INGREDIENTS
- 8 oz (half a 15 ¾-oz bag) FUNYUNS® FLAMIN' HOT® Flavored Onion Flavored Rings
- 2 cups buttermilk
- 3/4 cup hot sauce, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 tsp garlic powder
- 4 boneless skinless chicken breasts (approx. 2 lbs total), each cut into thirds
- 1 cup all-purpose flour
- Canola oil, for frying
- 12 slider buns, split
- 1/3 cup mayonnaise
- 24 slices pickle
Instructions
- In resealable container, whisk together buttermilk, 1/2 cup hot sauce, 1/2 tsp salt, 1/2 tsp pepper and garlic powder. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 8 hours.
- In food processor, pulse FUNYUNS® FLAMIN’ HOT® Onion Flavored Rings until finely crushed and they resemble breadcrumbs. Add flour and remaining salt and remaining pepper; pulse until combined.
- Remove chicken from marinade; reserve buttermilk marinade for coating.
- Dredge each chicken piece in flour mixture, dip back into buttermilk marinade and dredge in flour mixture. Transfer to parchment paper–lined baking tray. Let stand for 10 minutes (this will help dry out and set the crust for a crispy chicken coating).
- Meanwhile, pour enough oil into high-sided skillet to reach 3 inches up sides; heat over medium-heat until shimmering or an instant-read thermometer registers 350°F.
- Fry chicken in batches, turning once, for 10 to 15 minutes or until chicken is cooked through, juices run clear and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to paper towel–lined tray to drain.
- Drizzle hot chicken with remaining hot sauce. Assemble chicken in slider buns with mayonnaise and pickles.
