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Siri's Fried Chicken Sliders

COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(33)
Siri Daly's Fried Chicken Sliders + Mini Cheese Grit Cups + Grapefruit Rosemary Julep
Siri Daly's Fried Chicken Sliders + Mini Cheese Grit Cups + Grapefruit Rosemary JulepNathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(33)

Ingredients

Chicken
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • Peanut oil, for frying
  • To serve
  • Mayo
  • 4 Slider rolls
  • Hot sauce (optional)
  • Sliced pickles
  • Chef notes

    Crispy fried chicken on a soft, buttery roll … is there anything better? The flour is spiced perfectly to add a little kick to the chicken, and a sweet, crunchy pickle with creamy mayo bring it all together.

    Technique tip: Marinating the chicken in the buttermilk will make the meat juicy and tender.

    Swap option: If you prefer white meat, you can certainly use chicken breasts.

    Preparation

    For the chicken:

    1.

    In a large plastic bag, combine chicken thighs and buttermilk. Close and refrigerate for at least 1 hour.

    2.

    Meanwhile, in a shallow bowl, whisk together flour, spices, salt and pepper.

    3.

    In a heavy pot over medium-high heat, add about 1-inch of peanut oil (if using a thermometer, it should read 350°F, but if you're not, you can test by adding a little flour to see if oil sizzles).

    4.

    Coat the buttermilk-soaked chicken into the flour mixture. Move it around and make sure it is very well coated.

    5.

    Carefully add the chicken to the oil and cook for about 5 minutes per side, until golden brown and crispy. Remove to a wire rack.

    To serve:

    Spread mayo on the slider buns and add a couple splashes of hot sauce, if desired. Add chicken and top with pickles.