Wesson Recipes

Fried Chicken Sliders

40oz Wesson Canola Oil Bottle

Serving Size

12 Sliders

Indulge in the ultimate summer treat with our Crispy Fried Chicken Sliders, elevated to crispy perfection thanks to the magic touch of Wesson Canola Oil. Each bite is a symphony of flavor and texture, promising to tantalize your taste buds and leave you craving more.

Picture this: succulent pieces of tender fried chicken, lovingly coated in a crisp, golden-brown crust that shatters with every bite, all thanks to the superior frying capabilities of Wesson Canola Oil. With its high smoke point and neutral flavor profile, Wesson Canola Oil ensures that your sliders emerge from the fryer with that coveted crunchy exterior, sealing in all the juicy goodness within.

And what’s a slider without the perfect bun? Fear not, for we’ve got you covered with Wesson’s homemade bun recipe, crafted to complement the flavors of the chicken and slaw while providing the ideal vessel for this handheld delight.

Whether you’re hosting a summer barbecue or simply craving a taste of indulgence, these Fried Chicken Sliders made with Wesson Canola Oil are guaranteed to steal the show. So fire up the grill, gather your friends and family, and get ready to savor the flavors of summer with every mouthwatering bite.

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  • gluten, eggs (mayo), dairy, sesame
  • Ingredients

    Wesson Basics Buns
    Flour, all purpose 2 1/2 cups.
    Yeast, instant (or traditional) 2 tsp.
    Salt, table 1 tsp.
    Sugar, white 1 tbsp.
    Wesson Canola Oil 3 tbsp .
    Wesson Canola Oil 1/4 tsp (coating bowl).
    Water, warm 1 cup.
    Egg, beaten 1 .
    Sesame seeds, toasted 1 tbsp.
    Wesson Basics Mayonnaise (yield 2 cups)
    Egg Yolks 3 .
    Dijon Mustard 2 tsp.
    White Wine Vinegar 2 tsp.
    Salt, table 1/2 tsp.
    Water 1 tbsp.
    Wesson Canola Oil 2 cups.
    Wesson Chili Crisp
    Wesson Corn Oil 1/3 cup.
    Dried Red Chilis, whole, equivalent to 1/3 cup crushed 1 cup.
    Shallot, thinly sliced 1 shallot.
    Garlic, thinly sliced 6 cloves.
    Ginger, minced 1 tbsp.
    Sichuan Pepper, whole 1/4 tsp.
    Cumin, whole 1/4 tsp.
    Sugar 1 tsp.
    Salt, fine 1 tsp.
    Star Anise, whole 1 .
    Buttermilk Brine
    Boneless Chicken Thighs 6 .
    Salt, fine 1 tsp.
    Buttermilk 1 1/2 cups.
    Flour 2 cups.
    Coleslaw 1 cup coleslaw mix .
    Vinegar 2 tsp.
    Wesson Canola Oil 1 tsp.
    Sugar 1/4 tsp.
    Salt & Pepper to taste.


    Wesson Basics Buns

    Preheat oven to 425°F.
    Dough: Combine dry ingredients and Wesson Canola Oil in the bowl of a stand mixer fitted with a dough hook. Briefly mix to evenly distribute ingredients.
    Add warm water to mixture, all at once. Water should be body temperature warmth and not hot to the touch. Mix dough at medium speed for 10 minutes, or until a smooth dough is formed. Remove dough from mixer and shape into a smooth log shape.
    Using a bowl at least twice the size of the dough ball, add 1/4 tsp of oil and lightly coat the sides. Transfer dough to this bowl.
    Roll the dough around the bowl to lightly coat with oil. Cover with plastic wrap and place the bowl in a warm spot.
    Cut the dough log into 12 even pieces. Forming a loose ball shape with each piece, pinch the dough underneath to form a round ball. Use your hand to roll the dough ball on the table applying gentle pressure to create even buns.
    Proof (allow the dough to rest) the buns for 30 minutes on your counter and cover with a tea towel.
    Baking: Pre-heat oven to 425°F.
    Once the buns have proofed for 30 minutes, brush them with the beaten egg and sprinkle with toasted sesame seeds. Transfer to the middle rack of the oven and bake for 15 minutes or until golden brown.
    Remove the buns from pan and transfer to a wire rack to cool. To check if the buns are fully baked, tap the bottom. If fully baked it should sound hollow.
    Let rest at least 30 minutes before slicing.

    Wesson Chili Mayo

    Wesson Basics Mayonnaise
    In the bowl of a stand mixer or food processor, combine all ingredients except the oil and mix on medium speed until well combined. Add oil gradually, mixing in between additions. The mayonnaise will be thin at first but will slowly thicken as more oil is added. It is important to add the oil slowly or the emulsion may break.
    Store in the fridge for up to one week.
    Wesson Basics Chili Crisp
    In a blender or spice grinder crush whole chilis, cumin, and Sichuan pepper into a small flake. Be careful not to crush them into a powder. In a heat proof bowl combine crushed chilis, cumin, and Sichuan pepper with the ginger, salt, sugar, and star anise. Combine Wesson Corn Oil, shallots, and garlic in a small saucepan. Cook over medium heat stirring frequently until shallots and garlic are golden brown and oil is no longer bubbling, about 5-10 minutes depending on the oil temperature.
    Tip: To avoid burning the shallots and garlic you can use a lower heat – crisping the shallots and garlic will just take a little longer.
    Using a slotted spoon remove shallots and garlic and transfer to a heat proof bowl. Heat the oil to about 300°F-350°F, use a thermometer to check this temperature. Pour hot oil over chili and spice mixture. Stir well to combine. Let cool to room temperature then stir in the crispy shallots and garlic.
    Note: for a less spicy chili crisp omit the Sichuan pepper.

    Fried Chicken

    Cut boneless chicken thighs in half (or quarters, depending on the size of your buns) and transfer to a bowl. Between two pieces of parchment or plastic, pound the chicken using a fist or a heavy utensil such as a rolling pin to flatten the chicken thighs. Season chicken with salt and pepper and pour enough buttermilk over the chicken to just fully coat and submerge the chicken. Leave chicken to marinate in the buttermilk for one hour to overnight.
    When ready to cook the chicken heat the deep fryer or a medium pot of oil to 350°F. Transfer the chicken one or two pieces at a time from the buttermilk brine into a bowl full of flour. Firmly press the chicken into the flour to create a crust, ensuring that the chicken is completely coated. Lightly shake the chicken pieces to remove any excess flour. Repeat this process by submerging the coated piece of chicken in buttermilk and then flour again to ruffle the breading – this will give it a nice crust.
    Once all pieces of chicken are breaded, carefully place chicken a few pieces at a time into the hot oil. Do not over fill the pot or fryer as the temperature may drop too far or the pot may bubble over. Cook chicken for about 4-6 minutes depending on how thick the pieces are until an internal temperature of 165°F is reached. Transfer the chicken to a bowl or plate to let cool.
    Tip: for added flavor and spice, toss the chicken in Wesson Basics Chili Crisp.

    Assembly Method
    Cut slider buns in half and lightly toast in an oven or toaster. Spread a thin layer of Wesson Chili Mayo over the cut sides of the bun. Place a piece of chicken on the bottom bun and top with a few pickle slices and some slaw.
    No time to make homemade buns? No problem. Pick up your favorite buns from your local grocery store