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Buttermilk Fried Chicken Sliders

with Homemade Pickles & Coleslaw

Buttermilk Fried Chicken Sliders with Homemade Pickles & Coleslaw
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

This meal is American fare right down to the flag toothpicks. Tender white meat, Tabasco, homemade pickles and American flag toothpick make this picnic-inspired meal a true classic. These sliders are so good, they're sure to go fast. Enjoy them indoors or out, just be sure to plant your flag and claim yours before they’re gone!

Buttermilk Fried Chicken Sliders with Homemade Pickles & Coleslaw ingredients
  • 6 Potato Slider Buns
  • 2 Pounded Chicken Breasts
  • 1 Carrot
  • 1 Clove Garlic
  • 1 Kirby Cucumber
  • ¼ Cup Buttermilk
  • ¼ Head Green Cabbage
  • ¼ Cup White Vinegar
  • 1 Tablespoon Sugar
  • 2 Tablespoons Mayonnaise
  • 1 Teaspoon Slaw Spice Blend (Whole Caraway & Celery Seeds, Cayenne Pepper)
  • ½ Cup Panko Breadcrumbs
  • 1 Mini Bottle Tabasco Hot Sauce
  • 6 American Flag Toothpicks
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 350°F. Wash and dry the fresh produce. Slice each slider bun in half lengthwise. Peel and cut the carrot into thin matchsticks. Peel and smash the garlic clove. Thinly slice the cucumber and green cabbage. Cut each chicken breast into thirds.
Make the pickles & marinate the chicken:
2 Make the pickles & marinate the chicken:
Place the cucumber in a heat-safe bowl or container with half the vinegar. In a small pot, combine the smashed garlic clove, sugar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once the mixture begins to boil, carefully pour the liquid over the cucumbers in vinegar, making sure the cucumbers are completely submerged. Stir to thoroughly combine. Let stand while you continue cooking. Place the chicken pieces in a small bowl with the buttermilk. Set aside to marinate.
Make the coleslaw:
3 Make the coleslaw:
In a large bowl, combine the cabbage, carrot, slaw spice blend, mayonnaise and remaining vinegar. Stir to combine and season with salt and pepper to taste. Let stand while you continue cooking.
Bread the chicken:
4 Bread the chicken:
Place the panko breadcrumbs in a small bowl; then, working one piece of chicken at a time, remove the marinated chicken from the buttermilk (letting any excess buttermilk drip off) and completely cover in the breadcrumbs. Place the breaded chicken on a plate.
Cook the chicken:
5 Cook the chicken:
In a large pan (nonstick, if you have one), heat a 1/4-inch layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting any excess oil drip off. Transfer to a paper towel-lined plate; season with salt and pepper immediately.
Toast the buns & plate your dish:
6 Toast the buns & plate your dish:
Place the slider buns on a sheet pan and toast in the oven for 2 to 3 minutes, or until lightly golden and warmed through. To plate your dish, divide the fried chicken between the slider buns. Drain the pickles and place a few on each slider. Top with as much Tabasco as you’d like. Serve with the coleslaw on the side. Garnish with the American flag toothpicks. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 350°F. Wash and dry the fresh produce. Slice each slider bun in half lengthwise. Peel and cut the carrot into thin matchsticks. Peel and smash the garlic clove. Thinly slice the cucumber and green cabbage. Cut each chicken breast into thirds.
2 Make the pickles & marinate the chicken:
Place the cucumber in a heat-safe bowl or container with half the vinegar. In a small pot, combine the smashed garlic clove, sugar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once the mixture begins to boil, carefully pour the liquid over the cucumbers in vinegar, making sure the cucumbers are completely submerged. Stir to thoroughly combine. Let stand while you continue cooking. Place the chicken pieces in a small bowl with the buttermilk. Set aside to marinate.
Make the pickles & marinate the chicken:
Make the coleslaw:
3 Make the coleslaw:
In a large bowl, combine the cabbage, carrot, slaw spice blend, mayonnaise and remaining vinegar. Stir to combine and season with salt and pepper to taste. Let stand while you continue cooking.
4 Bread the chicken:
Place the panko breadcrumbs in a small bowl; then, working one piece of chicken at a time, remove the marinated chicken from the buttermilk (letting any excess buttermilk drip off) and completely cover in the breadcrumbs. Place the breaded chicken on a plate.
Bread the chicken:
Cook the chicken:
5 Cook the chicken:
In a large pan (nonstick, if you have one), heat a 1/4-inch layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting any excess oil drip off. Transfer to a paper towel-lined plate; season with salt and pepper immediately.
6 Toast the buns & plate your dish:
Place the slider buns on a sheet pan and toast in the oven for 2 to 3 minutes, or until lightly golden and warmed through. To plate your dish, divide the fried chicken between the slider buns. Drain the pickles and place a few on each slider. Top with as much Tabasco as you’d like. Serve with the coleslaw on the side. Garnish with the American flag toothpicks. Enjoy!
Toast the buns & plate your dish: