- 1 Hour
- 20 Minutes
- Makes 6 Sliders
- Place chicken, buttermilk and salt in a large zip-top bag and marinate for at least 1 hour. Meanwhile, whisk together flour, garlic powder and pepper in a flat casserole dish.
- Heat oil in a deep nonstick skillet over medium-high heat. Remove chicken from marinade and coat well in flour mixture. When oil is hot (a drop of water will sizzle in the oil when it’s ready), carefully place chicken in the pan (away from your body) and fry about 5 minutes per side or until internal temperature reaches 165 degrees.
- Remove chicken using tongs and move to wire cooling rack. Add salt and pepper while hot.
- Serve on potato buns spread with spicy mayo and dressed with pickles and lettuce, with coleslaw and potato chips on the side.