Fried Chicken Sliders

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BBQ chicken sliders paired with Rombauer Chardonnay

Difficulty:

Easy

Prep Time:

40 mins

Cook Time:

20 mins

Total Time:

1 hrs

Pairs well with...

Ingredients

For the Chicken Sliders

6 boneless, skinless chicken thighs, cut in half
2 cups buttermilk
½ cup hot sauce
Oil for frying (e.g., vegetable or canola oil)
2 cups all-purpose flour
1 tbsp kosher salt
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ground black pepper
1 tsp paprika
12 brioche slider buns, sliced and toasted
Kosher dill pickle slices, for serving
Coleslaw, for serving

For the Sweet & Fruity BBQ Sauce

1 cup yellow onion, finely diced
1 tbsp minced garlic
¼ cup bourbon (optional)
1 tbsp tomato paste
1 cup ketchup
½ cup brown sugar, packed
¼ cup raspberry or cherry preserves
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp liquid smoke
¼ tsp red pepper flakes
½ tsp ground ginger
½ tsp black pepper
½ tsp kosher salt

1Marinate the Chicken

In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Stir to coat the chicken, then cover and refrigerate for 30 minutes to marinate.

2Make the Dredging Flour

While the chicken is marinating, mix the flour, kosher salt, onion powder, garlic powder, ground black pepper, and paprika in a large bowl or a resealable bag. Set aside.

3Make the BBQ Sauce

In a medium saucepan, heat 2 tablespoons of oil over medium heat. Sauté the diced onion for 3-5 minutes until translucent. Add the garlic and cook for 1 minute until fragrant. Pour in the bourbon, if using, and cook for 2-3 minutes. Stir in the tomato paste and cook for another minute. Add the remaining sauce ingredients—ketchup, brown sugar, fruit preserves, apple cider vinegar, Worcestershire sauce, liquid smoke, mustard, and spices—and stir to combine. Bring the sauce to a simmer, then reduce the heat and let it simmer for 10-15 minutes.

4Fry the Chicken

Heat your frying oil to 350°F in a deep fryer or a heavy-bottomed pot. Remove the chicken from the buttermilk marinade. In batches, toss the chicken pieces in the seasoned flour mixture until fully coated, shaking off any excess. Fry the chicken for 4-6 minutes, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the oil and let it drain on a wire rack.

5Assemble the Sliders

Toast the brioche buns. Dip each piece of fried chicken into the warm BBQ sauce until it’s well-coated. Place a sauced chicken thigh on a bun, and top it with pickle slices and coleslaw. Add the top bun and serve immediately.