Greek Yogurt Fried Chicken Sliders
Chicken breast marinated in greek yogurt, dredged in flour and seasonings, and fried to a golden brown, served on a buttery brioche bun with dill pickles.
Servings 4 people
Ingredients
- 2 boneless skinless chicken breasts cut in half horizontally, then cut in half down the middle to make 4 bun sized fillets.
- 1/2 cup plain greek yogurt
- 1/2 cup whole milk
- 1 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. dry ranch dressing mix
- 4 brioche buns
- sliced dill pickles
- vegetable oil enough to fill your frying pot about 1 1/2 inches deep.
Instructions
- Preheat your oven to 350. In a bowl, mix the yogurt and milk together until smooth. Add the chicken pieces, making sure to fully submerge each piece, and allow it to sit in the yogurt mixture for about 20 minutes.Heat the oil on medium to medium-high heat.
In a separate bowl, mix flour and seasonings. After 20 minutes, take each piece of chicken and dredge in the flour seasoning mixture. The flour mixture should stick really nicely to your chicken.Carefully fry chicken one piece at a time. Fry chicken for 6 minutes, flipping it over halfway through. If the chicken is darker than you prefer, turn your heat back just a little.After 6 minutes, remove chicken from the oil and place in an oven safe baking dish and return to the oven to stay hot while you fry the next piece. Repeat until all four pieces have been fried. (Make sure you are checking the inside of each piece of chicken, to make sure it is cooked through)Remove chicken from the oven when you are finished frying, and turn the oven to the broil setting. Slice open the brioche buns, place on a baking sheet, and toast in the oven until golden.Assemble chicken and dill pickles on the buns, and add any extras you want.Suggested extras: Lettuce, Tomato, or Cheese