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Fried Chicken Sliders Recipe

Fried Chicken Sliders
If you are looking to take your sliders to the next level, these fried chicken sliders are perfect for you. These sliders consist of buttermilk fried chicken, garlic mashed potatoes and country gravy on a toasted bun. These are perfect to serve as an appetizer for game day or you can even serve them for dinner. This recipe is a little bit of work to prepare as it consists of a few different components. This recipe gets a lot of its flavor from the seasoning blend which is a combination of various spices. The seasoning blend is used for the chicken breading and the country gravy. Enjoy.

Fried Chicken Sliders

Fried Chicken Sliders

Yield: 4 Servings

Ingredients:

  • 1lb boneless skinless chicken breasts (cut into small strips)
  • 1 cup buttermilk
  • 1 cup flour
  • oil (for deep-frying)
  • 1 package slider buns
  • butter (for toasting)
  • 2 large potatoes (Peeled and cut into chunks)
  • ¼ cup butter
  • ¼ cup heavy cream
  • 4 roasted garlic cloves
  • olive oil

seasoning blend-

  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon cayenne pepper

Country Gravy-

  • ¼ cup butter
  • ¼ cup flour
  • 1 quart milk
  • 1 teaspoon seasoning blend

Directions:

  1. Place the chicken into a bowl with the buttermilk and 1 teaspoon of the seasoning blend. Cover and refrigerate. Let sit overnight.
  2. Pre-heat the oven to 350 degrees F. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.
  3. Heat oil in a deep-fryer to 325 degrees F. Put 1 teaspoon of seasoning blend and flour into a mixing bowl and stir to combine. Dredge the chicken one piece at a time until well coated. Cook the chicken in batches in hot oil until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
  4. Meanwhile, place the cubed potatoes into a deep pot. Fill with enough water to cover the potatoes. Bring to a boil. Boil for about 20 minutes or until the potatoes are fork tender. Drain the potatoes and mash them with an electric mixer or potato masher and add butter and heavy cream and roasted garlic while mashing.
  5. Melt butter in a medium saucepan over medium-low heat. Add flour and whisk to make a roux. Add the milk, a little at a time. Continue to whisk until thick (about 10 minutes). Add 1 teaspoon of seasoning blend and whisk in.
  6. Split the slider buns. Spread a thin layer of butter onto the cut sides of each bun. Place butter side down into a large skillet over medium heat and toast until golden brown on the bottom.
  7. Spread a layer of the mashed potatoes onto the top of the bottom half of each bun. Top with a piece of friend chicken, some of the country gravy and the top part of the bun. 

Adapted from King’s Hawaiian

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