Buttermilk chicken sliders

Pomegranate Days
Prep: 12 hrs, Cooking: 30 mins
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Tangy tender chicken breasts marinated in buttermilk.

By Food24 August 27 2014
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Ingredients (10)

4 chicken breast fillets
250 ml buttermilk
1 garlic — cloves, crushed
5 ml paprika — ground
30 ml fresh coriander — chopped
lemon — zest and juice
sea salt and freshly ground black pepper
4 bread — fresh baps or soft bread rolls
butter — soft, for spreading
500 ml coleslaw — or salad greens
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Place the chicken fillets, skin side up, on a chopping board and cover them 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 them 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.

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