Southern Fried Chicken Sliders
Fried chicken sliders give you a crisp cornmeal crust in a small, handheld package. The chicken is brushed with butter before it is seasoned and dredged, which helps the cornmeal stick and browns the crust as it fries. Peanut oil handles the heat well and keeps the flavor clean. Buttered, toasted buns add a second layer of crunch, and cutting the breasts to fit means every bite has chicken in it.
Instructions
Brush the cut sides of the buns with melted butter and season them with salt and freshly ground black pepper. Toast them cut side down in a hot pan until golden, then set them aside.
Coat the chicken breasts with melted butter and season them generously with poultry shake. Dredge them in cornmeal and let them rest for 2 to 3 minutes so the coating clings.
Heat the peanut oil to 350°F. Fry the chicken breasts one at a time for about 10 minutes each, until the crust is deep golden and the chicken is cooked through.
Lift each breast out and drain it on a cooling rack so the underside stays crisp.
Cut the chicken into pieces sized to fit the buns. Set one piece on the bottom half of each bun, cap it with the top half, and serve warm.
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