’s Irish Pub

Time55m

Serves4

Two sliders topped with coleslaw and apple ale honey mustard with one side below

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Ingredients

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Crispy Chicken Sliders (makes 8 sliders)

1 lb boneless, skinless chicken thighs

1/2 cups Buttermilk

1 tsp hot sauce (optional)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 1/2 tsp kosher salt

3/4 tsp black pepper

1/2 tsp Baking powder

2 cups vegetable oil (for frying)

8 units slider buns (small brioche or potato)

2 tbsp unsalted butter (melted, for toasting buns)

Apple Ale Honey Mustard (about 3/4 cup)

1/4 cups Dijon mustard

1/4 cups whole-grain mustard

2 tbsp mild apple ale (or apple cider)

3 tbsp Honey

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Quick Coleslaw (about 3 cups)

2 cups green cabbage, thinly shredded

1/2 cups red cabbage, thinly shredded

1/2 cups carrot, julienned or grated

1/4 cups Mayonnaise

1 tbsp Apple cider vinegar

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Side (choose one for lunch special)

2 cups mixed salad greens (for side salad)

6 units cherry tomatoes (halved)

1 tbsp lemon vinaigrette (store-bought or homemade)

Method

Crispy Chicken Sliders (assembly makes 4 plates of two sliders)

Prep the chicken

Trim excess fat from the chicken thighs and cut each thigh into 2–3 pieces sized for sliders so you have 8 pieces total. Place pieces in a bowl and pour buttermilk and hot sauce over them. Toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Make the dredge

In a shallow bowl or pie dish combine flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper and baking powder. Whisk to evenly distribute.

Bread the chicken

Heat oil in a deep skillet or Dutch oven to 350°F (175°C) or until a small pinch of flour sizzles on contact. Remove chicken from buttermilk, letting excess drip off, then press each piece firmly into the flour mixture, coating completely. Shake off excess and set on a wire rack while you finish breading.

Fry the chicken

Working in batches to avoid overcrowding, fry the breaded pieces 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer for accuracy. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Toast the buns

Brush inside of slider buns with melted butter. Toast cut sides in a hot skillet or on a sheet pan under the broiler for 1–2 minutes until lightly golden. Watch closely to avoid burning.

Assemble sliders

Spread about 1 tablespoon of apple ale honey mustard on the bottom bun of each slider. Top with a piece of fried chicken, a heaping tablespoon of coleslaw, more honey mustard if desired, then the top bun. Serve two sliders per plate.

Apple Ale Honey Mustard

In a small bowl whisk together Dijon and whole-grain mustards, apple ale (or cider), honey, apple cider vinegar, salt and black pepper until smooth and slightly glossy. Taste and adjust sweetness or acidity: add more honey for sweetness or 1/2 tsp more vinegar for brightness. Refrigerate until assembly. Yield about 3/4 cup.

Quick Coleslaw

In a large bowl combine green cabbage, red cabbage and carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Let sit 10–15 minutes for flavors to meld, then adjust seasoning if needed. Keeps well refrigerated for up to 24 hours.