Fried Pickle Sliders Recipe By Tasty Food

FRIED PICKLE SLIDERS

Steps:

• Step 1 Pre-heat oven to 400 degrees Fahrenheit. Step 2 Line medium baking sheet with parchment paper or aluminum foil and set aside. Step 3 Drain 12 pickle chips on a paper towel and pat dry. Step 4 Combine egg and water in one bowl and beat well. Step 5 Combine flour and cayenne in a second bowl. Step 6 Place panko bread crumbs in a third bowl. Step 7 Dip pickle slices into egg mixture, then the flour mixture, then the panko; then place in a single layer on the prepared baking sheet. Step 8 Bake pickles for 25-30 minutes, flipping once halfway through, until golden brown. Remove from oven and set aside to cool. Step 9 Season beef with salt and pepper, then form into 4 slider-sized patties (3-4 oz. each). Step 10 Grill burger patties to desired level (e.g. medium, medium-well, etc.); let rest for 1-2 minutes. Step 11 To assemble each burger, squeeze desired amount of ranch dressing on bottom bun, then top with red onion slices. Add burger patty and fried pickles. Top with top bun and enjoy! Recipe adapted from: www.landolakes.com

FRIED PICKLE SLIDERS RECIPE BY TASTY

Steps:

• Heat the oil in a large pot until it reaches 350˚F (120˚C).
• In a small bowl, combine the flour, garlic powder, onion powder, thyme, cayenne, paprika, salt, and pepper, and mix until evenly distributed. Dredge the pickles in the flour mixture, then the eggs, and then the bread crumbs. Fry the pickles for 3 to 5 minutes, or until browned and crispy on the outside.
• For the ranch dressing, add the buttermilk, mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and pepper to a medium bowl and stir until well combined.
• Using a toothpick, assemble a slider by layering a fried pickle, the ranch dressing, a meatball, lettuce, a tomato slice, and one more pickle. Repeat with the remaining ingredients.
• Enjoy!

OVEN-FRIED CHICKEN SLIDERS

Steps:

• Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
• Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs.
• Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6-8 minutes. Let cool in pan 10 minutes.
• Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko.
• Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15-20 minutes. Let chicken cool 10 minutes.
• Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired.
• Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.

FRIED PICKLES

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.