Chicken Tender Sliders (3) Recipe

Marinate

Pat chicken tenders dry. In a bowl or shallow dish combine buttermilk and 1 tsp hot sauce (if using). Add chicken tenders, turning to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Prepare breading

In a wide shallow bowl or plate whisk together flour, panko, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 3/4 tsp black pepper until evenly combined.

Dredge

Remove one chicken tender at a time from the buttermilk, allowing excess to drip off, then press firmly into the breading mixture to coat all sides. Place breaded tenders on a wire rack or plate. Repeat with remaining tenders. For extra-crisp crust double-dip: briefly return dredged tender to buttermilk, then back into breading.

Heat oil & fry

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in ~10 seconds. Working in one layer, fry 3 breaded tenders (to make 3 sliders) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked tenders to a paper towel–lined plate or a wire rack. If necessary, keep warm in a 200°F (95°C) oven while frying remaining tenders. Season lightly with the remaining 1/2 tsp salt while hot.

Make sauce

In a small bowl whisk together mayonnaise, honey, Dijon mustard, 1/2 tsp hot sauce (if using), and lemon juice until smooth. Taste and adjust seasoning; add a pinch of salt or more hot sauce if desired.

Prepare buns

Split the 3 slider buns horizontally. Brush cut sides lightly with melted butter. Toast in a preheated skillet over medium heat, or under a broiler for 1–2 minutes, until lightly golden and warmed.

Assemble sliders

Spread about 1 tablespoon of the sauce on the bottom half of each bun. Place one hot fried chicken tender on each bun bottom. Top each tender with a slice of cheese so it melts slightly from the heat (or briefly place assembled open sliders under broiler for 20–30 seconds to melt). Add 2 pickle slices and one small lettuce leaf and one tomato slice per slider. Finish with the top bun and press gently.

Serve

Cut each slider (if using larger buns) or serve as-is. Sprinkle with chopped parsley if desired and serve immediately while chicken is hot and crispy.

Serve extra pickles on the side and sprinkle chopped parsley over the plate for color. Offer remaining sauce for dipping.