Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fried Chicken Sliders
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- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 332
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 267 mg
Crispy golden fried chicken, tender from a buttermilk brine, is the base of these delicious sliders. Simply serve on slider buns topped with cool and crunchy coleslaw.
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 332
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 267 mg
Ingredients
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Directions
- Whisk the buttermilk, 2 tablespoons cayenne, the garlic powder, parsley, thyme and 1 teaspoon each salt and black pepper in a mixing bowl. Add the chicken; cover and refrigerate for 30 minutes.
- Fill a large pot with enough vegetable oil to reach a depth of 3 inches and heat until it registers 350 degrees F on a deep-fry thermometer. Whisk the flour, the remaining 2 teaspoons cayenne and 2 teaspoons salt in a shallow dish. Remove the chicken from the marinade and dredge in the flour mixture. Add to the hot oil and fry, turning once, until golden, about 7 minutes. Serve on potato rolls with coleslaw.
