Crispy Chicken Sliders Recipe
Make Crispy Chicken Sliders Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Chicken
Pickles & Slaw (Quick)
Sauce
Assembly
Method
Crispy Chicken
- 1
Prep chicken
If using chicken breasts, cut into 8 equal pieces (about 2 oz each). If using thighs, trim and cut to similar size. Pat pieces dry with paper towels.
- 2
Marinate
Place chicken pieces in a bowl or zip-top bag. Pour 1 cup buttermilk and 1 tablespoon hot sauce over chicken, toss to coat. Refrigerate for 30 minutes (or up to 4 hours).
- 3
Make dredge
In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp baking powder. Mix thoroughly.
- 4
Heat oil
Pour about 1 to 1 1/2 inches of vegetable oil into a large heavy skillet or Dutch oven (approx. 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately.
- 5
Dredge and fry
Working in batches to avoid crowding, remove chicken from buttermilk allowing excess to drip. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry 2–3 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while frying remaining pieces.
Pickles & Slaw (Quick)
- 6
Make quick slaw by combining 1 cup shredded cabbage, 1/4 cup grated carrot, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a bowl. Toss to combine and chill until assembly. Drain pickle slices well on paper towels; pat dry.
Sauce
- 7
Whisk together 1/2 cup mayonnaise, 1 teaspoon sriracha, 1 teaspoon honey, 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder and 1/8 teaspoon salt until smooth. Taste and adjust heat or sweetness as desired.
Assembly
- 8
- 9
Spread about 1 teaspoon of the sauce on the bottom half of each bun. Place a piece of crispy chicken on top, then a tablespoon of quick slaw, and 1–2 pickle slices. Spoon another 1 teaspoon sauce on the top bun and close. Garnish with chopped parsley or chives if using.
- 10
Serve immediately while chicken is hot and crispy.