Crispy Fried Chicken Sliders w/ Peperoncini Ranch

What you’ll need:

Makes 6 sliders*

    •   3 boneless, skinless chicken thighs (cut in half)

    •    1¼ cups buttermilk

    •    ¼ cup Mezzetta Golden Greek Peperoncini juice

    •    1½ tsp smoked paprika

    •    1½ tsp garlic powder

    •    1½ tsp onion powder

    •    ½ tsp cayenne

Seasoned Flour

    •    2 cups all-purpose flour

    •    ⅓ cup cornstarch

    •    1½ tsp salt

    •    1 tsp black pepper

    •    2 tsp smoked paprika

    •    1 tsp cayenne

    •    1 tsp onion powder

    •    1 tsp garlic powder

    •    1 packet sazon 

Mezzetta Peperoncini Ranch

    •    ¾ cup sour cream

    •    ¼ cup mayo

    •    ¼ cup buttermilk

    •    2½ tbsp ranch seasoning 

    •    2–3 tbsp finely chopped Golden Greek Peperoncini

    •    1½ tbsp–2 tbsp Golden Greek Peperoncini juice

Other:     

• Melted butter

  • For brushing buns before baking 

  • Plus more mixed with chives and roasted garlic powder

•  6 Mini brioche slider buns

•  Neutral oil for frying (vegetable or avocado)

Directions:

1. In a large bowl, add the chicken thighs, buttermilk, Mezzetta Peperoncini juice, smoked paprika, garlic powder, onion powder and cayenne. Toss well to evenly coat. Cover and refrigerate for at least 2 hours.

2. In a separate bowl, mix the sour cream, mayo, buttermilk, ranch seasoning, chopped Peperoncinis, and Peperoncini juice until smooth. Cover and refrigerate.

3. In a large shallow bowl or baking sheet, combine the flour, cornstarch, salt, black pepper, smoked paprika, cayenne, onion powder, garlic powder, and the sazon packet. Drizzle in 2–3 tablespoons of the buttermilk mixture and mix with your fingers to create flaky bits.

4. Remove the chicken from the buttermilk mixture, letting excess drip off. Coat thoroughly in the seasoned flour, pressing to adhere. Place on a baking sheet and let rest 15–20 minutes.

5. Heat oil to 350°F. Fry the chicken in batches for 6–8 minutes, until golden and cooked through. Transfer to a wire rack.

6. Cut the brioche slider rolls in half and place on a baking sheet. Brush the cut sides with melted butter and bake at 375°F for about 8 minutes, until lightly golden.

7. Spread peperoncini ranch on the bottom buns. Add fried chicken, then spread more ranch on the inside of the top buns and brush with more butter.

8. Mix melted butter with roasted garlic powder and chopped chives. Brush over the tops of the buns. Serve with extra peperoncini ranch on the side. ENJOY!