Copycat Southern Grill Lunch: Crispy Chicken Sliders with Smoky Honey Butter

Allergens

Dairy, Gluten, Eggs

Ingredients

• 8 small chicken tenders
• 2 cups all
• purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup buttermilk
• Canola oil, for frying
• 8 slider buns
• Lettuce leaves and thinly sliced tomatoes, for serving Smoky Honey Butter:
• 1/2 cup unsalted butter, softened
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. Place the buttermilk in another shallow dish.
3. Dip each chicken tender into the buttermilk, then dredge it in the seasoned flour mixture, shaking off excess flour.
4. In a deep frying pan, heat about 1 inch of canola oil to 350°F (180°C). Fry the coated chicken tenders until golden brown and cooked through, about 3 4 minutes per side. Drain on paper towels.
5. To make the smoky honey butter, mix together the softened butter, honey, smoked paprika, garlic powder, and cayenne pepper (if using) in a small bowl.
6. Assemble the sliders by spreading a generous layer of smoky honey butter onto both halves of each bun, layering the chicken on the bottom half, and topping with lettuce leaves and tomato slices. Add the top half of the buns.
7. Serve immediately and enjoy!

Chef’s Insight

To intensify the smoky flavor, use applewood-smoked paprika in the honey butter.

Notes

To achieve a golden-brown crust on the chicken, ensure the oil is at the correct temperature before frying.