Ingredients

Ingredients

• For the chicken — 1 lb boneless chicken breast, cut into mini patty sized portions ( about 2-3 inches wide)
• For the chicken — Salt to taste
• For the chicken — 1 tbsp smoked paprika powder
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp onion powder
• For the chicken — 1 tsp black pepper powder
• For the chicken — 2 cups buttermilk
• For the chicken — 2 tbsp pickle juice
• For the chicken — Oil for deep frying the chicken
• For the dry batter — 2 cups all purpose flour
• For the dry batter — 1/3 cup cornstarch
• For the dry batter — 2 tsp baking powder
• For the dry batter — Salt to taste
• For the dry batter — 1 tsp black pepper
• For the dry batter — 1 tbsp smoked paprika powder
• For the dry batter — 1 tbsp garlic powder
• For the dry batter — 1 tsp onion powder
• For the dry batter — 1 tbsp dried parsley
• For the sauce — 1 cup mayonnaise
• For the sauce — 2-4 tbsp hot sauce (adjust to taste)
• For the sauce — Salt to taste
• For the sauce — 1 tbsp smoked paprika powder
• For the sauce — 1 tbsp garlic powder
• For the sauce — 1 tsp black pepper
• For the sauce — 1 tsp Dijon mustard
• For the garlic butter — 1/2 cup butter

Instructions

1. Marinate the chicken: In a mixing bowl add chicken, pour in buttermilk, pickle juice, salt, pepper, paprika powder, garlic powder, onion powder. Mix well to combine. Cover and let chicken marinate for at least 3 to 4 hours or overnight.
2. Prepare dry batter: In a bowl add all purpose flour corn starch, baking powder, salt, pepper, garlic powder, onion powder, smoked paprika powder and dried parsley mix well to combine.
3. Coat the marinated chicken in the dry batter then back again in the buttermilk marinade, and again into the dry flour mixture pressing gently to help the coating stick. Repeat until all the chicken patties are doubled drenched.
4. Place the chicken on a wire rack for 20-30 minutes before frying this will help the coating stick to the chicken.
5. Heat the oil to 350F. Fry the chicken in batches for 6-7 minutes or until the internal temp reaches 165°F.
6. In a pan, on medium low heat add butter , once the butter is melted add garlic, sauté for one minute or until fragrant.
7. Remove from heat and pour the butter mixture on the fried chicken.
8. Top it with Parmesan cheese and parsley until the chicken is fully coated.
9. Place the chicken on the wire rack so that it doesn’t get soggy.
10. Make the sauce by mixing mayo, hot sauce, Dijon mustard, salt, pepper, paprika, garlic powder in a bowl.
11. Toast the slider buns
12. Add sauce on top and bottom bun add chicken patty and serve warm.