Crunchy, spicy-sweet and made for sharing – these sliders swap the usual fish for chicken, using our Lemon Pepper Beer Batter to get a light, crisp coating with a citrusy kick. A drizzle of hot honey on top ties it all together.
Ingredients (makes 8 sliders)
Chicken:
- 500g chicken thigh fillets, trimmed and cut into slider-sized pieces
- 95g Fogdog Easy Beer Batter – Lemon Pepper
- 130ml beer (or soda water)
- Oil, for shallow frying
To serve:
- Hot honey, for drizzling (we love it with Apostle Saint Valentine)
- 8 slider buns, split and lightly toasted
- 8 pickles
- Shredded lettuce
- Mayonnaise
Method
- Pat the chicken pieces dry with a paper towel.
- Empty the Easy Beer Batter into a bowl and mix with the beer until thick and smooth.
- Heat at least 1cm of oil in a non-stick frypan until very hot.
- Dip the chicken pieces into the batter, then straight into the pan. Fry in batches until golden and cooked through, turning once, about 3–4 minutes per side.
- Rest the cooked pieces on a wire rack (not paper towel) to keep the batter crisp.
- Spread mayonnaise on the toasted buns, then layer with shredded lettuce and a piece of crispy chicken.
- Finish with a generous drizzle of hot honey, then add the lid and pin a pickle on top with a cocktail stick.
