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ROSEMARY BUTTERMILK FRIED CHICKEN SLIDERS Recipe

Name: The Herb Boxs ROSEMARY BUTTERMILK FRIED CHICKEN SLIDERS Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups buttermilk; 2 tbs fresh rosemary, chopped; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 pound boneless chicken thighs; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp paprika; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; 4 slices nitrate-free smoked bacon; 6 buns mini brioche buns; 2 cups organic spring mix; 1 medium tomato, sliced; 1 cup basil-garlic aioli

Inspired by The Herb Box

Time2h

Serves6

nitrate-free smoked bacon, organic spring mix, tomato, basil-garlic aioli on mini brioche buns

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Ingredients

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Chicken Marinade

2 cups Buttermilk

2 tbs Fresh rosemary, chopped

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

1 pound Boneless chicken thighs

Breading

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Watkins paprika

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

Assembly

4 slices nitrate-free smoked bacon

6 buns mini brioche buns

2 cups organic spring mix

1 medium tomato, sliced

1 cup basil-garlic aioli

Method

Marinate Chicken

Marinate the Chicken

In a large bowl, combine buttermilk, chopped rosemary, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare Breading

Mix Breading Ingredients

In a shallow dish, combine flour, cornstarch, paprika, onion powder, salt, and black pepper. Mix well.

Cook Chicken

Fry the Chicken

Heat oil in a deep skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Fry in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Assemble Sliders

Build Your Sliders

In a skillet, cook bacon until crispy. On each mini brioche bun, spread a layer of basil-garlic aioli. Add fried chicken, followed by a slice of bacon, a handful of spring mix, and a slice of tomato. Top with the other half of the bun and serve immediately.

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