Pickle-Brined Fried Chicken Sliders
These sliders feature juicy, brined chicken with a crunchy crust, all nestled in soft buns for a restaurant-level bite at home.
Ingredients
For the Chicken
- 1 pound Chicken thighs or breasts Thighs are juicier; use breasts pounded thin for sliders.
- 1 cup Pickle brine Use full-strength commercial or homemade brine.
For the Dredge
- 1 cup All-purpose flour Provides body and helps browning.
- 1/2 cup Cornstarch Creates a crispy crust.
- 2 large Eggs Beaten for dipping.
- 1 cup Panko breadcrumbs Best for a crispy coating.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
For Assembly
- 8 pieces Crispy slider buns Toast for best texture.
- Condiments (mayonnaise, lettuce, extra pickles, mustard, hot sauce) Choose condiments based on preference.
Instructions
Marinating
- Marinate the chicken in pickle brine for at least 4 hours, preferably overnight.
Prepare the Dredge
- Combine flour, cornstarch, salt, pepper, garlic powder, and onion powder in a wide bowl.
Dredging the Chicken
- Dredge the marinated chicken in the flour mixture, dip in beaten eggs, then coat with breadcrumbs.
Frying
- Heat oil in a deep fryer or skillet to 350°F (175°C). Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
- Drain on paper towels.
Assembly
- Assemble sliders by placing fried chicken on buns and adding desired condiments.
Serving
- Serve immediately and enjoy hot.
Notes
For best results, keep the brine cold while marinating and ensure oil temperature is consistent while frying.