Crispy Cornflake-Crusted Chicken Sliders
This recipe crafts crispy cornflake-crusted chicken sliders, featuring tender chicken fried to golden perfection. It includes a tangy buttermilk slaw and aromatic garlic butter-toasted buns. Ideal for a flavorful appetizer or casual meal, these sliders offer a delightful crunch and balanced taste, assembled with fresh tomato and red onion.
Equipment
- 1 Deep Cast-Iron Skillet Or a Dutch oven, suitable for deep frying
- 1 Candy/Deep-fry thermometer Crucial for monitoring oil temperature accurately
- 3 Medium Mixing Bowls For slaw, wet batter, and dry breading ingredients
- 1 Slotted Spoon For safely removing fried chicken from hot oil
- 1 Large Saute Pan For toasting slider buns
Ingredients
Main
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons finely sliced chives
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3 to 4 turns freshly ground black pepper
- Pinch cayenne
- 1/2 head cabbage cored and finely sliced
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 3 tablespoons minced flat-leaf parsley
- 3 cups canola oil
- 1 cup buttermilk
- 1/4 cup Sriracha sauce
- 2 cups all-purpose flour
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups cornflakes crushed
- 24 ounces chicken tenders twelve 2-ounce tenders
- 12 slider buns split
- 2 Roma tomatoes sliced thin
- 1 small red onion sliced thin
Instructions
- 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. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. 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. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
Notes
For optimal crispness and internal doneness, maintaining the oil temperature at precisely 350°F is crucial; use a reliable thermometer. Fry chicken in small batches to prevent the oil temperature from dropping, which leads to greasy chicken. Ensure cabbage for the slaw is thinly and uniformly sliced for best texture. The two-hand dredging method (one for wet, one for dry) keeps your breading station clean and efficient. Don't overcrowd the sauté pan when toasting buns; aim for a golden, not burnt, finish. Allowing the slaw to chill for at least 30 minutes improves flavor integration. A light press when coating tenders with cornflakes ensures maximum adhesion.