Chicken Sliders Marinated in Butter Milk and Deep Fried

Chicken Sliders Marinated in Butter Milk and Deep Fried

Servings: 12


  • Chicken
  • 2 cups, you will need a quart in total / buttermilk, shaken
  • 1 shallot, peeled, halved and thinly sliced
  • 4 cloves / garlic, smashed
  • 2 jalapeno peppers, halved or two good squirts of Sriracha sauce
  • Kosher salt and freshly ground pepper
  • 3 boneless and skinless chicken breasts, pounded and trimmed
  • 3 1/2 cups / all-purpose flour
  • 4 tsp / baking powder
  • 2 1/2 tsp / smoked paprika
  • 1 tsp / cayenne pepper
  • 1 1/2 tsp / celery salt
  • 2 48oz bottles of canola oil
  • 12 mini / brioche buns, lightly toasted
  • Your favorite dill pickle slices
  • Buttermilk Herb Mayo
  • 1 cup / mayonnaise
  • 2 Tblsp / buttermilk, shaken
  • 1 tsp / white wine vinegar
  • 2 Tblsp / finely chopped scallions (green onions)
  • 1 Tblsp / minced fresh parsley
  • 1 Tblsp / minced fresh chives
  • 1/8 tsp / minced fresh thyme leaves
  • Kosher salt and freshly ground pepper


  1. For Buttermilk Herb Mayo: In a clean medium size bowl, whisk all ingredients together and refrigerate until ready to serve
  2. For The Chicken
  3. In a large bowl, whisk buttermilk, shallot, garlic, jalapeno/Sriracha, 2 tsp salt, and 1 tsp black peppe
  4. Place two chicken breasts in zip type bag, press out air and seal, then pound to 1/2" thickness, repeat with third breast. Trim ends of breasts just so they are flat/square and then cut each breast in quarters. Fry the trimmed pieces for sample bites.
  5. Turn down the zip edge of a clean zip bag and use tongs to place the chicken into the bag. Gentle pour the marinade into the bag, unfold the top and zip shut pressing out the air. Place the bag flat on to a rimmed tray and refrigerate for 8 hours.
  6. When ready to fry the chicken, preheat the oven to 300°. Set a wire rack on a sheet pan and place in the oven.
  7. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
  8. Pour the oil into medium size Dutch oven or deep fryer until 2" deep; you may not need it all. Attach a candy thermometer to the pan and heat the oil to 350°. While the oil is heating place the two bowls next to each other, then using tongs, lift the chicken pieces from the marinade and place on a clean tray. Carefully pour the marinade from the bag into a bowl. Using the same tongs, dredge each piece in the flour mix, then dunk again into the marinade and again in the flour mix. Place onto the tray, repeat for all pieces, you may want to clean the tongs as you go.
    Woody's Way: Note: I found that the double dip created too thick of a coating once fired, I might suggest only one time in the marinade and the flour mixture or maybe just a quick dip and brush through the flour.
  9. Once the oil reaches 350° gently place three or four pieces into the oil with the tongs, being careful not to crowd the chicken. Cook 4/5 minutes, using check a second pair of tongs that have not been in the flour/marinade, check the temp with instant read thermometer and turn once to brown evenly and check again for 165 degrees. Transfer the cooked pieces to the pre-warmed sheet pan to keep warm. Repeat until all pieces are fried.
  10. Toast the buns if you care to, then place a chicken piece on a bottom and top with a teaspoon or so of sauce and the pickle of your choice, enjoy!
    Woody's Way: Suggested pairing: Spanish Alborino (white) or a light bodied red blend Recipe courtesy of Mercury Wine Geyserville, CA.