Ultimate chicken sliders

17 ingredients
9 steps

Ingredients

  • 2 large boneless skinless chicken breast
  • 2 Ranch dressing dry packets
  • 1/4 cup granulated sugar
  • 2 tbsp kosher salt
  • 1 cup water
  • 2 cups whole butter milk
  • 1 cup pickle juice
  • 1 cup unbleached all purpose flour
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 Tsp paprika
  • 1 cup peanut oil
  • 1 packet kings original Hawaiian rolls
  • 3 Tbsp unsalted butter
  • 1 Tbsp real maple syrup

Directions

  1. 1
    To prepare the marinade whisk together: 1 packet of the ranch dressing mix, sugar, salt, water buttermilk, and pickle juice.
  2. 2
    Slice the chicken breast into slider sized pieces, and add to the marinade, allow the chicken to marinate for no less than 3 hours preferably overnight, covered in the refrigerator.
  3. 3
    In a shallow dish whisk together the flour, black pepper, onion powder, garlic powder, cayenne pepper, paprika, and a pinch of salt, and one packet of the ranch dressing mix.
  4. 4
    Remove the chicken from the marinade and place it in a gallon sized ziplock bag, add the breeding mixture, then seal the bag and start to shake it ensuring all of the pieces are evenly coated with the breading.
  5. 5
    Set the bag aside and allow to rest for at least 30 minutes.
  6. 6
    Heat the peanut oil in a pan over medium heat until it reaches between 325-350 F. Fry the breaded chicken pieces for approximately 4 minutes then flip them and allow to cook for an additional 4 minutes or until done.
  7. 7
    In a ramekin melt the butter, then mix in the maple syrup.
  8. 8
    Cut the Hawaiian rolls in half, brush on the maple-butter mixture and toast the buttered side in a pan or skillet over medium heat.
  9. 9
    Place one piece of chicken per toasted roll, top with a pickle and sriracha mayo and enjoy!

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