Fried Chicken Sliders
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.
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