Caesar Slider Recipe

Make the dressing

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, Worcestershire sauce, anchovy paste, minced garlic and Dijon mustard until smooth. Slowly whisk in olive oil until incorporated. Season with salt and black pepper to taste. Chill in refrigerator while preparing other components to let flavors meld.

Prepare chicken

Trim any excess fat from the chicken. If using breasts, cut into 12 small pieces (about 2 oz each) so they fit the slider buns; if using thighs, flatten slightly so pieces are uniform. Place chicken pieces in a bowl and pour the buttermilk over them; toss to coat and let sit 10 minutes (or up to 30 minutes) in the refrigerator.

Make the breading

In a shallow dish mix together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing so the coating adheres. Place on a tray and let rest 5 minutes so coating sets.

Fry

In a heavy skillet or Dutch oven heat vegetable oil over medium-high heat to about 350°F (175°C) — you should get a sizzle when a small bit of breading is dropped in. Fry chicken in batches so they do not crowd the pan, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

Toast buns and prepare bacon

While chicken fries, preheat oven to 375°F (190°C). Arrange bacon on a baking sheet and bake 12–15 minutes until crisp; drain on paper towels and cut each slice in half if you want smaller bacon portions for sliders. Slice slider buns in half horizontally. Brush cut sides lightly with melted butter and place on a baking sheet, cut-side up. Toast in oven 3–5 minutes until golden and warm.

Assemble sliders

Spread about 1 teaspoon of Caesar dressing on the bottom half of each toasted bun (reserve extra). Place one fried chicken piece on each bottom bun. Top the chicken with a small handful (about 1 tablespoon) of romaine, a thin tomato slice (or half slice for each slider), and a half slice of bacon. Sprinkle about 1 teaspoon of grated Parmesan over each slider. Finish with a light drizzle (about 1/2 teaspoon) of extra Caesar dressing on the top bun, then close the slider.

Serve

Arrange sliders on a platter. Serve immediately while chicken is hot and buns are toasted. Provide extra Caesar dressing and grated Parmesan at the table. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes.