Garlic Butter Fried Chicken Sliders

Ingredients

• 1 lb boneless chicken breast (Cut into mini patty-sized portions, about 2–3 inches wide.)
• salt (To taste, for the chicken marinade.)
• 1 tbsp smoked paprika powder (For the chicken marinade.)
• 1 tbsp garlic powder (For the chicken marinade.)
• 1 tsp onion powder (For the chicken marinade.)
• 1 tsp black pepper (For the chicken marinade.)
• 2 cups buttermilk (For marinating the chicken.)
• 2 tbsp pickle juice (For the chicken marinade.)
• oil (For deep-frying the chicken.)
• 2 cups all-purpose flour (For the dry batter.)
• 0.333 cup cornstarch (For the dry batter.)
• 2 tsp baking powder (For the dry batter.)
• salt (To taste, for the dry batter.)
• 1 tsp black pepper (For the dry batter.)
• 1 tbsp smoked paprika (For the dry batter.)
• 1 tbsp garlic powder (For the dry batter.)
• 1 tsp onion powder (For the dry batter.)
• 1 tbsp dried parsley (For the dry batter.)
• 1 cup mayonnaise (For the sauce.)
• 2 tbsp hot sauce (Adjust to taste; for the sauce.)
• salt (To taste, for the sauce.)
• 1 tbsp smoked paprika (For the sauce.)
• 1 tbsp garlic powder (For the sauce.)
• 1 tsp black pepper (For the sauce.)
• 1 tsp Dijon mustard (For the sauce.)
• 0.5 cup butter (For the garlic butter.)
• 2 tbsp fresh garlic (Finely chopped; for the garlic butter.)
• 0.333 cup Parmesan cheese (Freshly grated; for the garlic butter coating.)
• 1 tbsp dried parsley (For the garlic butter coating.)
• 8 mini slider buns (For assembly.)
• 2 tbsp butter (For toasting the buns.)

Steps

1. 1

   Place the chicken portions in a mixing bowl. Add the buttermilk, pickle juice, salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix well so the chicken is fully coated. Cover and refrigerate to marinate for at least 3–4 hours or overnight.

2. 2

   In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried parsley. Mix the dry batter thoroughly.

3. 3

   Remove a marinated chicken portion and coat it in the dry batter. Return it to the buttermilk marinade, then coat it again in the dry flour mixture, pressing gently so the coating adheres. Repeat with the remaining chicken until all portions have a doubled coating.

4. 4

   Arrange the coated chicken on a wire rack and let it stand for 20–30 minutes; the source states this helps the coating stick to the chicken.

5. 5

   Heat the deep-frying oil to 350°F / 175°C.

6. 6

   Fry the chicken in batches for 6–7 minutes, or until the internal temperature reaches 165°F / 74°C.

7. 7

   For the garlic butter, place the butter in a pan over medium-low heat. Once melted, add the finely chopped garlic and sauté for 1 minute or until fragrant.

8. 8

   Remove the garlic butter from the heat and pour it over the fried chicken. Top with the freshly grated Parmesan and dried parsley, coating the chicken fully.

9. 9

   Return the coated chicken to the wire rack so it does not become soggy.

10. 10

    Make the sauce by mixing the mayonnaise, hot sauce, Dijon mustard, salt, black pepper, smoked paprika, and garlic powder in a bowl.

11. 11

    Toast the slider buns with the specified butter, then assemble the sliders with the garlic-butter-coated chicken and sauce. Serve warm.

Notes

The source does not specify the exact assembly order or a detailed bun-toasting technique. Use the sauce and garlic-butter-coated chicken to assemble the toasted buns and serve immediately.

Nutrition per serving

• main
• sliders
• fried
• deep-fried
• chicken
• American
• spicy
• make-ahead marinade