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Cape Cod Spiced Chicken Sliders

30 mins
30 mins
Jason Santos' Cape Cod Spiced Chicken Slider
Jason Santos' Cape Cod Spiced Chicken SliderNathan Congleton/TODAY
30 mins
30 mins


Pickled onions
  • 1/4 pound red onions, sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
Spicy mayo
  • 1 cup mayonnaise
  • 1 tablespoon hot sauce, preferably Tabasco
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
Cape Cod seasoning
  • 1 tablespoon salt
  • 1 tablespoon bay leaves, ground
  • teaspoon celery salt
  • teaspoon dry mustard
  • teaspoon freshly ground black pepper
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
Fried chicken
  • 4 2- to 3-ounce chicken thighs, excess fat removed and slightly pounded
  • 1 cup buttermilk
  • 1 tablespoons hot sauce, preferably Tabasco
  • 2 tablespoons Cape Cod seasoning (recipe above)
  • 2 cups self-rising flour
  • 2 cups maseca instant corn flour
  • Vegetable oil, for frying
  • Salt and freshly ground black pepper, to taste
To serve
  • 4 slider size slices Pepper Jack cheese
  • 1/2 cup shredded iceberg lettuce
  • 4 potato slider rolls, preferably Martin's
  • 1 tablespoon butter, softened

Chef notes

There is nothing better than a juicy fried chicken sandwich. Adding a little Cape Cod seasoning just ups the level of flavor. Spice from Pepper Jack cheese and acidity from pickled onions pairs perfectly with crunchy lettuce and a soft buttered bun. 

Technique tip: Toasting the buns with a slathering of butter prevents the sliders from getting soggy.


For the pickled red onions:

Place the onions in a container. In a small pot, bring the vinegar, water, sugar and salt to a boil. Then pour over onions and let sit for minimum 1 hour to overnight.

For the spicy mayo:

In a small bowl, combine the mayonnaise, hot sauce, mustard and vinegar. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

For the Cape Cod seasoning:

In a small bowl, mix all ingredients until evenly distributed.

For the fried chicken:


Add the chicken, buttermilk and hot sauce in a bowl. Cover and refrigerate for at least 2 hours.


Meanwhile, in a medium bowl, mix the Cape Cod seasoning, flour and maseca.


When chicken is done marinating, heat a heavy skillet with about 1 inch of vegetable oil over medium-high heat until the oil reached 350°F.


Remove the chicken from the buttermilk mixture and dredge in flour mixture. Then place in the oil and fry for approximately 6-7 minutes or until internal temperature is 165°F. Remove from oil and drain on a paper-towel lined plate. Season with salt and pepper while still hot.

To serve:

Brush the inside of the rolls with butter. Then griddle them until slightly toasted. Place fried chicken, pickled onions, Pepper Jack cheese, shredded lettuce and spicy mayo on bun and serve immediately.