Buttermilk Fried Chicken Sliders

Hey everybody! I hope you all are having a good Sunday! Ok so I just want to let you know that is recipe today is a Touchdown! You will surely get a superbowl ring when you make these puppies! let's get to it!

Buttermilk Sriracha Brine:

 *Buttermilk (enough to cover the top of the chicken tenders)

9 chicken tenders cut in half (17 sliders)

1/4 Sriracha

2 bay leaves

Ok so for this brine we just put all the ingredients into a bowl and cover it and let it sit in the fridge for 24 hours. Now let's say you don't have a full 24 hours to do this well then I say you should at least let it sit in the buttermilk for  no more then 2 hours. 

Tarragon and Lemon Aioli:

 15 tarragon leaves

1 cup Mayo

1 tsp lemon juice

A pinch lemon zest

5 dashes hot sauce

2 tbsp Worcestershire sauce

1  tsp crush pepper

Now I will say as for the tarragon you want to make sure you chop it up to much because that will make it oxidize very quickly! Either rip up using your hands or chop up no more then 3 times for it's full flavor! After that you just mix up into a bowl and put back in the fridge to let the flavors come together!

Granny Smith Slaw:

 1 cup mixed slaw

1 cup red cabbage

1/2 cup thinly sliced granny smith apple

1 cup mixed purple/green kale chopped

1/3 cup cider vinegar

1 tsp ground ginger

3 tsp sugar

Doesn't this look good? All the colors make we wish it was summer already! Oh how I hate the winter! Ok so back to this the recipe! All you do is mix the ingredients together and pop in the fridge to let the flavors come together! NOTE: YOU CAN TOTALLY PREP THE AIOLI AND SLAW A COUPLE OF DAYS AHEAD OF WHEN YOU ARE GOING TO MAKE THE SLIDERS. 

Flour Mixture:

3 cups all purpose flour

1 tbsp salt/pepper mix

1 tbsp ground garlic

Mix all ingredients together and you are now ready to fry the chicken pieces! As for the chicken I start a small assembly line. You want to take the chicken out of the buttermilk brine being sure to get the access milk off of the chicken. I then transfer to a plate. I then have the flour in a container next to the plate of chicken and last another plate next to the container of flour to put the finished floured chicken on.

After that I then start the process of taking the chicken and placing it in the flour being sure to coat the whole chicken, then transfering to the blank plate to let the chicken rest and the flour adhere to the chicken. I then go back and do it a second time. So overall we coat the chicken twice!

Now its time to fry! I use canola oil and pork belly fat (thanks to my chef at work) for the oil to fry  the chicken in. I will say you can use just about any oil you already have!

Once your oil is hot and starts move around in the pot then that means its ready! Or you can do what I do and throw some flour and which it sizzle that means its ready too! Start to drop them suckers in the oil being sure not to drop to much chicken into the pot! 

You can tell when the chicken is down once it floats to the top and has a golden brown color! 

Once every chicken is done now its time to assemble these babies! and bomb you have Buttermilk Chicken Sliders! I hope you enjoyed this recipe today! See you on the next one!

"Love and Good Eats"

-Sayber