Twice-Cooked Fried Chicken (Sliders)

 

I really like fried chicken but it is not the *healthiest* of foods, ahem. So I only make it once a year, usually around my birthday. This is the first recipe that has tempted me to make it more than once a year because it is pretty easy and takes away one of the hardest parts of frying chicken: making sure the inside is cooked at the same time the outside is done! These were super tender and flavorful and tasted like they came from a restaurant. We used chicken tenderloins and made sliders but you could do whatever you wanted with them. It's a multi-step process but none of it is very hard. I do recommend a thermometer to make sure your oil is at the right temperature. I just needed to save this recipe so I can find it again for next year's fried chicken fun day!

TWICE-COOKED FRIED CHICKEN

(from a picture I took of a Taste of Home magazine)

Slow Cooker:                                                                                    

3-4 lbs chicken (we like using chicken tenderloins)
3 c chicken broth                           
1 t. crushed red pepper flakes
1 t. garlic powder
1 t. paprika
1 t. lemon-pepper seasoning

Marinade:

2 c buttermilk
1/2 c Louisiana-style hot sauce 

Coating:                                                                              

1 1/2 c all-purpose flour
2 t. paprika
2 t. seasoned salt (like Lawry's)     
1 t. garlic powder
1 t. lemon-pepper seasoning
1 t. onion powder
1 t. ground cumin
1 t. kosher salt
1/2 t. pepper

Oil for deep frying

 For Sliders:

 Rolls/buns
Sauces of choice: mayo/miracle whip, Chic-fil-a sauce
sliced pickles

Instructions

1. In a 5 or 6 quart slower cooker, combined the first six ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.

2. In a bowl, whisk buttermilk and hot sauce until blended. Pour into a dish. Add chicken; turn to coat. Refrigerate 1 hour. Drain chicken, discarding the buttermilk mixture.

3. In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.

4. In a deep skillet, heat 2 in. oil to 375 degrees. Fry chicken pieces, a few at a time, until chicken is golden brown and juices run clear, 4-6 min. Drain on paper towels.

5. If  making sliders, slice roll and put thin layer of miracle whip. Add piece of chicken with Chic-fil-a sauce and several pickle slices.

(Can also prepare in air fryer--single layer in greased basket, spritzed with cooking spray. Cook 5-6 min on each side at 350 degrees)