Sometimes, just sometimes, the diet has to be thrown out the window and these fried chicken sliders are the perfect way to say ‘F you diet, something better has cropped up…!’
I was never really into fried chicken until I moved to NYC. I guess the only deep fried thing we ate growing up in Ireland was potato! While living in America I came to experience the obsession with fried chicken. Hell they give the Scots with their deep fried mars bar (which, by the way, is oddly nice…. although I did eat it after a rake of pints, so who actually knows) a run for their money. Menus in the US are all about fried chicken. From chicken & waffles, chicken & honey, chicken sandwiches to just a good ol’ hunk of deep fried chicken with gravy and mash, they really know how to do it. If you didn’t guess by now I am ever so slightly partial to a bit of fried chicken myself – well, as much as my waistline will allow. For me the key is the bath before hand. No, not the one I take when I am trying to escape the wife and kid with a 6 pack of beer (classy I know), I’m talking about the one we give to those beautiful thighs we can’t wait to wrap our hands around 😉
When I worked in PUBLIC restaurant in NYC they were experimenting with opening up an upmarket burger joint. Let me tell you, boy did they succeed with their offerings. I had read that fried chicken is all about the buttermilk but I had never really tried or paid much attention to it until I was “forced” to eat chef’s fried chicken sandwich as we rolled it out on our cocktail bar menu for guest feedback. OMG, after a long day on my feet in the restaurant, there was no better end to the day than ordering 2 fried chicken sandwiches at midnight and washing them down with a few beers. Needless to say my belt buckle made a new friend with the next hole on the belt!! So having eaten a little too much fried chicken in NY, having watched our chefs prepare it and OBVIOUSLY having watched 1 too many episodes of Triple D (diner’s, drive-ins & dives), I embarked on a fried chicken dish of my own. Oh, you may be wondering why sliders and not a big assed sandwich? Well, one word – patience! I generally have a lot of it but sometimes when I get close to the finish line I just want to eat it there and then! Cutting the thighs smaller and serving them as sliders means a faster cooking time. Not to mention I munch down more than 1 and not feel totally stuffed and fatty.