Crispy Fried Chicken Sliders with Spicy Mayo and Pickles
By Noah Bennett
Prep
20 min
Cook
15 min
Total
35 min
Servings
6
Level
Medium
Purchase boneless‚ skinless chicken breasts that are sufficiently large to be cut into six slider fillets‚ plus then pound them slightly for even pieces․ Whole buttermilk mixed with hot sauce coats the chicken before breading‚ while the sliders possess a heavily textured crust of deep golden-brown (rough edges are preferred)․
I heat peanut oil in the heavy Dutch oven over medium heat․ I do not skip checking the deep-fry thermometer because the oil must consistently remain at 350°F (175°C) during which the chicken cooks․ If the temperature were to fall below 325°F (160°C)‚ then the coating‚ in that case‚ will absorb oil and thereby become greasy․ Fry in batches when the pan is entirely full‚ and then move the chicken directly onto a wire rack situated on a baking sheet․
Toast the buns cut-side down in butter‚ then spread plain mayonnaise on the bottom halves before adding the lettuce with the chicken․ That layer stops hot chicken juices from touching the brioche․ Spoon the spicy mayo over the chicken‚ then add two slices of crinkle-cut dill pickles to each slider for the serving․
Serve these sliders immediately‚ with the crust hot and the lettuce still having its snap‚ while I like creamy mashed potatoes beside them on the plate with a garnish․ Fries work too․ An Asian cabbage salad works well with the sandwich during lunch when I want something cool․
Why you'll love this recipe
- Chicken breasts sliced into slider fillets provide each bun with a generous piece of fried chicken without overflowing from it․
- Whole buttermilk successfully adheres to the surface of the chicken skin․ This essential element guarantees that the flour and cornstarch coating has material to cling to during cooking․
- The flour-to-cornstarch ratio produces a thick crust featuring rough bits that adhere to the chicken․
- Brioche buns create a soft‚ buttery foundation for the fried chicken with pickles․
- Two dill pickle slices per slider cut through the mayo and the hot chicken‚ delivering a sharp‚ briny bite that strikes on the palate․
- The spicy mayo is mayonnaise stirred with sriracha‚ with honey combined in‚ while it drips over the craggy chicken instead of disappearing into the bun․
Ingredients
- •1 ½ lbs boneless skinless chicken breasts (pounded slightly and cut into 6 slider-sized fillets)
- •1 cup whole buttermilk
- •1 tbsp hot sauce (for the buttermilk marinade)
- •1 ½ cups all-purpose flour
- •½ cups cornstarch
- •1 tsp salt (plus extra for finishing)
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp smoked paprika
- •1 tsp baking powder
- •4 cups peanut oil or vegetable oil (for frying)
- •6 brioche slider buns (halved)
- •3 tbsp unsalted butter (melted)
- •3 tbsp creamy white mayonnaise (for the bottom buns)
- •6 pieces green leaf lettuce (washed and dried)
- •½ cups mayonnaise (for the spicy mayo)
- •2 tbsp sriracha (or preferred hot sauce)
- •1 tsp honey
- •12 slices crinkle-cut green dill pickle slices (2 per slider)
- •1 tbsp white sesame seeds (for garnish)
Instructions
- 1
Cut the chicken breasts into roughly 3-inch (7.5cm) portions. Whisk the buttermilk and hot sauce in a medium bowl, submerge the chicken, and marinate at room temperature for 20 minutes.
- 2
Whisk the flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, and baking powder in a wide, shallow bowl. Drizzle 2 tbsp (30ml) of the buttermilk marinade into the flour mixture and rub it in with your fingers until shaggy crumbles form.
- 3
Pour the peanut oil into a Dutch oven and heat it to exactly 350°F (175°C). Let excess marinade drip from one chicken fillet, press it firmly into the shaggy flour mixture, and lower it into the oil. Fry for 5-6 minutes, flipping halfway, until deep golden-brown and heavily textured and the internal temperature reaches 165°F (74°C). Transfer to a wire rack and season with an extra pinch of salt while hot.
- 4
Heat a large skillet over medium heat. Lightly butter the cut sides of the brioche bun bottoms and tops, then toast them cut-side down until lightly toasted and golden-brown.
- 5
Set out the brioche bun bottoms and spread each with creamy white mayonnaise. Add a piece of green leaf lettuce, then one fried chicken fillet. Drizzle with spicy mayo and top with 2 dill pickle slices. Brush the top buns with the remaining melted butter, sprinkle with white sesame seeds, place them on the sliders, and serve immediately.
FAQ
Nutrition (per serving)
Calories
685
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