Brine the Chicken: In a bowl, combine chicken tenderloins, buttermilk, and hot sauce. Marinate for at least 30 minutes, or up to 2 hours.
Make the Sauce: In a small bowl, whisk together mayonnaise, dill pickle relish, dry vermouth, lemon juice, chopped dill, and white pepper. Set aside.
Prepare the Coating: In a shallow dish, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from buttermilk, dredge in flour mixture, and fry for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Toast the Buns: Lightly toast brioche slider buns.
Assemble the Sliders: Spread Pickle Martini Sauce on both sides of each bun. Place a fried chicken tenderloin on the bottom bun, top with shredded iceberg lettuce, and cover with the top bun. Serve immediately.
Ingredients
6
1.5 lbs680 gChicken tenderloins
1 cup240 mLButtermilk
1 tsp5 mLHot sauce
1 cup120 gAll-purpose flour
1/2 cup60 gCornstarch
1 tsp5 mLGarlic powder
1 tsp5 mLPaprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLMayonnaise
2 tbsp30 mLDill pickle relish
1 tbsp15 mLDry vermouth
1 tsp5 mLLemon juice
1/4 tsp1.25 mLDill-freshly chopped
1/8 tsp0.625 mLWhite pepper
66Brioche slider buns
1/2 cup60 gShredded iceberg lettuce
3 cups720 mLVegetable oil
Equipment
Bowl
Shallow dish
Large skillet
Whisk
Paper towels
Instructions
Brine the Chicken: In a bowl, combine chicken tenderloins, buttermilk, and hot sauce. Marinate for at least 30 minutes, or up to 2 hours.
Make the Sauce: In a small bowl, whisk together mayonnaise, dill pickle relish, dry vermouth, lemon juice, chopped dill, and white pepper. Set aside.
Prepare the Coating: In a shallow dish, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from buttermilk, dredge in flour mixture, and fry for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Toast the Buns: Lightly toast brioche slider buns.
Assemble the Sliders: Spread Pickle Martini Sauce on both sides of each bun. Place a fried chicken tenderloin on the bottom bun, top with shredded iceberg lettuce, and cover with the top bun. Serve immediately.
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