These delicious Southern Fried Chicken Sliders are a great way to master the art of deep frying on a pellet grill! Serve these sliders for game day or for an afternoon snack. Make sure you make extra—these tasty little fried chicken breast sandwiches will go fast!
- Fire up your Louisiana Grill to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat.
- Place a deep cast iron pan on the grill and fill it with about 3 inches of cooking oil. Place a temperature probe into the oil.
- Place the flour on a plate and dip the chicken in the flour to coat. Place the chicken on a wire rack set on a baking sheet and allow the coated chicken to set for 10 minutes, then dip again in the flour.
- While the oil heats, combine the buttermilk, hot sauce and Champion Chicken seasoning in a resealable plastic bag. Seal and shake to mix, then place the chicken in the bag and turn to coat.
- Once the oil in the cast iron pan reaches 350°F, place a temperature probe in a piece of chicken and fry the chicken, 2-3 pieces at a time. The oil temperature in the pan will drop by 25-30 degrees, so make sure not to put more than 3 pieces of chicken in the pan or your chicken will be greasy.
- Fry the chicken until golden brown, crispy, and the internal temperature of the chicken is 170°F. Remove the chicken and place on a plate lined with paper towels. Allow the chicken to drain and rest for 5 minutes. Fry the remaining chicken pieces, reinserting the temperature probe.
- Once the chicken is all fried, place the chicken on the slider buns, top with spicy bread and butter pickles, and a swoop of mayo, serve immediately.