We all remember the hype and uproar over Pop-eye’s spicy chicken sandwich. And can you believe I’ve never had one? However, why would I wait in hour long lines for a sandwich I can make myself? My spicy chicken sliders can be made in the comfort of your own home without the hassle of going to a restaurant.
What are sliders?
Sliders are small sandwiches. They are typically not larger than 2 inches wide, and are served on buns.
Restaurants like White Castle and Krystals were amongst the first introduce slider sandwiches which goes all the way back to the 80’s. However over the years, slider sandwiches have become very popular in other restaurants. They are also great for parties, appetizers and game day snacks.
How to prepare spicy chicken sliders
- Cut chicken breasts – split into halves, then cut into pieces.
- Marinate the chicken – buttermilk, hot sauce, cayenne pepper, sea salt, garlic powder
- Batter the chicken – all-purpose flour, corn starch, sea salt, garlic powder, onion powder, cayenne pepper.
- Fry the chicken – use 1 inch of vegetable oil in a skillet.
- Prepare the slider – toasted brioche bread, (recommended pickles, lettuce and mayo).
Helpful Tips
- Use a sharp knife to halve chicken breasts. Always use the palm of hand you’re not using to cut, and place on top of the chicken breasts. Start from the thick side and slice all the way through. The link below details how to halve a chicken breast. https://www.seasonedkitchen.com/butterflying-chicken-breasts
- When marinating the chicken, marinate for at least 1 hour, but no longer than 8.
- After battering chicken, let it rest for a minimum of 15 minutes.
- When frying chicken, do not crowd the skillet. Cook in batches.
Spicy chicken sliders video
I can be seen making these sliders on the link below:
If you make this recipe, please tag me on IG or any of the other social medial platforms listed. I hope you enjoy!
Spicy Chicken Sliders
Ingredients
Marinade
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 cup hot sauce
- 1 cup buttermilk
Sliders
- 2 cups all-purpose flour
- 2 tbsp corn starch
- 2 tsp sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- vegetable oil for frying
- 2 boneless, skinless chicken breast
- 12 brioche slider buns
- lettuce optional
- pickles optional
- mayo optional
Instructions
- Cut chicken breasts in halves by placing hand on top of chicken breast, then use other hand to cut horizontally through the thick side of the chicken breast using a very sharp knife. Cut all at way through until you have 2 halves. Then, cut each halve into 3 pieces. You should have a total of 12 pieces of chicken.
- To marinate the chicken, add chicken pieces to a bowl and season with garlic powder, sea salt and cayenne pepper. Make sure each piece is seasoned thoroughly. Stir in hot sauce and buttermilk. Mixture should be a pinkish color. Cover and refrigerate for at least 1 hour.
- Remove chicken from refrigerator and let rest until it reaches room temperature, about 20 minutes. In a small bowl, whisk flour, corn starch, sea salt, garlic powder, onion powder and cayenne pepper together. Take each piece of chicken from buttermilk mixture and coat in flour mixture until each piece is thoroughly coated. Let chicken for 15 minutes before frying.
- Heat an inch of oil in a skillet until heat reaches 365 degrees. This can be done over medium to medium-high heat. Cook each piece of chicken for 4 minutes on one side, then flip and cook for 2 minutes on other side. Do not crowd skillet with chicken. If using a 10 inch skillet, try to add no more than four pieces. If using a 12 inch skillet, try to add no more than six pieces. I use a 12 inch cast iron, and normally need to cook in 2 batches. Let chicken rest on a wire rack, while you prepare buns.
- Toast buns and add piece of chicken to each, with toppings and condiments of choice. Recommend mayo, lettuce and pickle.
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