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