Buttermilk chicken sliders

Recipe from: 29 April 2014
buttermilk chicken sliders, recipes, chicken recip

Ingredients 10
Servings 0
Minutes 01:00 - 24:00
  • 4
    chicken breast fillets
  • 250
  • 1
    garlic - crushed
  • 5
    ground paprika
  • 30
    coriander leaves - chopped
  • juice and grated rind of one lemon
  • salt and coarsely ground black pepper
  • 4
    fresh baps or soft bread rolls
  • soft butter for spreading
  • 500
    coleslaw or salad greens


01:00 - 24:00
Place the chicken fillets, skin side up, on a chopping board and cover with a layer of cling film.

Use a meat mallet or a rolling pin to batter out the fillets ever so slightly so that they are evenly thick.
Place the buttermilk, garlic, paprika, coriander, lemon juice and lemon rind into a bowl and mix well.
Season the marinade to taste.
Add the fillets to the bowl and make sure that each fillet is well covered by the marinade.

Leave the buttermilk marinated chicken in the refrigerator overnight or for at least 1 hour.
Remove the chicken from the marinade and shake gently to remove excess marinade.

Place on a braai grid and grill over medium hot coals for about 10 to 15 minutes turning occasionally and basting with extra marinade until cooked through. You can also pan-fry the fillets.
To assemble:

Slice the bread rolls in half and smear with the butter.

Place a portion of coleslaw on the bottom half of each roll.

Place a cooked chicken breast fillet on the top and close with the top slice of the bread roll and serve immediately.

Recipe reprinted with permission of Pomegranate Days. To see more recipes click here.

Read more on: chicken  |  recipes


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.