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.
Serves
6 servings
Prep Time
1 hour 30 minutes
Cooking Time
30 minutes
Ingredients
For the fried chicken: 1.5 lbs boneless, skinless chicken thighs
Caribbean Green Jerk Seasoning
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
Caribbean Green Jerk Seasoning
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
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 6
Toast the rolls. Split Hawaiian rolls and lightly toast. Add a thin swipe of mayo to the bottom buns.
Step 7
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.
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