Fried Chicken Sliders

To avoid greasy fried chicken slices, don’t let the temperature of the oil drop too much below 360°. But if it’s too hot, the chicken could burn.

Makes 4 servings (4 sliders) Total time: 35 minutes

SOAK:

1 1

COMBINE:

1 1

1 1/2 1/4 4

HEAT:

2 boneless, skinless chicken breast (12 oz.), cut into 8 thin slices cup purchased ranch dressing or buttermilk cup all-purpose flour Tbsp. each black pepper and smoked paprika tsp. each kosher salt, garlic powder, and dry mustard tsp. dried thyme tsp. dried dill slider or cocktail buns, split

cups peanut or canola oil

Soak chicken slices in dressing up to 30 minutes.

Combine flour, pepper, smoked paprika, salt, garlic powder, dry mustard, thyme, and dill in a shallow dish. Remove chicken from dressing, letting excess drip off, then dredge in flour mixture.

Heat oil in a cast-iron skillet over medium-high to 360°.

Fry chicken, in two batches, until golden and cooked through, 3 minutes, turning often; transfer to a paper-towel-lined plate.

Place two chicken slices on each bun; top with Sweet Corn Relish.

Per serving: 660 cal; 49g total fat (9g sat); 54mg chol; 1240mg sodium; 33g carb (2g fiber, 5g total sugars); 23g protein

To yield thin slices that have a large surface area, cut the slices, crosswise, at a steep angle.

To keep the oil temperature from dropping too much, fry the chicken slices in batches.