Name: Caribbean Green Jerk Fried Chicken Sliders
Prep time: 1 hour 30 minutes
Cook time: 30 minutes
Yield: 6 servings
Ingredients: For the fried chicken:; 1.5 lbs boneless, skinless chicken thighs; 1 cup buttermilk; 1 Tbsp. hot sauce (optional); Oil for frying (peanut, canola, or vegetable); For the dredge:; 1.5 cups all-purpose flour; ½ cup cornstarch; Salt and pepper to taste; For the citrus slaw:; 2 cups shredded cabbage (green or green + purple mix; ½ cup shredded carrots; 2 green onions, sliced; Juice of 1 lime; 1 Tbsp. orange juice; 1 tsp. honey or agave; 1 tsp. olive oil; Salt and pepper to taste; For assembling:; 12 Hawaiian rolls; 6 pineapple rings or chunks, (grilled or fresh); Thin layer of mayo or butter on the roll bottoms (optional)

Home | Recipes | Caribbean Green Jerk Fried Chicken Sliders

Caribbean Green Jerk Fried Chicken Sliders

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Global Cuisines

Crispy fried chicken, tangy citrus slaw, and sweet grilled pineapple come together on soft Hawaiian rolls for the ultimate tropical slider with a bold, Caribbean jerk kick.

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Serves 6 servings

Prep Time 1 hour 30 minutes

Cooking Time 30 minutes

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Caribbean Green Jerk Fried Chicken Sliders

Ingredients

For the fried chicken: 1.5 lbs boneless, skinless chicken thighs

3 Tbsp. Caribbean Green Jerk Seasoning

1 cup buttermilk 1 Tbsp. hot sauce (optional) Oil for frying (peanut, canola, or vegetable) For the dredge: 1.5 cups all-purpose flour ½ cup cornstarch

1 Tbsp. Caribbean Green Jerk Seasoning

Salt and pepper to taste For the citrus slaw: 2 cups shredded cabbage (green or green + purple mix ½ cup shredded carrots 2 green onions, sliced Juice of 1 lime 1 Tbsp. orange juice 1 tsp. honey or agave 1 tsp. olive oil Salt and pepper to taste For assembling: 12 Hawaiian rolls 6 pineapple rings or chunks, (grilled or fresh) Thin layer of mayo or butter on the roll bottoms (optional)

Directions

Step 1 Marinate the chicken. In a bowl or zip-top bag, combine chicken thighs, Caribbean Green Jerk Seasoning, buttermilk, and hot sauce. Mix well and marinate for at least 1 hour or overnight.

Step 2 Make the slaw. In a mixing bowl, whisk lime juice, orange juice, honey, olive oil, salt, and pepper. Toss with shredded cabbage, carrots, and green onion. Refrigerate to chill and allow flavors to meld.

Step 3 Prepare the dredge. In a shallow dish, mix flour, cornstarch, baking powder, seasoning, salt, and pepper.

Step 4 Fry the chicken. Heat 1.5–2 inches of oil in a heavy skillet to 350°F. Remove thighs from marinade, shake off excess, and coat in dredge. Fry until golden, crisp and cooked through, about 5 minutes per side. Drain on a wire rack.

Step 5 Toast the rolls. Split Hawaiian rolls and lightly toast. Add a thin swipe of mayo to the bottom buns.

Step 6 Assemble the sliders. Add a piece of fried chicken to each roll. Top with half a grilled pineapple ring and a generous scoop of citrus slaw.