Crispy Cornflake-Crusted Chicken Sliders
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
41
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Buttermilk3 tbsps
Mayonnaise3 tbsps
Sour Cream1 tsp
Dried Dill1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Paprika2 tbsps
Chives (finely sliced)1 tsp
Sugar2 tsps
Kosher Salt1 pinch
Cayenne4 tbsps
Unsalted Butter6 cloves
Garlic (minced)3 tbsps
Parsley (minced flat-leaf)3 cups
Canola Oil1 cup
Sriracha Sauce2 cups
All-Purpose Flour2 tsps
Granulated Garlic2 tsps
Granulated Onion8 cups
Cornflakes (crushed)1 small
Red Onion (sliced thin)Directions:
1
Watch how to make this recipe
2
For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne
3
Whisk together until fully incorporated
4
Add the sliced cabbage and toss well
5
Cover and refrigerate
6
For the garlic butter: Melt the butter in a medium saucepan over medium heat
7
Add the garlic and cook until fragrant, 5 to 6 minutes
8
Stir in the parsley, then transfer the mixture to a small bowl and set aside
9
For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer
10
Combine the buttermilk and Sriracha in a medium mixing bowl and mix well
11
In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper
12
Place the cornflakes in a third bowl
13
Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape
14
Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk
15
Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded
16
Set the breaded tenders on baking sheet as you go
17
In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes
18
When done, use a slotted spoon to transfer them to paper towels to drain
19
Brush the slider buns on both sides with garlic butter
20
Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds
21
To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender
22
Top with buttermilk slaw and cover with the bun top
23
Arrange the finished sliders on a serving platter and serve immediately