Recipe courtesy of Cooking Channel

Buttermilk Fried Chicken Sliders

  • Level: Intermediate
  • Total: 9 hr
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 40 min
  • Yield: 3 servings
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Ingredients

Seasoning Blend: 

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Sliders:

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 cup buttermilk

1 cup flour

Country Gravy:

1/4 (1 stick) pound butter

1/4 cup all-purpose flour

1 liter milk

Mashed Potatoes:

2 large potatoes

1/4 (1/2 stick) cup butter

1/4 cup heavy cream

4 cloves roasted garlic

Salt and freshly ground black pepper

Oil, for deep-frying

3 slider buns

Directions

  1. For the seasoning blend: Mix together the chili powder, garlic powder, onion powder, black pepper, salt, cayenne pepper, coriander and cumin. 
  2. For the sliders: Place the chicken into a bowl with the buttermilk and 1 teaspoon seasoning blend. Let sit overnight. 
  3. For the country gravy: Melt the butter in small pot over medium-low heat. Add the flour and stir to make roux. When the roux is smooth (after about 10 minutes), add the milk. Continue to stir until thickened, about 10 minutes more. Add 1 teaspoon seasoning blend and additional salt if needed. Keep warm. 
  4. For the potatoes: Meanwhile, cook the potatoes in separate pot and cook until cooked through. Mash with a potato masher and add the butter and heavy cream. Add the roasted garlic and season with salt and pepper. Keep warm. 
  5. Heat the oil in a deep-fryer to 325 degrees F. 
  6. Put 1 teaspoon seasoning blend and flour into a mixing bowl for dredging. Dredge the chicken in the seasoned flour and deep-fry until golden brown and cooked through. 
  7. To serve: Toast the buns. Divide the mashed potatoes on the bottom of the buns. Place some fried chicken on top and pour some gravy over the chicken. Place the top bun on top and serve. 

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