There’s something really comforting about sitting down to plan the week’s menu before heading to the grocery store. Sometimes, I even open the floor for requests. Which brings us to the night my husband casually said, “You haven’t made those buttermilk sliders in a while.”

I have a confession to make: I’m pretty sure I’ve never made this sandwich before. But I do have a go-to summer marinade, and a few tricks up my sleeve, so I got to work. The results? Next time he suggests them, I will absolutely remember how I made them!

Let’s Cook!

1. Mix the marinade ingredients in a zip lock bag. Cut the chicken into strips and let the chicken soak up the seasonings for 2-4 hours.
2. Dredge chicken lightly in seasoned flour (1/2 cup flour + salt, pepper, paprika)
3. Dip back into a little buttermilk (either use the marinade or fresh)
4. Press into the breading mix
5. Air fry at 390°F for about 10 minutes, flipping halfway, until golden and crisp.

Grab your favorite soft rolls (Hawaiian rolls are a must in my kitchen), slather with mayo or ranch dressing, top with your crispy chicken and add some cheese (if that’s your thing, it’s definitely ours), and you’ve got dinner.

Serve with a fresh salad and fries, and now it’s a meal that hits all the notes: crunchy, creamy, satisfying.

Are you team sandwich for dinner? Share your go-to with us. I’m always on the lookout for something new to try!

Eat well, friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!