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Using a kitchen thermometer is crucial when frying chicken to ensure that it reaches the proper cooking temperature of 165°F (75°C). This not only guarantees that your chicken is safe to eat, but it also helps you achieve the perfect texture—crispy on the outside and juicy on the inside. Investing in a good-quality instant-read thermometer can save you from undercooked or overcooked chicken, making your sliders both delicious and safe.

Mini Crispy Chicken Caesar Sliders

Mini Crispy Chicken Caesar Sliders are a must-try for any gathering. These bite-sized delights combine crispy chicken thighs marinated in tangy buttermilk with creamy Caesar dressing and fresh romaine lettuce, all nestled in toasted slider buns. Perfect for game days, barbecues, or cozy family dinners, they are easy to enjoy and packed with flavor. Impress your guests with this delicious blend of textures and tastes that everyone will love!
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Ingredients
  

For the Crispy Chicken:

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Oil for frying (vegetable or canola)

For the Caesar Sliders:

12 slider buns (preferably whole wheat or brioche)

1 cup romaine lettuce, chopped

1/2 cup Caesar dressing

1/4 cup grated Parmesan cheese

Freshly cracked black pepper, for garnish

For Assembly:

Optional: additional Parmesan cheese for topping

Instructions
 

Marinate the Chicken:

    - In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are completely submerged. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

      Prepare the Coating:

        - In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Set aside the seasoned flour.

          Fry the Chicken:

            - Heat oil in a deep skillet over medium-high heat (enough to fully submerge the chicken pieces, about 1-2 inches deep).

              - Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently to adhere.

                - Fry the chicken in batches for about 4-6 minutes on each side until golden brown and crispy. Use a kitchen thermometer to ensure the internal temperature reaches 165°F (75°C). Once done, transfer to a paper towel-lined plate to drain.

                  Prepare the Sliders:

                    - While the chicken is frying, lightly toast the slider buns in the oven or on a skillet until golden.

                      - In a mixing bowl, toss the chopped romaine lettuce with Caesar dressing to coat evenly.

                        Assemble the Sliders:

                          - On the bottom half of each toasted slider bun, place a piece of crispy chicken, top with a spoonful of the dressed romaine lettuce, and sprinkle with grated Parmesan cheese.

                            - Close the sliders with the top bun.

                              Serve:

                                - Arrange the sliders on a platter and garnish with freshly cracked black pepper and additional Parmesan cheese if desired. Serve immediately and enjoy these delicious bites!

                                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 sliders