-
1
For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne.
-
2
Whisk together until fully incorporated.
-
3
Add the sliced cabbage and toss well.
-
4
Cover and refrigerate.
-
5
For the garlic butter: Melt the butter in a medium saucepan over medium heat.
-
6
Add the garlic and cook until fragrant, 5 to 6 minutes.
-
7
Stir in the parsley, then transfer the mixture to a small bowl and set aside.
-
8
For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
-
9
Combine the buttermilk and Sriracha in a medium mixing bowl and mix well.
-
10
In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper.
-
11
Place the cornflakes in a third bowl.
-
12
Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape.
-
13
Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk.
-
14
Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded.
-
15
Set the breaded tenders on baking sheet as you go.
-
16
In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes.
-
17
When done, use a slotted spoon to transfer them to paper towels to drain.
-
18
Brush the slider buns on both sides with garlic butter.
-
19
Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
-
20
To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender.
-
21
Top with buttermilk slaw and cover with the bun top.
-
22
Arrange the finished sliders on a serving platter and serve immediately.
