Go Back

Fried Beer Chicken Sliders with Beer Pickled Peaches and Jalapenos

Print Recipe

Ingredients
  

For the Peaches:

  • 3/4 cup apple cider vinegar
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 3/4 cup pale ale beer
  • 2 ice cubes about 2-3 tbs water
  • 1 large peach slightly under ripe, firm, sliced

For the Sliders:

  • 2 ½ lbs boneless skinless chicken thighs
  • 12 ounces pale ale
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • pinch cayenne
  • canola or peanut oil for frying
  • 1 jalapeno thinly slices
  • ¼ cup chopped green onion
  • ¼ cup thinly sliced red onion
  • 12 Hawaiian rolls split

Instructions
 

  • In a pot over medium high heat add the vinegar, sugar and salt, stir until the sugar and salt has dissolved, remove from heat. Stir in the beer and ice cubes, allow mixture to cool to room temperature. Add the peaches to a bowl, pour the pickling liquid over the peaches, cover and refrigerate for 1 hour and up to three days.
  • Add the chicken to a large bowl or baking dish, cover with beer and buttermilk. Cover and refrigerate for at least 6 hours and up to overnight.
  • Heat 4 to 6 inches of oil in a large saucepan, using a deep fry thermometer, adjust heat to maintain 350 degrees.
  • In a shallow bowl combine the flour, brown sugar, onion powder, black pepper and cayenne.
  • One at a time remove the pieces of chicken from the buttermilk, toss in the flour until well coated, dip back into the buttermilk mixture and then toss again in the flour until well coated. Drop gently into the hot oil, frying until golden brown and the center reaches 165 on a meat thermometer, about 6 minutes.
  • In a small bowl combine the jalapeno, green onion and red onions.
  • Split the buns, add a piece of fried chicken, one to two pickled peaches and 1 tablespoon onion jalapeno mixture.