So there’s this small but very popular Vietnamese restaurant in my area that has great happy hour. They offer wings, fries, corn on the cob, skewers, and my favorite, sliders. Usually, a lot of places don’t have that great food for happy hour, but I really enjoy this restaurant. Lately, they’ve been so busy that we either can’t get seated or we miss the happy hour since it’s only from 10pm-12am. I’ve been wanting their sliders so badly that I just decided to make them for lunch today. I present to you fried chicken sliders and spam and egg sliders!sliderssliderssliders

Serves 6


Spam and egg slider

8 hr, 20 Total Time

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    Buttermilk chicken
  • 1 cup buttermilk
  • 1 1/2 pounds chicken breast, cut into 6 equal portions
  • 1/2 onion, sliced
  • 1/2 tsp dried parsley
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Oil for frying
  • Buttermilk ranch
  • 1/2 cup sour cream
  • 1/2 tbsp lemon juice
  • 1 garlic, minced
  • 1 tbsp dried parsley or 3 tbsp fresh, chopped
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cup buttermilk
  • Remaining ingredients
  • 6 King's Hawaiian bread rolls, lightly toasted
  • Romaine lettuce, finely chopped
  • Spam and egg sliders
  • 1 can spam
  • 2 tbsp canola oil
  • 6 eggs
  • 6 King's Hawaiian bread rolls, lightly toasted


  1. Prepare the marinade for the chicken by combining the buttermilk with the sliced onion, dried herbs, paprika, and cayenne. Mix together and add the chicken. Toss the chicken in the marinade to coat evenly. Chill in the refrigerator for 8 hours or up to two days.
  2. Meanwhile, make the buttermilk ranch sauce. Combine the sour cream - black pepper in a medium bowl. Slowly drizzle in the buttermilk, adding just enough to get a thick consistency, similar to yogurt.
  3. Preheat the frying oil to 300 degrees F.
  4. Make the coating for the chicken by combining the 1 cup flour - black pepper. Drain the chicken from the buttermilk marinade, leaving the herbs on the chicken. Dredge the chicken in the flour mixture, shaking off any excess. Carefully drop the chicken into the fryer and cook until golden brown. Remove from the oil and drain on a paper towel.
  5. To assemble the sliders, put a dollop of the ranch sauce on the bottom bun. Top with the chicken, another dollop of the ranch and some chopped romaine lettuce. Top with other half of the bun and serve immediately with more ranch on the side.
  6. Prepare the spam and egg sliders. Cut the spam in half lengthwise. Save the other half for another use. Slice the ham into 6 even slices, about 3/4 inch thick.
  7. Heat a nonstick pan over high heat. Add the sliced spam and saute until golden brown, about 1-2 minutes. Flip over and caramelize the other side. Remove from the pan and keep warm.
  8. In the same pan, add the canola oil. When the oil is hot, crack the eggs into the pan. Fry the eggs over easy, or until the desired degree of doneness. Remove from the pan. Cut the edges of the eggs to form a square that would fit into the slider.
  9. To assemble, top the bottom half of the buns with spam, followed by the egg and the other half of the bun. Serve immediately.

**Helpful tips and common mistakes

When preparing the marinade for the chicken, you have some freedom in what spices you choose. You can use fresh herbs instead of dried, using a total of 2 tbsp fresh herbs. You can also add other seasonings such as Old Bay, garlic powder, and if you’re feeling adventurous, even curry powder. Although I personally love buttermilk chicken, you can also choose to use yogurt instead.
slidersAs for the buttermilk ranch, I wanted the dressing to be on the thicker side so I used less  buttermilk than I normally use. Adjust according to how you prefer the sauce.
slidersNow for the spam and egg sliders, you want to cut the spam so it fits in the buns. Don’t be afraid to cut them on the thicker side since the buns and the egg takes away from the saltiness of the spam.
slidersFried chicken with ranch on Hawaiian bread and spam with fried eggs…how can you not like these combinations? I actually found that I liked my chicken better than the restaurant’s because it had lots of flavors. It was still very moist considering it was chicken breast. I cut my chicken portions on the larger size, making the sliders pretty filling, but that was no problem! As for the spam and eggs, you really can’t go wrong with something so simple. Just writing about these sliders is making me want to have another…



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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