Honey Mustard Fried Chicken Sliders

This past weekend we made our semi-annual trek to Austin to see the Thomas's and introduce Henry to Baby Lucas.  Dublin is a big fan but Lucas wasn't so sure.

We went to The Thinkery, a children's museum nearby, and it was so cool! I feel like we rushed through it due to naps and feeding schedules, but we could have easily spent all day there for a whole week.  Henry was a particularly big fan of the waterworks area. 

We finally ate at the In and Out Burger and the hype. was. justified.  That was the best dang burger I have had in a long time.  Don't forget to 'animal-style' for some secret sauce and sauted onions.  I could not stop talking about how good it was...for days afterward. 

I didn't even try to recreate it, but burgers have definitely been on my mind.  These were the next burger-like meal on my recipe queue.  It wasn't "animal-styled" and it didn't come with a guilt free chocolate milkshake (vacation calories don't count!), but we would have been happy if we ordered these at a restaurant. And that is how you know you cooked a damn good dinner. 

Honey Mustard Fried Chicken Sliders
Adapted from Shutterbean
Makes 6 sliders and 3 servings

Chicken coating:

• 1 cup all purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon salt
• freshly ground pepper

Buttermilk Coating:

• 1 tablespoon lemon 
• 1 cup minus 1 tablespoon milk
• 1/2 salt
• freshly ground pepper

Fried Chicken:

• 2 chicken breasts, cut into 6 pieces 
• grape seed oil for pan

Sliders:

• 6 slider buns
• brown mustard
• honey
• spinach
• tomato, 6 slices
• pickles
• cheddar cheese

In a shallow bowl mix together chicken coating ingredients.  In another shallow bowl mix together buttermilk coating ingredients.

Heat a 1/2 inch of oil in a large skillet over medium-high heat until temperature reaches 350 degrees F. (seriously, check the temp!)

While the oil is heating up, dredge the chicken in the chicken coating, then dunk it in the buttermilk coating, then dredge it in the chicken coating again. (this is key!)

Fry the chicken until golden brown (3 minutes on each side).  Remove from oil and drain on a rack or paper towel.

Toast the buns using the oven broiler until toasted. Assemble: bottom bun, mustard, spinach, sliced tomato, pickles, fried chicken, cheese.  Top each sandwich with the top bun drizzled with honey.