Description
Crispy fried chicken sliders with a spicy mayo sauce, served on buttery toasted slider buns with pickles. Perfect as a flavorful appetizer or party snack, this recipe features juicy buttermilk-marinated chicken breast pieces coated in a smoky and spicy seasoned flour, deep-fried until golden and tender.
Ingredients
Scale
Chicken and Marinade
- 2 large chicken breasts
- 2 cups buttermilk
Coating
- 1 1/2 cups flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili pepper
- Salt & pepper (to taste)
Spicy Mayo Sauce
- 1/2 cup mayo
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon garlic powder
For Frying and Serving
- Peanut oil for frying
- Slider buns
- Pickles
- Butter (optional, for buns)
Instructions
- Prepare the chicken: Butterfly each chicken breast and cut into quarters to yield eight pieces total. Trim off any excess fat or gristle from the pieces for a clean cut.
- Marinate the chicken: Place the chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate for at least six hours, preferably overnight or up to 24 hours for maximum tenderness and flavor.
- Make the spicy mayo sauce: In a separate bowl, mix together mayo, sriracha sauce, honey, red wine vinegar, and garlic powder until smooth. Chill in the refrigerator until ready to use. This sauce can be prepared a day or two in advance to enhance flavors.
- Prepare the flour seasoning: Combine flour with smoked paprika, onion powder, garlic powder, chipotle chili pepper, and a generous amount of salt and pepper. Mix well to evenly distribute the spices.
- Heat the frying oil: Pour about half an inch of peanut oil into a heavy-bottomed pot and heat on medium-high. To test the oil temperature, drop a pinch of flour in; it should sizzle immediately. Aim for 350-375°F on a thermometer.
- Coat and fry the chicken: Remove a piece of chicken from the buttermilk, dredge thoroughly in the seasoned flour, then carefully add to the hot oil. Fry for about 5 minutes on each side or until the chicken is cooked through and golden brown. Do not overcrowd the pan; fry in batches if necessary and maintain oil temperature between 300-325°F during frying. Use tongs to turn chicken pieces gently.
- Toast the slider buns (optional): Butter the buns lightly. For oven toasting, place them cut-side up on a baking sheet and toast at 350°F for about 5 minutes until golden. Alternatively, toast the buttered buns in a skillet on medium heat until golden and warm.
- Assemble the sliders: Spread the spicy mayo onto the buns, add a fried chicken piece, top with pickles, then close the buns. Serve immediately and enjoy your crispy, flavorful sliders!
Notes
- Marinating the chicken longer enhances tenderness and flavor.
- Use a thermometer for precise oil temperature to avoid greasy or undercooked chicken.
- Peanut oil is preferred for frying due to its high smoke point and flavor neutrality.
- Adjust sriracha in the mayo sauce to your preferred spice level.
- Buns can be toasted either in the oven or skillet according to preference.
- Do not overcrowd the frying pan to maintain oil temperature and crispiness.
