By Kelly Bogard
There’s just something about fried chicken. It’s good hot or cold. Crispy or moist. On or off the bone.
To put it simply, it’s downright tasty.
But I’ve hesitated to make it. Growing up, I remember my mom making it. And how long it seemed to take to make it to the table. It seemed like a difficult recipe to make, but so worth the end result. Especially as a kid.
Now I know it really isn’t that difficult. I think I was just too ready to eat and couldn’t stand to wait!
This week’s recipe is a spinoff of the fried chicken we had growing up. And it’s much more time-friendly for a weeknight meal for a hungry crew.
I don’t want to lead you on and make you think that frying chicken is too easy. Just like any good southern food, it comes down to the love you put into it. Patience is the love of this dish.
First, prepare the chicken by making sure the pieces are all about the same thickness and slice into portions that will fit your buns. I hold onto the pieces that are too small for the buns, too, and use them as my tasters. Put them all into a buttermilk bath, cover and refrigerate overnight.
To prep the chicken for frying, start by dredging a piece in the flour. Then dip in the eggs to cover both sides and then back in the flour. Set them in a single layer on a cooling rack to let them dry out just a little before frying. Repeat until all of the chicken is floured.
Pour about one inch of Canola oil into a large frying pan and heat over medium high heat. You want the oil to be about 350 degrees for frying, but if you don’t have a thermometer, you can test it by sprinkling a little flour over the hot oil. It will sizzle if it is ready. Place a single layer of chicken in the hot oil and adjust the temperature if the oil is popping too much. Fry about two minutes on each side.
You will want to have a pick to break them open to check to make sure it’s done through on the first batch. This is what the scrap pieces are good for, too. Move the cooked chicken to a plate with paper towels to soak up any extra grease.
Just like traditional fried chicken, these sliders are good with hot or cold chicken. You could make them over the weekend and have Monday night supper ready within minutes of getting home. From all of us at Texas Table Top, enjoy!
Recipe: Fried Chicken Sliders
Summary: A new way to enjoy a southern classic
- 1 ½ lbs. thin chicken breasts
- 2 c. buttermilk
- 2 tsp. hot sauce
- 2 c. flour
- 1 tbsp. seasoning salt
- 2 eggs
- Canola oil
- small buns or rolls
- honey mustard
- Slice the chicken into pieces the size of your buns.
- Place the chicken in a buttermilk bath, cover and refrigerate overnight.
- Season the flour with seasoning salt in a shallow bowl. Set aside.
- Whisk the eggs together in a shallow dish.
- Dredge the chicken in the flour.
- Next, dip in the egg.
- Finally, back to the flour to complete the coating.
- Place in a single layer on a cooling rack to dry.
- Repeat until all the chicken is coated.
- Heat the oil over medium high heat to approximately 350 degrees.
- Gently place a single layer of chicken in the hot oil. Cook for about two minutes per side. Check a piece or two to make sure it is done before cooking additional batches.
- Place the cooked chicken on a paper towel lined-plate.
- Repeat the process until all the chicken is cooked.
- Prepare the bun with mustard and pickles. Add the chicken either hot or cold and top with the other half of the bun.
Prep time (duration): 24 hour(s), 10 minutes
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 4-6 servings