Fried Chicken Sliders: Using slider buns, chicken breasts or chicken thighs, and a few other simple ingredients, this chicken sliders recipe is great for a family dinner or even perfect as a party appetizer!
Favorite toppingsPickles, lettuce and mayo seen on sliders
Instructions
Marinating
In a small bowl (or Ziploc bag) mix the milk and pickle juice together. Add the milk mixture and chicken to a ziploc bag, removing all of the air when closing. Marinate in the fridge for 2-8 hours.
How to Make the Breading
To make the flour mixture add the flour, garlic powder, paprika, onion powder, salt, and black pepper to a medium sized bowl, and stir well to mix.
When the chicken is done marinating, remove from the milk mixture and cut into medium sized pieces (just larger than dinner roll). Be sure to butterfly any thicker pieces to ensure even cooking.
Next, pour some oil in to a deep skillet or frying pan (enough to be deep enough to cover the chicken pieces). Then heat the frying oil to 350 degrees.
While waiting for oil to heat, dredge the chicken in the flour mixture and place on a baking sheet.
Frying the Chicken
Once oil is hot, place 3-4 pieces of chicken into the oil. Fry for 5-7 minutes until golden brown and cooked thoroughly. Remove chicken from oil and place, in a single layer, on a paper towel lined pan or plate. Repeat this process until all the chicken is fried.
Build Your Sliders
Once the chicken is done, build your sliders. Using a bread knife cut the dinner rolls in half to form a sandwich bun, then dress sliders with your favorite toppings.
Notes
TIP #1:Cut the chicken in to smaller pieces before marinating if you can. (One chicken breast can be cut in to three pieces.) This way more marinade can get in to the chicken. However, if you want or need to wait to cut it, you can until after marinating.
TIP #2: For a little extra crust on the chicken, re-dredge the chicken pieces in the flour mixture before placing them in the frying oil. Do this especially if they are looking “wet” before you place them in the oil.
TIP #3: Cooking the chicken evenly. Be sure to butterfly any thicker pieces to ensure even cooking. (Meaning, cut thicker pieces in half if thicker than the other pieces.)
TIP #4: Fry in Batches. Depending on the size of your frying pan, you may need to cook in batches. Make sure there's a distance between your chicken pieces so they don't overlap and cook unevenly.