• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Daily Speshyl

The Daily Speshyl

From one foodie to another, recipes from the soul.

  • Home
  • About
  • Services
  • Recipes
  • Categories
    • Appetizers
    • Breakfast
    • Lunch/Dinner
    • Sides
    • Snacks
    • Dessert
  • Blog
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Buttermilk Brined Chicken Sliders with Chipotle Mayo on Brioche Buns

April 4, 2020 · Speshyl · Leave a Comment

Jump to Recipe·Print Recipe

This post contains affiliate links.

Hey guys! It’s been quite a while, but I’m back and I can’t wait to share all the new recipes, tips & tricks I have up my sleeve. Today’s recipe is long overdue. A classic fried chicken sandwich made into mini sliders.

There are a couple of tips that are really important in this recipe.

The buttermilk brine: letting the chicken marinate in this mixture of buttermilk and spices in the refrigerator for a few hours will help season the meat all the way through.

The breading: A mixture of flour and cornstarch will give you the crispiest crust, which is crucial here because we are working with boneless skinless thigh meat.

Cook time: I don’t like to rely on time to know when chicken (or. and other meat) is cooked all the way through. My number one way of being sure, is using a food thermometer. Chicken thighs can cook a little longer than breast without compromising the juiciness. I like for. them to read 175-180 degrees.

The brioche buns: Toasting the buns is an absolutely necessary step. It only takes a few minutes and you’ll thank yourself for it.

I hope you all enjoy this recipe! Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Buttermilk Brined Chicken Sliders with Chipotle Mayo


  • Author: Speshyl
  • Prep Time: 255 minutes
  • Cook Time: 30 minutes
  • Total Time: 285 minutes
  • Yield: 8 people 1x
Print Recipe
Pin Recipe
Scale

Ingredients

Buttermilk Brine

  • 3 lbs Chicken Thighs (Boneless, skinless)
  • 1 quart Buttermilk
  • 2 tbsp Kosher Salt (Diamond Crystal)
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dried Rosemary

Flour Coating

  • 1 cup All Purpose Flour
  • 1/2 cup Cornstarch
  • 2 tsp Adobo ((all purpose seasoning))
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Black Pepper

Sliders

  • Neutral Cooking Oil (enough to fill ½ an inch of a cast iron skillet or frying pan)
  • 12 Brioche Dinner Rolls
  • 12 Bread & Butter Pickle Chip Slices
  • Chipotle Mayo
  • Romaine Lettuce

Instructions

  1. In a large bowl, combine chicken thighs, buttermilk, kosher salt, smoked paprika, garlic powder, ground black pepper, and dried rosemary. Mix until well combined, cover with plastic wrap and refrigerate for 4-8 hours.
  2. After your chicken has marinated, remove it from the refrigerator and set aside. Preheat a cast iron skillet (or whatever frying pan you have available) over medium/high heat with enough oil to fill it half an inch high. Your oil should come to a  stable 350 degrees.
  3. Combine flour mixture to make your coating in a shallow dish. (All purpose flour, cornstarch, adobo, smoked paprika, garlic powder, onion powder, and ground black pepper.) Remove a chicken thigh from the buttermilk marinade and place it in your flour mixture. Pat chicken until it is well coated on both sides. For a double crispy crust, dip your flour coated chicken thigh back into the marinade quickly & coat it with the flour mixture again. Place the chicken thigh into the hot oil & repeat the process without overcrowding your pan. Try to maintain your oils temperature throughout cooking, and fry each side for about 5-7 minutes, or until a thermometer reads 175-180 degrees. Remove chicken from oil and let rest for 5 minutes.
  4. Spread a thin layer of butter on the tops and bottom of your brioche buns and toast in a dry pan over medium/high heat until they are lightly golden brown. Spread chipotle mayo on both the tops  and bottoms of the toasted buns and place a piece of romaine lettuce on each bun bottom. Cut your chicken thighs in half so they will fit on the sliders and place on top of the lettuce. Finally, place one bread and butter pickle chip on the chicken and top with your top bun. Enjoy!

