Dirty Bird Slider Recipe

Prepare and butterfly chicken

Pat the chicken breasts dry. Slice each breast horizontally to create two thin cutlets (about 1/2 inch thick). If pieces are uneven, pound lightly between plastic wrap to about 1/2 inch thickness. Trim any excess fat.

Brine/Marinate in buttermilk

Place the cutlets in a shallow bowl. Whisk the buttermilk with the egg until combined and pour over chicken. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and help the breading adhere.

Make dredge

In a wide shallow dish, combine the flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Mix thoroughly and set aside.

Dredge the chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Press firmly into the flour mixture, coating completely. For extra crunch, dip back into the buttermilk briefly and press into the flour again to double-coat. Place on a wire rack while you repeat with remaining pieces.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds.

Fry the chicken

Carefully add breaded cutlets in a single layer (do not overcrowd). Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain ~325–350°F. Transfer to a wire rack set over a sheet pan and rest for 5 minutes.

While the chicken rests, make the garlic aioli: combine mayonnaise, minced garlic, lemon juice, Dijon mustard, chopped dill, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust salt, lemon, or dill to preference. Refrigerate until assembly.

Toast slider buns

Heat a skillet over medium. Brush the cut sides of the slider buns with melted butter. Toast buttered sides in the skillet until golden brown, about 1–2 minutes.

Prepare lettuce and pickles

Toss shredded lettuce with a pinch of salt (optional) to season lightly. Have dill pickle slices ready.

Assemble sliders

Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted bun. Place a fried chicken cutlet (trim to fit if needed) on top, add 2 pickle slices, then a small handful (~1/4 cup) of shredded lettuce. Finish with a dollop (~1/2 tsp) of aioli on the top bun if desired and close.

Serve warm

Arrange sliders on a platter and serve immediately while chicken is hot and crisp. Provide extra aioli and pickles on the side.