Fried Chicken Sliders with Smoky Maple Spread

Directions

Marinade:

1. Cut the chicken into 3 oz. portions and pound to about 1/2-inch thick. Place in a resealable bag or container.
2. Whisk together the buttermilk and seasoning. Pour over the chicken and refrigerate for at least 2 hours or overnight.

Breading:

1. Whisk together the flour and seasoning.
2. When the chicken is done marinating, drop 2-3 teaspoons of the buttermilk into the breading mixture and toss to form clumps.
3. Remove the chicken from the marinade and shake off excess buttermilk.
4. Dip each piece of chicken into the breading mixture and press to adhere.
5. Set aside on a wire rack.

Frying:

1. In a large, heavy bottomed skillet over medium-high heat, melt enough shortening to have about ½-inch deep oil.
2. Add 2-3 pieces of breaded chicken, depending on size of your pan, to the hot oil and cook approximately 2-4 minutes per side or until the internal temperature reaches 165°F.
3. Drain on a paper towel-lined plate or baking sheet.

Spread:

1. Blend all the spread ingredients together until smooth.
2. Spread on toasted buns, top with chicken and add lettuce and pickles.