Notes

  • This recipe calls for Kosher Salt. The only kosher salt brand I use is Diamond Crystal, and other brands may be saltier, so please take that into account & adjust accordingly.
  • The cook time on your chicken can vary based on many different factors: the temperature of the oil, and pan you’re using, etc. Please use a food thermometer for the most accurate cooking time. Your oil should alway be between 350-370 degrees and the thickest part of your chicken should read a temperature of 175-180 degrees when it is cooked all the way through.
  • Category: Main Course
  • Cuisine: American

Did you make this recipe?

Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

Blog, Lunch/Dinner, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

Keep In Touch! Subscribe to be put on the email list

Subscribe

* indicates required

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

@TheDailySpeshyl on Instagram

thedailyspeshyl

✨Personal Chef
✨In-home Private Dining & Meal Prep
✨Email thedailyspeshyl@gmail.com for inquiries

Personal Chef | NYC
This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🥳 🎈& yes… I did make my It’s my birthday 🥳 🎈& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife
#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
Such an incredible weekend!!! My friend @simply_sh Such an incredible weekend!!! My friend @simply_shiaa threw my love, her twin sister, @sophisticated_shay a gender reveal!! All of our friends came together to make this a memorable event for Shay & Rob, & I have to say… WE DID THAT!!! 🔥

Shay, I love you so much!!! I can’t wait to meet my God-babies 🥹❤️

Event Coordinator/Organizer/Empanadas: @simply_shiaa 
Balloon Arches/Decor: @_sha_mommy_
Centerpieces/Tables/Decor: @valerie_maezee 
Decor/Games: @alldamndej 
Photography/Videography: @aliensonvacation @taliaelisephotography 
Contributors: @infamous_nisa @channysworld @big_n_tastyy 
Food/Cake/Grazing Table: ME! @thedailyspeshyl 

(I no longer offer this type of catering as a service, but when it comes to family who love and support me & vice versa… I’ll do anything❤️)

#thedailyspeshyl #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #privatecheflife
Raise your hand If you’ve forgotten to pick up t Raise your hand If you’ve forgotten to pick up that box of stock on your grocery store run for the 100th time 🙋🏽‍♀️. I’ve been using @betterthanbouillon in place of stock now for about a year, and it has never let me down. @betterthanbouillon is so convenient for me, especially as a personal chef. I always want to add that little extra something to my clients meals, and these bases add a boost of flavor that is hard to pinpoint, but easy to notice and love. For quick stocks, I just dissolve a teaspoon of any flavor base into 8oz of water, and it’s ready to cook with. You can use it in soups, gravies, marinades… the possibilities are endless. Today I used the Roasted Garlic Base to make this Creamy Fettuccini with Chicken (recipe below). 
 
What’s your favorite base flavor? If you haven't tried any yet, what are you waiting for?! Click the link in my bio to try out this kitchen staple!
 
#ad #betterthanbouillon #kitchentips #secretingredient #stocksmadeeasy
 
* 1 lb chicken breast
* 1 1/2 tsp kosher salt
* 1/2 tsp thyme
* 1/2 tsp black pepper
* 1/4 tsp cumin
* 1/4 tsp cayenne pepper
* 1 tbsp neutral cooking oil
* 16 oz fettuccini, fresh
* 3 tsp Better Than Bouillon Roasted Garlic Base
* 1 cup heavy cream
* 1 cup parmesan cheese, shredded
* 2 tbsp unsalted butter
* salt and pepper to taste
* evoo to finish
 
1. Preheat oven to 350°F.
2. Season chicken breast with spices and oil, place on a sheet tray, into the oven, and cook until the internal temp reaches 160°F to 165°F (about 30-45 mins).
3. Boil fettuccini noodles until al dente. Save a cup of pasta water to the side and drain the pasta. Add the pasta back into the pot along with the Better Than Bouillon Roasted Garlic Base, heavy cream, and parmesan and set over low heat until sauce comes together. You can add in as much reserved pasta water you like to make it saucier. Finish with butter at the very end. Season with salt and pepper to taste and drizzle extra virgin olive oil once plated. Serve alongside chicken breast.
I love cooking for dinner parties because it gives I love cooking for dinner parties because it gives me a chance to express myself & my creativity. I love fulfilling clients wishes & executing memorable moments on their special days that will last forever🥰 Food is the biggest connector, in my eyes, & sharing a meal is one of the greatest forms of love.

