Chicken Sliders Recipe
2 Homestyle Chicken Tenders served on a brioche bun with pickles.
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Ingredients
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Chicken Tenders
Buns & Assembly
Optional Garnish/Serve
Method
Chicken Tenders
Marinate
Place the chicken tenders in a shallow bowl or zip-top bag. Pour in the buttermilk and add the hot sauce. Stir or shake to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for more tender flavor).
Prepare Breading
In a shallow dish combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika and cayenne (if using). In a separate small bowl, beat the egg.
Bread the Chicken
Remove each tender from the buttermilk, letting excess drip off. Dip first into the beaten egg, then press into the flour mixture to thoroughly coat. For extra-crispy tenders, double-dip: return to the buttermilk briefly and again into the flour mixture. Place breaded tenders on a rack or tray while you heat the oil.
Fry
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat oil over medium-high heat until it registers 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds. Fry the tenders in batches without crowding for 3–5 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 desired.
Buns & Assembly
Make Sauce
In a small bowl mix the mayonnaise and yellow mustard until smooth. Adjust to taste (add a tsp more mustard or a pinch of salt if desired).
Assemble Sliders
Spread about 1 tablespoon of the mayo-mustard sauce on the bottom half of each toasted bun. Place one warm chicken tender on each bottom bun. Top each tender with two dill pickle slices (or more to taste). Add lettuce or tomato if using. Cap with the bun tops and serve immediately.
Optional Serve
Serve the sliders hot with fries, coleslaw, or a dipping sauce of choice. For a crisper presentation, let tenders rest on a rack 1–2 minutes after frying so excess oil drains before placing on buns.