Spicy Chicken and Canadian Bacon Sliders
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Family Tested & Approved
chicken breast, boneless, skinless
frank’s red hot sauce
flour, all purpose variety
salt, kosher variety
black pepper, freshly ground
Gather your ingredients.
Slice the chicken breast in half, front to back.
Then slice each piece in half.
Combine the buttermilk and the hot sauce in a large bowl.
Place in the buttermilk, cover, and place in the fridge for two hours.
Chef’s Note: Depending on the size of the chicken breast, you might be able to get five or even six pieces… Remember, we’re doing sliders, not huge chicken sandwiches.
Add the flour, salt, cayenne pepper, black pepper, onion powder, and paprika to a bowl, and combine.
Remove a piece of the chicken from the buttermilk, shake off the excess and dredge in the flour mixture.
Place on a parchment-lined plate.
Chef’s Note: Repeat for the other chicken pieces.
Allow the chicken to rest for 10 minutes.
Add the oil to a medium-size pan, over medium high heat.
When the oil begins to shimmer (it should be about 350f/176c) add the chicken pieces.
Fry, turning occasionally, until they are light brown and crispy, about 8 to 10 minutes.
Remove and drain on paper towels.
Take the mayonnaise and brush 1 tablespoon on the cut sides of the slider bun, and then repeat for the other buns. Add to a sauté pan and toast.
Cook up the Canadian bacon in a sauté pan until browned, and then reserve.
Add a piece of Canadian bacon to the bottom half of each slider.
Add a piece of lettuce, and the chicken.
Add a piece of Colby cheese, and then place it under a broiler until the cheese is nice and bubbly, about 2 to 3 minutes.
Chef’s Note: Repeat for the other sliders.
Top with a tomato slice, add the top bun and serve with your favorite chips. Enjoy.
Keep the faith, and keep cooking.