Meals

Fried Chicken Sliders

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Ingredients

  • 6 Boneless Chicken Thighs, halved

  • 1 tsp Salt, fine

  • 1 1/2 cups Buttermilk

  • 2 cups Flour

  • Wesson Canola Oil, for frying

  • 1 cup coleslaw mix

  • 2 tsp Vinegar

  • 1 tsp Wesson Canola Oil

  • 1/4 tsp Sugar

  • Salt & Pepper, to taste

  • Pickles, sliced

  • 12 Wesson Basics Buns*

  • Wesson Chili Mayo*

Directions

  • Between two pieces of parchment, pound chicken using a first or a rolling pin to flatten. Season with salt and pepper and pour buttermilk to fully coat and submerge the chicken. Marinate for at least one hour.

  • Heat deep fryer or medium pot of Wesson Canola Oil to 350°F. Transfer chicken two pieces at a time from the buttermilk brine to a bowl of flour.

  • Firmly press the into the fl our to create a crust, ensuring the chicken is completely coated. Lightly shake chicken pieces to remove excess flour.

  • Repeat this process by submerging the coated piece of chicken in buttermilk and then flour again to ruffle the breading. Carefully place chicken a few pieces at a time into the hot oil. Deep fry for 4-6 minutes, until an internal temperature of 165°F is reached. Transfer to a plate to cool.

ASSEMBLY

Toss slaw ingredients together. Serve fried chicken on a Wesson Basics bun topped with coleslaw, sliced pickles and Wesson Chili Mayo.