Crunchy Chicken Sliders

The slaw is really good on the side if you don’t want it on your slider. But the cool/hot contrast is very pleasant on the sandwich if you put them together.

WARNING: There is a lengthy prep time. Sliders are probably the coolest thing in a bun, because they have so much flavor packed into such a little package. These chicken sliders get their crunch from Panko, but the addition of onion, tomato, and slaw bump up the taste factor. Hot sauce is easily added if you want that burn.

SOFTWARE

·         1 1/2 lb. chicken tenderloins

·         2 c. buttermilk

·         1/2 c. hot sauce (or sriracha or a mix)

·         2 c. Panko

·         Vegetable oil for frying

·         12 oz. cabbage, sliced, shredded (about 1/2 of a head)

·         1 c. mayonnaise

·         1/2 t. garlic powder

·         1/2 t. onion powder

·         1/2 t. smoked paprika

·         1/2 t. kosher salt

·         1/2 t. freshly ground black pepper

·         12 slider buns

·         2 Roma tomatoes, sliced thin

·         1/2 red onion, sliced thin

METHOD

1.       In a large bowl, add the tenderloins, buttermilk, and hot sauce. Stir to cover the chicken in the liquid. Refrigerate for at least 2 hours.

2.       Once the marinading is done, add the Panko to a flat dish or pie pan. Remove each tenderloin from the liquid one at a time and press into the Panko. Flip and repeat.

3.       Move the coated tenderloin to a wire rack. Repeat until all tenderloins are coated in Panko. Rest for 5 minutes.

4.       In a cast iron skillet over medium heat or an electric skillet, heat the vegetable oil to 350 degrees.

5.       While the chicken is resting, mix the cabbage, mayonnaise, garlic and onion powders, paprika, salt, and pepper together in a large bowl. Stir until well coated. Refrigerate.

6.       Working in batches of 3 or 4, place the tenderloins in the skillet. Cook on one side for 3 minutes, turn over, and cook for an additional two minutes. Don’t crowd them, and keep an eye on your temperature.

7.       Removed the fried tenderloins to another wire rack with a paper towel beneath it. Repeat until all tenderloins are cooked.

8.       To assemble the sliders, split the buns. If you want, you can lightly toast them.

9.       Add a slice of onion and tomato to the bottom part of the bun. Top with one tenderloin. Top that with about 1 tablespoon of the slaw. Here is where you can add your additional hot sauce. Finish with the top bun and serve.

10.   Enjoy

VARIANTS

Obviously, all of the condiments are optional, but don’t ignore the slaw. Have it on the side if you don’t want it on your sandwich. Increasing the length of time in marinading the chicken will also increase the heat factor a little. Experiment with your hot sauces mixed in with the buttermilk. The chicken is also really good as chicken tenders. If you need to reheat, place them on a baking sheet covered in aluminum foil. Bake at 350 degrees for 10 minutes.