To book your special event with me, visit my website: thedailyspeshyl.com

#thedailyspeshyl #privatedining #birthdaydinnerparty #birthdaydinner #dinnerparty #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #personalchef #privatechef #privatecheflife #privatechefservice
Part 2 of the private dinner party! I finished up Part 2 of the private dinner party! I finished up some final prep and headed to the event location. Built a grazing board upon arrival and started firing off the courses. I packed up all of the leftovers for the client to enjoy later, cleaned the kitchen & headed home 🤗

To book a private dinner with me, visit my website thedailyspeshyl.com and fill out the inquiry form.

Recipe for the French onion soup is on my website & the recipe for the lamb chops are in a previous post.

#thedailyspeshyl #privatedinnerparties #personalchef #privatechef #privatecheflife #personalchefservices #lambchops #potatogratin #brusselsprouts #chocolatesouffle #frenchonionsoup #nycpersonalchef
Let’s prep for a dinner party! I worked at my re Let’s prep for a dinner party! I worked at my regular clients house in the afternoon, came home, and started prepping for another clients birthday dinner that was being held the next day. I like to get a lot of prep out of the way the day before, so when I show up to a clients event, the courses will be ready to be fired off and served immediately. Come back tomorrow for part two ✌🏽

P.s.: me and the Japanese mandolin have not been friends since I sliced my right index finger open on shift when I was working at Gramercy Tavern last year😭 I still have phantom pains whenever I use it.

P.p.s: Recipe for the French Onion Soup is on my website! Thedailyspeshyl.com. Link in bio!
Recipe for the lamb chops is in a previous post.

#thedailyspeshyl #dayinthelife #dayinmylife #nycpersonalchef #nycprivatechef #privatedinner #privatedinnerparties #personalchef #personalcheflife #personalchefservices
Happy November 1st! Reposting this early, because Happy November 1st! Reposting this early, because last year y’all almost killed me for waiting to post it the day before Thanksgiving (after you grated your cheese already 🤭).

A few points I would like to mention:
• if you freeze your cheese for a few mins before grating (15-20 mins) they won’t smear and get caught up in the food processor
• the parts don’t take long to clean. I get it done in under 3 mins every time
• pre-shredded cheese is covered with cellulose and other anti caking agents which prevents it from melting or clumping in the bag. This leads to a product of lesser quality when you cook with it. Block cheese is always better when it comes to melting.

#thedailyspeshyl #HBambassador #apronsquad #thanksgivingtips #thanksgivingprep #cookinghacks #cheesegrater
Thanksgiving is right around the corner, and I’m Thanksgiving is right around the corner, and I’m using @betterthanbouillon as my secret ingredient in my Collard Greens this holiday season.

I remember watching my mom make Collard Greens every single year for Thanksgiving and Christmas, and it was always my favorite side dish. Now hear me out… we can do so much better than using regular old chicken stock. @betterthanbouillon Reduced Sodium Roasted Chicken Base packs a punch of flavor, so I love adding it to my pot for cooking down greens. The reduced sodium version is also dairy free, so all my dairy allergen/intolerance friends can enjoy this recipe as well! Click the link in my bio to try the Reduced Sodium Roasted Chicken Base, and keep reading to find the recipe for my Collard Greens below.

