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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
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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