Crispy Spicy Chicken Sliders

Prep Grown In Idaho® Super Crispy Waffle Fries in oven or air fryer.
OVEN:
Preheat Oven to 425 °F. Arrange frozen potatoes in a single layer on a 11” x 17” baking sheet lined with parchment paper. Bake 22-26 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

AIR FRYER:
Preheat air fryer to 360 °F. Fill air fryer no more than half full of frozen potatoes. Cook 12-13 minutes. Slide out basket, shake halfway through cooking time.

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

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.

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

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.

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.

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

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.