Dinner And Late Night Bites Recipe

Prep chicken

Trim excess fat from the chicken thighs and, if large, halve them to form 8 pieces about the size of the slider buns. Pat dry with paper towels.

Marinate

Place chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the meat.

Prepare coating

In a shallow dish combine flour, panko, grated Parmesan, chopped parsley, garlic powder, smoked paprika, kosher salt and black pepper. Whisk together to distribute ingredients evenly.

Egg wash

In a second shallow bowl beat the egg until smooth. Remove chicken from buttermilk, let excess drip off, and dredge each piece first in the flour/panko mixture, then dip in the beaten egg, then press again into the flour/panko to form an even crust.

Fry chicken

Heat a large skillet over medium-high heat and add vegetable oil to reach about 1/8" depth. When oil shimmers (about 350°F if using thermometer), add chicken pieces in a single layer without crowding. Fry 3-4 minutes per side until crust is deep golden and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain and keep warm in a low 200°F oven if making ahead.

Toast buns

Split the mini brioche buns and spread a little softened butter on cut sides. Place buttered sides down in a clean skillet over medium heat until golden and slightly crisp, about 1-2 minutes. Keep warm.

Quick pickled slaw

In a bowl combine shredded cabbage, grated carrot, rice vinegar, sugar and 1/4 tsp salt. Toss and let sit 10 minutes to soften and slightly pickle. Taste and adjust salt or sugar.

Creamy sauce

In a separate small bowl stir together mayonnaise, Dijon mustard, lemon juice, remaining 1/4 tsp salt and hot sauce (if using). Taste and adjust seasoning. Fold half of the sauce into the pickled slaw to coat lightly; reserve the rest for spreading on buns or serving on the side.

Spread a thin layer of the reserved creamy sauce on the bottom half of each toasted bun.

Place a warm crispy chicken piece on each bun bottom. Top chicken with a small mound of the pickled slaw, a slice or two of pickle, a few slices of red onion and a sprinkle of chopped cilantro if using.

Cap with the top bun, serve immediately with lemon wedges on the side for a bright squeeze and additional sauce for dipping.

If serving as late-night bites alongside cocktails, arrange sliders on a platter with toothpicks, extra pickles and napkins. For a more substantial meal, add a simple green salad or fries on the side.