…

INGREDIENTS 
• 4 cups water
• 1 smoked turkey leg
• 3 bunches collard greens
• 2 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 tsp apple cider vinegar

INSTRUCTIONS
1. In a large pot add in the smoked turkey leg & water. Bring to a boil, reduce to a simmer, cover & cook for an hour.

2. Rinse and scrub the collard greens under running water until they’re clean and free of any grit. Break each leaf into bite sized pieces.

3. Uncover the pot with the turkey leg and add in the Better Than Bouillon Reduced Sodium Roasted Chicken Base, seasoning salt, pepper, smoked paprika, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil, reduce heat to low & cover. Let cook for another hour.

4. Uncover, (you will notice that the amount of greens has reduced dramatically), & remove the turkey drumstick. Shred it (removing the meat from the bone), and add the meat back into the pot of greens. Serve.

#ad #betterthanbouillon #thanksgivingrecipes #collardgreens #sidedishes #roastedchickenbase
Chicken & Dumplings 🤤 Soup season is here! Thes Chicken & Dumplings 🤤 Soup season is here! These past few days, the weather has called for this exact dish. I used Allison Roman’s recipe from the NYT & it was so damn good! This was actually my first time making chicken & dumplings & I have to say, I’ll be making it more often. I’m not gonna lie, it did take quite a while since the stock was made from scratch, but it was well worth it. Leeks are my absolute favorite allium, so I was pretty excited to see that the recipe called for them.

#thedailyspeshyl #chickenanddumplings #soupseason #nytcooking
We’re coming into my favorite season, Fall, and We’re coming into my favorite season, Fall, and that calls for some comfort food! There’s honestly nothing more comforting than a nice hearty bowl of Mushroom Risotto that comes together in about 30 minutes, and @betterthanbouillon takes it to another level. I used the Mushroom Base to make the mushroom stock that cooks the risotto. It was super easy too; all you need is hot water and a tablespoon of @betterthanbouillon’s mushroom base to have a stock come together in seconds. This base intensifies the mushroom flavor, and every grain of arborio rice soaks up that umami richness. It’s out of this world, honestly & truly! You can get your hands on this base by clicking the link in my bio, and you can find the recipe for this 30 Minute Mushroom Risotto below.

Ingredients:
5 cups water
1 tablespoon Better Than Bouillon Mushroom Base
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 oz mushrooms, sliced (any variety)
Small shallot, small dice
1 cup Arborio rice
1/3 cup white wine
1 thyme sprig
1/2 - 1 cup Parmesan cheese, freshly grated

1. Bring water to a boil. Add in a tablespoon of Better Than Bouillon Mushroom Base to make the mushroom broth.
2. In a large sauce pan over medium/high heat, add in 1 tablespoon of butter and olive oil. Once the oil is shimmering, add the mushrooms and sauté them for 5-7 minutes until they are nicely browned.
3. Remove the mushrooms & add the shallots into the same pot. Sauté until translucent and add in the Arborio rice. Toast the rice for 1-2 minutes until the edges of the grains are translucent.
4. Pour in the wine, scraping the bottom of the pot, and cook until absorbed.
5. Add in mushroom stock a ladle full at a time and vigorously stir the rice until the liquid is absorbed. Continue adding only a ladle or two of stock after each addition is absorbed. 
6. Once the rice is cooked through (Al dente), remove the saucepan from the heat & stir in the Parmesan and remaining 2 tablespoons of butter. Add in the mushrooms and stir until they spread through the risotto. Serve immediately.

