Description
Flavor-packed mini sandwiches featuring fiery Southern fried chicken and creamy dill pickle aioli, perfect for gatherings.
Ingredients
Scale
- 1 lb chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Slider buns
- Dill pickle slices
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
Instructions
- Marinate the Chicken: Place chicken thighs in a large bowl and cover with buttermilk. Let marinate in the refrigerator for at least 2 hours or overnight.
- Prepare the Spicy Coating: In a separate bowl, mix flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece generously in the flour mixture.
- Fry to Perfection: Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken until golden brown and cooked through, 5-7 minutes per side.
- Make the Dill Pickle Aioli: Mix mayonnaise and dill pickle juice in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Assemble the Sliders: Slice the slider buns in half, place fried chicken on each half, top with dill pickle slices, and drizzle with aioli. Serve warm.
Notes
Double-dip chicken for extra crunch and ensure oil is at the right temperature for frying. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 sliders
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg