Chicken Finger Slider Sandwiches with Garlic Butter

Ingredients:

Chicken fingers

• 700 g chicken fillet (12 chicken fillets, 60 g each)
• 3 tbsp. rapeseed oil
• 1 cup of sour milk
• 1/4 cup Sriracha sauce
• 2 cups of flour
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 8 cups cornflakes (breakfast cereal)
• 2 plum tomatoes, thinly sliced
• 1 small red onion, thinly sliced

Coleslaw salad with sour milk

• Half a head of cabbage, peeled and shredded
• 3 tbsp. l. curdled milk
• 3 tablespoons mayonnaise
• 3 tbsp sour cream
• 0.5 tsp. dried dill
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 2 tbsp finely chopped chives
• 1 teaspoon of sugar
• 0.5 tsp coarse salt
• 3-4 grinds of black pepper
• A pinch of cayenne pepper

Garlic butter for buns

• 4 tbsp (60 g) butter
• 6 cloves garlic, crushed
• 3 tablespoons chopped flat-leaf parsley
• 12 bun sliders, cut in half on the side

Preparation:

1. Coleslaw salad with sour milkIn a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, onion, sugar, salt, pepper, and cayenne pepper. Whisk thoroughly until smooth. Add the chopped cabbage to the dressing and mix well. Cover and refrigerate.
2. Garlic oilMelt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5-6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
3. In a deep cast iron skillet, heat canola oil to 175°C on a candy thermometer.
4. In a medium bowl, thoroughly mix the buttermilk and Sriracha sauce. In another medium bowl, combine the flour, granulated garlic, granulated onion, salt, and pepper. Place the crushed cornflakes in a third bowl.
5. Dredge the chicken fillets in the seasoned flour, pressing gently to create a more even shape. Remove the chicken from the flour with your left hand and lightly dip it into the liquid mixture. Shake off any excess and, with your right hand, roll the chicken in the cornflakes, pressing firmly to coat the fillets completely. Place the breaded chicken pieces on a baking sheet.
6. Fry the chicken fillets in 2 batches on both sides until golden brown, 6-7 minutes. Transfer the cooked pieces with a slotted spoon to paper towels to drain off excess fat.
7. Brush the cut sides of the buns with garlic oil. Toast them cut-side down in a large skillet over medium heat until golden brown, 30 to 45 seconds.
8. Place red onion rings, tomato slices and on the bottom halves of the buns chicken fingersTop with coleslaw and cover with the top halves of the buns. Arrange the finished sliders on a serving platter and serve immediately.