Crispy Chicken Slider Recipe

trim and pound

Trim excess fat from chicken thighs. If pieces are large, cut into 8 equal small cutlets to make one piece per slider. Lightly pound to an even thickness about 1/2 inch.

marinate

In a bowl combine buttermilk, minced garlic, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Submerge chicken pieces in the buttermilk mixture, cover and refrigerate for at least 1 hour and up to 8 hours.

prepare dredge

Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne and a pinch (about 1/4 tsp) of kosher salt in a shallow dish. Mix to distribute spices evenly.

dredge

Remove chicken from marinade, letting excess drip off. Dredge thoroughly in the flour mixture, pressing so a good coating sticks. Shake off excess and set on a rack for 10 minutes to help coating adhere.

fry

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) or until a small piece of bread sizzles gently. Fry chicken in batches (do not overcrowd) for 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 to drain.

While chicken fries, combine honey, sambal oelek (or chili-garlic paste), rice vinegar, soy sauce and lime juice in a small saucepan. Warm over low heat, whisking until combined and slightly glossy, about 2 minutes—do not boil. Remove from heat and keep warm.

When chicken is freshly fried, brush or toss each piece lightly with the warm honey-chile glaze so pieces are glossy but not dripping. Reserve some glaze for finishing the assembled sliders.

Combine rice vinegar, water, sugar and 1 tsp kosher salt in a jar or bowl. Stir until sugar and salt dissolve. Add julienned daikon and carrot; press down so vegetables are submerged. Let sit at room temperature for 20–30 minutes for quick pickle, or refrigerate for up to 24 hours. Drain before assembling.

In a medium bowl combine shredded cabbage, chopped cilantro and mint. Whisk together mayonnaise, lime juice, honey, salt and pepper in a small bowl then toss into cabbage mixture until evenly coated. Adjust seasoning to taste. Refrigerate until ready to assemble.

Lightly butter the inside of the slider buns and toast in a skillet or oven until golden, about 1–2 minutes per side.

Place a glazed chicken piece on the bottom of each toasted bun. Top with 1–2 tablespoons of herb slaw, a small mound (about 1 tablespoon) of pickled daikon & carrots, and a few pickled jalapeño slices if desired. Spoon remaining glaze over top or brush lightly, then place the top bun.

Garnish with a sprinkle of toasted sesame seeds if using and serve immediately while chicken is hot and crispy.