Crispy Spicy Chicken Sliders

with Grown In Idaho® Super Crispy Waffle Fries

Cooking Time
35 minutes

Servings
8 Sliders

Our take on these bite-sized spicy chicken sandwiches drops the bun and doubles the fun. In this potato-powered rendition, crispy chicken, creamy sriracha and crunchy dill pickle chips take their place between two Super Crispy Waffle Fries, or any Grown in Idaho® product you prefer, for one bite you’ll never forget.

Ingredients

  • 16 Grown in Idaho® Super Crispy Waffle Fries, from 24 oz bag

  • 2 large boneless skinless chicken breasts

  • 1/2 c dill pickle chips

  • 1 c vegetable oil, for frying

For the Buttermilk Mix

  • 1 c buttermilk

  • 2 tbsp sriracha (or your hot sauce of preference)

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

For the Flour Mix

  • 1 c all purpose flour

  • 3 tbsp corn starch

  • 1 tbsp paprika powder

  • 1/2 tsp cayenne powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp pepper

For the Sauce

  • 1/2 c mayonnaise

  • 1 tbsp sriracha sauce

Instructions

Directions

  1. Prep fries according to package instructions.

    AIR FRYER: Fill air fryer no more than half full of frozen potatoes. Slide out basket and shake halfway through cooking time.

    OVEN: Arrange frozen potatoes in a single layer on a 11” x 17” baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.

  2. Cut each chicken breast into quarters (eight pieces in total).

  3. In a medium bowl, add the flour, corn starch, paprika, cayenne powder, garlic powder, salt and black pepper. In a separate bowl, add the buttermilk, sriracha, salt, pepper and garlic powder.

  4. To get a flaky finish, add 2 tablespoons of the buttermilk mix into the flour mix.

  5. Dredge one piece of chicken at a time in the buttermilk mixture, followed by the flour mixture, pressing into it to make sure the mix sticks to the chicken.

  6. In a skillet or deep fryer, heat vegetable oil to 350 °F and fry for 3-4 minutes per side until golden brown and until the chicken reaches an internal temperature of 165 °F.

  7. Continue to make the sauce by combining the mayo and sriracha sauce in a small bowl.

  8. When chicken is fully cooked, carefully remove and place each piece over a large cooked waffle fry, then top with sauce and pickles. Add another large waffle fry on top and secure with a toothpick.