#ad #betterthanbouillon #risotto #mushroomrisotto #30minutemeals #mushroombase
Another day in my life a an NYC personal chef! Yes Another day in my life a an NYC personal chef! Yesterday was a good day for many reasons… (watch until the end to see why 👀). Here’s what was on the menu:

• Zucchini Taco Boats with Black Beans, avocado crema & Asparagus (not pictured)

• BBQ Chicken wings with Cornbread, Green Beans, & Twice Baked Sweet Potatoes

Cracking up at how long it took for my mom to notice what I was showing her (I had to edit it down) 😂 Thank you to each and every one of you for following me on this journey! I’ve been food blogging and sharing my passion for food since October 2018. That’s 4 whole years to date!! I can’t believe how far I’ve come & how different my life looks now compared to 4 years ago. I’ve always said that personal cheffing was my dream since the beginning of high school (2007 😳), and it’s still crazy to me that it’s my reality now. I’m extremely early on in this career, so I’m super excited to see my progress & how much I can grow over the next few years. I hope you’ll continue to take this ride with me🤗

#thedailyspeshyl #personalchef #privatechef #personalcheflife #privatecheflife #dayinthelife #dayinmylife
Short ribs, two ways! I had a ton of short ribs to Short ribs, two ways! I had a ton of short ribs to cook off (3.5 lbs to be exact), and I knew there would be a good amount leftover. So I decided to make short rib fried rice the next day. For the original cook on the short ribs, I rubbed them with sesame oil and brown sugar. Then I seared them off, and once they had some good color I added Asian pear, dark soy sauce, mirin, honey and garlic to the pan. I brought that to a boil and added in enough water to cover the ribs & brought it to a boil again. Lowered the heat and covered it for about half an hour, then added in some carrots, daikon radish, scallions, & water chestnuts, and cooked until they were super tender (about another hour and a half). As you can see, I cut through them thangs with a SPOON! 🤤 served them with some corn, roasted broccoli and white rice.

The next day I shredded up what was left of the short ribs to use for fried rice. I just used what I had in the refrigerator for the veg (garlic, ginger, broccoli, carrots, daikon radish, scallions). I cooked all the veg and then added the short rib to heat it up, then added the day old rice & some stir fry sauce I made (dark soy sauce, regular soy sauce, oyster sauce, rice wine vinegar, sesame oil, a little sugar, kosher salt & white pepper). Tossed that all together until the sauce coated all of the rice & every ingredient was evenly spread throughout. So good 🤗

#thedailyspeshyl #shortribs #shortrib #friedrice #flankenribs #whatsfordinner
Hey friends!!! Here’s another day in my life as Hey friends!!! Here’s another day in my life as a personal chef. I haven’t been able to get much footage lately because my work load has increased, BUT, I did get to film the goodies @sauce sent me 🥹 Thank you all, for always watching and sharing my content 💕

Here’s what was for dinner:
Meal Choice 1
• garlic butter, steak bites 
• sautéed spinach
• roasted, spicy, sweet potatoes

Meal Choice 2
• fried chicken
• mac & cheese
• collard greens
• twice baked sweet potatoes

#thedailyspeshyl #personalchef #privatechef #privatecheflife #personalcheflife #truff #garlicbuttersteak #steakbites
Another day in my life as an NYC Personal Chef! He Another day in my life as an NYC Personal Chef! Here’s what was on the menu:

• Honey Garlic Turkey Meatballs, with Herb Orzo & Blackened Cauliflower (recipe from @cafehailee) drizzled with cilantro sauce
• Chicken Stir Fry Noodles
• Banana Pudding

Also, I’m a Colleen Hoover STAN! This is the 4th book of hers that I’ve read so far & they all manage to top each other! Any book recommendations? I’m always open for new good reads 🤗

#thedailyspeshyl #privatechef #personalchef #personalcheflife #nycpersonalchef #dayinthelife #meatballs #stirfrynoodles
Load More... Follow on Instagram

Footer

The Daily Speshyl

From one foodie to another, recipes from the soul.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH THIS SITE

Never Miss A Post

Subscribe

* indicates required

CATEGORIES

  • Appetizers
  • Blog
  • Breakfast
  • Culinary School
  • Dessert
  • Holidays
  • Lunch/Dinner
  • Recipes
  • Sides
  • Snacks
  • Uncategorized
  • Instagram
  • YouTube
  • Facebook
  • Twitter
  • Email

Copyright © 2023 · The Daily Speshyl · Genesis Framework · Privacy Policy · WordPress · Log in