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Cape Cod Spiced Chicken Sliders

a sandwich sitting on top of a plate of food

Cook time: 30 minutes 

Prep time: 30 minutes 

Yield: 4 

There is nothing better than a juicy fried chicken sandwich. Adding a little Cape Cod seasoning just ups the level of flavor. Spice from Pepper Jack cheese and acidity from pickled onions pairs perfectly with crunchy lettuce and a soft buttered bun. 

Technique tip: Toasting the buns with a slathering of butter prevents the sliders from getting soggy.


Pickled onions         

  • 1/4 pound red onions, sliced        
  • 1/2 cup red wine vinegar        
  • 1/2 cup water        
  • 1/4 cup sugar        
  • 1/2 teaspoon salt    

Spicy mayo         

  • 1 cup mayonnaise        
  • 1 tablespoon hot sauce, preferably Tabasco        
  • 2 teaspoons Dijon mustard        
  • 1 tablespoon red wine vinegar        
  • Salt and freshly ground black pepper, to taste    

Cape Cod seasoning        

  • 1 tablespoon salt        
  • 1 tablespoon bay leaves, ground        
  • 2½ teaspoon celery salt        
  • 1½ teaspoon dry mustard        
  • 1½ teaspoon freshly ground black pepper        
  • 3/4 teaspoon ground nutmeg        
  • 1/2 teaspoon ground cloves        
  • 1/2 teaspoon ground ginger        
  • 1/2 teaspoon paprika        
  • 1/4 teaspoon cayenne    

Fried chicken         

  • Four 2- to 3-ounce chicken thighs, excess fat removed and slightly pounded        
  • 1 cup buttermilk        
  • 1 tablespoon hot sauce, preferably Tabasco        
  • 2 tablespoons Cape Cod seasoning (recipe above)        
  • 2 cups self-rising flour        
  • 2 cups maseca instant corn flour        
  • Vegetable oil, for frying        
  • Salt and freshly ground black pepper, to taste    

To serve         

  • 4 slider size slices Pepper Jack cheese        
  • 1/2 cup shredded iceberg lettuce        
  • 4 potato slider rolls, preferably Martin's        
  • 1 tablespoon butter, softened


For the pickled red onions: 

Place the onions in a container. In a small pot, bring the vinegar, water, sugar, and salt to a boil. Then pour over onions and let sit for a minimum 1 hour overnight. 

For the spicy mayo: 

In a small bowl, combine the mayonnaise, hot sauce, mustard, and vinegar. Season with salt and pepper to taste. Cover and refrigerate until ready to use. 

For the Cape Cod seasoning: 

In a small bowl, mix all ingredients until evenly distributed. 

For the fried chicken: 

1. Add the chicken, buttermilk, and hot sauce in a bowl. Cover and refrigerate for at least 2 hours. 

2. Meanwhile, in a medium bowl, mix the Cape Cod seasoning, flour, and maseca. 

3. When chicken is done marinating, heat a heavy skillet with about 1 inch of vegetable oil over medium-high heat until the oil reached 350°F. 

4. Remove the chicken from the buttermilk mixture and dredge in flour mixture. Then place in the oil and fry for approximately 6-7 minutes or until internal temperature is 165°F. Remove from oil and drain on a paper-towel lined plate. Season with salt and pepper while still hot. 

To serve: 

Brush the inside of the rolls with butter. Then griddle them until slightly toasted. Place fried chicken, pickled onions, Pepper Jack cheese, shredded lettuce, and spicy mayo on a bun and serve immediately.