Equipment:
Spicy Chicken Sliders
Yield: 6
I rarely make anything the whole family loves, but this one fits the bill! Brining the chicken in buttermilk is essential to tenderizing and flavoring the chicken.
Ingredients
Instructions
- Salt and pepper chicken. Slice the chicken into cutlets. Thick breasts must be butterflied first. Place chicken cutlets in a glass bowl with buttermilk. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.
- In a shallow bowl, mix the all-purpose flour with salt, pepper, cayenne, chili powder, paprika and garlic powder. Remove chicken from refrigerator and add hot sauce to buttermilk.
- Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
- Heat oil in a heavy pan to 350 degrees over medium heat. To ensure oil doesn’t become too hot use an oil thermometer. If oil temperature is higher than 350-375 degrees, slightly lower heat to medium low. Add cutlets in a single layer. Fry for 5-7 minutes, then flip and fry for an additional 3 minutes. Remove from oil and drain on paper towels.
- Serve on buns with pickles and mayonnaise.