Oven "fried" chicken sliders

September 30th 2015

Personal morality and business just don't mix....it's honestly way too subjective, and limiting your clientele based on dogma is really selling the business owner short. I have patronized businesses that probably don't agree with me politically, socially, or religiously. I try not to discriminate, but when the business I am at politicizes things that I find inhumane and vehemently oppose I find it hard to spend money at those places. One of these is a childhood favorite that is deliciously, addictive, but one of limited perspective. My sisters and I ate there every time we could afford it at the mall. Honestly I still crave eating there, and they have good service and product to boot, but knowing my money is going to fund things that keep others down is just not acceptable. So today I will share an equally tasty, less fat, low cost, mini version of the classic chicken sandwich...hate free since 98'! My family loves anything on Franz Slider Buns, we usually do "crabby patties" or mini cheese burgers, (we are big Sponge Bob fans), so I figured chicken would fare well. The buns are really good and remind me of "Bao" or Chinese style steamed buns, they are sweet and floury and delish. Make these for football night, dinner, lunch, or for guests, they will be a hit!
You will need for 12 sliders:
2 Boneless, skinless, chicken breasts
1 Cup pickle brine
12 slider buns (buttered and toasted)
12 dill pickles (My friend Heidi in Willamina brought me a bunch she made herself...sooo good!)
1 Cup self rising flour
1 tsp smoked paprika, black pepper, salt, and garlic powder
1 T. Confectioners sugar
1 Cup crushed cornflakes
1 egg
1/4 buttermilk
a few dashes hot sauce
3 T. peanut oil
Cut each chicken breast into six pieces and place in a large ziplock with the pickle brine. Brine at least one hour to overnight. After chicken is brined, preheat oven to 400 degrees. Set up a dredging station for the chicken, in a medium bowl or pie tin mix egg, buttermilk and hot sauce. In another ziplock bag place flour, cornflakes, sugar and seasoning, making sure the ingredients are mixed well. Rub a sheet pan with peanut oil and place in the oven until your chicken is breaded. Bread each piece of chicken, first buttermilk mixture, then flour mixture, making sure they are well coated. When you are done with all 12 place each piece on your hot sheet pan, this will start the browning process, you can also spray the tops with cooking spray to help them brown, place in oven, turn with a metal spatula after 10 minutes, cook on the other side for 6 minutes or until golden. Place a piece on each bun with a pickle, or whatever you like to dress them with. This recipe really cuts down on the oil so you can feel good about having these when the craving strikes. Enjoy!