American · Burger · Fried · Pimped Pepper · Rockin' Moroccan · Slider · Smokey Garlic Salt · Sep 23, 2024

Smokey Garlic Fried Chicken Sliders 🍔

Name: Smokey Garlic Fried Chicken Sliders 🍔
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: American
Ingredients: 6 slider buns or small rolls; 500 g chicken breasts, skinless boneless; 1 cup buttermilk (or 1 cup milk and 1 teaspoon vinegar sat for 15 minutes); 1 cup flour; 1 teaspoon Smokey Garlic salt; 1 Tablespoon Rockin’ Moroccan rub; 1 egg; 1.5 shredded cabbage/carrot/ vegetable mix; 0.5 cup mayonnaise or sour cream; 1 Tablespoon Smokey Garlic salt; 1.25 lemon, juiced; 2 Tablespoons butter, melted; 1 teaspoon Smokey Garlic salt; 0 Pickles, to serve

These Crispy Chicken Sliders feature tender buttermilk-soaked chicken, seasoned with Smokey Garlic Salt, served on soft buns with a zesty slaw—perfect for a flavourful, easy-to-make meal!

Servings: 3

Keywords: Burger, Slider, Chicken, Garlic

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

6 slider buns or small rolls
500 g chicken breasts, skinless boneless
1 cup buttermilk (or 1 cup milk and 1 teaspoon vinegar sat for 15 minutes)
1 cup flour
1 teaspoon Smokey Garlic salt
1 Tablespoon Rockin’ Moroccan rub
1 egg
1 ½ shredded cabbage/carrot/ vegetable mix
½ cup mayonnaise or sour cream

Ingredients for Sauce and Serving:

1 Tablespoon Smokey Garlic salt
1 ¼ lemon, juiced
2 Tablespoons butter, melted
1 teaspoon Smokey Garlic salt
Pickles, to serve

Instructions

To make the Smokey Garlic sauce

Mix together the sour cream, 1 tablespoon Smokey Garlic Salt and a squeeze of lemon. Mix well.

For The Chicken

Slice chicken breasts horizontally into thin steaks. Place in a deep dish and cover with the buttermilk. Soak 30 minutes then remove the pieces of chicken from the dish.
Whisk egg in a separate bowl/jug with Rockin’ Moroccan rub.
In a shallow plate/bowl place the flour and season generously with Smokey Garlic salt.
Take each of the chicken breasts and dip in the egg mixture then dredge in flour. Shake off excess then press all the coating on really well. Repeat with remaining chicken.
Heat 2cm oil in a deep frypan or cast iron pot. When the oil is hot and shimmering, add the chicken in 2 or more batches so you don’t overcrowd the pan. Cook 3 minutes on the first side then flip and cook a further 5 minutes, being careful not to burn.
Remove to a draining rack or paper towels.

To Serve

Slice buns in half and place on a platter. Top with the sauce, a handful of the slaw and pickles (if using)
Slice the chicken into strips and place on top of the sliders. Add the top buns.
Whisk Smokey Garlic Salt and melted butter then spoon generously over the rolls and serve.

Notes

The egg dipping stage can be left out if in a hurry, just throw the marinated chicken in a bag with the seasoned flour and shake until coated. However, the egg dip adds a slight batter under the spice layer, so the chicken stays nice and juicy!