Nashville Chicken Sliders

I love these spicy little guys! They’ve got the whole shebang, literally! Spice, crunch, sweetness, and bite. They’re the perfect size too, I like putting the chicken on a slider bun so the chicken drapes out the sides. Side note: is food draping a thing? Add some pickles, and stick a fork in me, I’m done!

You will need:

8 chicken breast tenderloins, lightly flattened and tenderized with a mallet or rolling pin
3 eggs
4 TBS Tabasco sauce
For the breading:
1 cup plain panko
1/2 cup cornmeal
1/2 cup flour
2 heaping tsp cayenne
1 TBS chili powder
1 tsp garlic salt
1 pinch black pepper

For the honey-mustard spread:

1/3 cup honey
1/3 cup mustard of your choice (I used stone ground)

For assembling:

8 soft Hawaiian slider buns
Sliced pepper jack cheese
dill pickles
Cold iceberg lettuce

Start by sandwiching your 8 chicken breasts between plastic wrap, and lightly flatten them out with a mallet or rolling pin. This tenderizes them a bit and flattens them for faster, more even frying.

Next, make the marinade: Combine the eggs and Tabasco in a shallow dish whisk them around a bit, and add the chicken breast tenderloins. Swirl them around in there until they’re all coated. Set aside.

Combine the panko, cornmeal, flour, cayenne, chili powder, salt and pepper in a shallow dish. Whisk together to combine. Dredge the chicken breast in the flour mixture.

Heat two or three inches of oil in a heavy pot. I use my deep, wide Dutch oven for this job. Check that the oil is hot enough by dropping a sprinkle of flour in. If it sizzles immediately, you’re ready! Gently lay 2 or 3 chicken breasts in the hot oil and fry until the edges are turning dark brown, about 2 and a half minutes per side. Set aside and continue until all the chicken breasts are done.

Make the honey mustard sauce: Combine equal parts honey and mustard in a small dish, and set aside. Spread it on the bottom of the bun. Spread mayonnaise on the top, lay the chicken on the bottom, add the pepperjack cheese, some pickles, a little lettuce, and pop the top on! Let’s eat! Click below for a printable version!