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Buttermilk Fried Chicken Sliders

with Homemade Pickles & Coleslaw

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    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!

fresh
ingredients
Buttermilk Fried Chicken Sliders with Homemade Pickles & Coleslaw
Title
  • 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 Tbsp Sugar
  • 2 Tbsps Mayonnaise
  • 1 tsp Slaw Spice Blend (Whole Caraway & Celery Seeds, Cayenne Pepper)
  • ½ cup Panko Breadcrumbs
  • 1 Mini Bottle Tabasco Hot Sauce
  • 6 American Flag Toothpicks
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: