HONEY CHIPOTLE CHICKEN SLIDERS Apr 20 Written By Eleanor Debel https://www.youtube.com/shorts/HxywY0dy-rgPrintHONEY CHIPOTLE CHICKEN SLIDERSYield 8Prep time20 MinCook time15 MinTotal time35 MinIngredientsChicken Mariande:2 lbs chicken thighs 4 cups buttermilk ½ tsp kosher salt ½ tsp ground black pepper¼ tsp onion powder¼ tsp garlic powder¼ tsp dried oregano½ tsp chipotle chili powder ½ tsp paprika ¼ cup buffalo hot sauce¼ cup pickle juice Dry Dredge for Chicken:2 cups flour 2 cup cornstarch ½ tsp kosher salt ½ tsp ground black pepper¼ tsp onion powder¼ tsp garlic powder¼ tsp dried oregano½ tsp chipotle chili powder ½ tsp paprika Honey Chipotle Sauce:3 Tbsp butter 2 Tbsp chipotle hot sauce 2 tsp seasoning blend of choice (I used Kinder’s cowboy butter rub ) ¼ cup honey To Serve:8-10 Slider buns Spicy Mayonnaise Sliced Pickles InstructionsIn a large bowl or container add the buttermilk, salt, pepper, onion powder, garlic powder, dried oregano, chipotle chili powder, paprika, buffalo hot sauce and pickle juice. Whisk thoroughly to combine. Add the chicken thighs to the buttermilk and toss them until they are all coated. Cover and let marinade for at least 1 hour or up to 24hrs in the fridge. In a large bowl whisk together the flour, cornstarch and spices. Pour about ⅓ cup of the buttermilk marinade into the flour and stir to create small bits that will help coat the chicken for maximum crunchy bits. Preheat your frying oil to 350 F. To make the sauce: Melt the butter in a small sauce pot or pan and add in the chipotle hot sauce and seasoning blend. Stir to combine then stir in the honey. Bring to a simmer then remove from the heat and set aside. Once the chicken is marinated, remove from the buttermilk and place into the flour dredge. Press the flour mixture onto the chicken firmly so it all adheres. Shake off excess flour then place straight into the hot oil to fry for 5-7 minutes. Repeat for all the chicken. Once the chicken is fried, brush all over with the chipotle butter sauce. Assemble the sliders by spreading each slider bun with spicy mayonnaise, top with a saucy chicken thigh, then some sliced pickles and serve and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickensandwichfried Eleanor Debel
HONEY CHIPOTLE CHICKEN SLIDERS Apr 20 Written By Eleanor Debel https://www.youtube.com/shorts/HxywY0dy-rgPrintHONEY CHIPOTLE CHICKEN SLIDERSYield 8Prep time20 MinCook time15 MinTotal time35 MinIngredientsChicken Mariande:2 lbs chicken thighs 4 cups buttermilk ½ tsp kosher salt ½ tsp ground black pepper¼ tsp onion powder¼ tsp garlic powder¼ tsp dried oregano½ tsp chipotle chili powder ½ tsp paprika ¼ cup buffalo hot sauce¼ cup pickle juice Dry Dredge for Chicken:2 cups flour 2 cup cornstarch ½ tsp kosher salt ½ tsp ground black pepper¼ tsp onion powder¼ tsp garlic powder¼ tsp dried oregano½ tsp chipotle chili powder ½ tsp paprika Honey Chipotle Sauce:3 Tbsp butter 2 Tbsp chipotle hot sauce 2 tsp seasoning blend of choice (I used Kinder’s cowboy butter rub ) ¼ cup honey To Serve:8-10 Slider buns Spicy Mayonnaise Sliced Pickles InstructionsIn a large bowl or container add the buttermilk, salt, pepper, onion powder, garlic powder, dried oregano, chipotle chili powder, paprika, buffalo hot sauce and pickle juice. Whisk thoroughly to combine. Add the chicken thighs to the buttermilk and toss them until they are all coated. Cover and let marinade for at least 1 hour or up to 24hrs in the fridge. In a large bowl whisk together the flour, cornstarch and spices. Pour about ⅓ cup of the buttermilk marinade into the flour and stir to create small bits that will help coat the chicken for maximum crunchy bits. Preheat your frying oil to 350 F. To make the sauce: Melt the butter in a small sauce pot or pan and add in the chipotle hot sauce and seasoning blend. Stir to combine then stir in the honey. Bring to a simmer then remove from the heat and set aside. Once the chicken is marinated, remove from the buttermilk and place into the flour dredge. Press the flour mixture onto the chicken firmly so it all adheres. Shake off excess flour then place straight into the hot oil to fry for 5-7 minutes. Repeat for all the chicken. Once the chicken is fried, brush all over with the chipotle butter sauce. Assemble the sliders by spreading each slider bun with spicy mayonnaise, top with a saucy chicken thigh, then some sliced pickles and serve and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickensandwichfried Eleanor Debel
