Crispy Chicken Brie Sliders (Print)

Tender crispy chicken with melted Brie and cranberry sauce on soft slider buns for a flavorful bite.

# Components:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Neutral oil for frying, approximately 1 inch deep

→ Assembly

10 - 8 slider buns
11 - 8 slices Brie cheese
12 - 1 cup cranberry sauce
13 - 1 cup baby arugula or spinach leaves
14 - 2 tablespoons unsalted butter, melted (optional for toasting buns)

# Directions:

01 - Slice each chicken breast horizontally into 4 thin cutlets, yielding 8 pieces total.
02 - Submerge the chicken cutlets in buttermilk and marinate for a minimum of 15 minutes.
03 - Combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Remove cutlets from buttermilk and thoroughly coat them in the flour mixture, pressing gently to adhere.
05 - Heat neutral oil about 1 inch deep in a large skillet over medium-high heat. Fry chicken cutlets in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Brush slider buns with melted butter and toast in a skillet or oven until golden brown.
07 - Place a crispy chicken piece on the bottom half of each bun. Add a slice of Brie, a spoonful of cranberry sauce, and a few arugula leaves.
08 - Cap each slider with the top bun and serve warm.

# Expert Advice:

01 -
  • They disappear shockingly fast—it&aposs the kind of crowd-pleaser you almost want to hide a few for yourself.
  • The contrast of textures and punch of cranberry makes every bite lively and a little addictive.
02 -
  • If you crowd the pan while frying, the chicken absorbs too much oil and won't crisp properly—this mistake cost me at least two batches before I got wise.
  • Letting the hot chicken kiss the Brie before the sauce means the cheese will melt just right and hold everything together.
03 -
  • Only dredge chicken right before frying—this keeps the coating super crisp and prevents sogginess.
  • Melt Brie slices on hot chicken for five seconds under a broiler if you want dramatic cheese pulls.
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