Spicy Chicken and Canadian Bacon Sliders
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chicken breast, boneless, skinless
frank’s red hot sauce
flour, all purpose variety
salt, kosher variety
black pepper, freshly ground
2Gather your ingredients.
3Slice the chicken breast in half, front to back.
4Then slice each piece in half.
5Combine the buttermilk and the hot sauce in a large bowl.
6Place in the buttermilk, cover, and place in the fridge for two hours.
7Chef’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.
8Add the flour, salt, cayenne pepper, black pepper, onion powder, and paprika to a bowl, and combine.
9Remove a piece of the chicken from the buttermilk, shake off the excess and dredge in the flour mixture.
10Place on a parchment-lined plate.
11Chef’s Note: Repeat for the other chicken pieces.
12Allow the chicken to rest for 10 minutes.
13Add the oil to a medium-size pan, over medium high heat.
14When the oil begins to shimmer (it should be about 350f/176c) add the chicken pieces.
15Fry, turning occasionally, until they are light brown and crispy, about 8 to 10 minutes.
16Remove and drain on paper towels.
17Take 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.
18Cook up the Canadian bacon in a sauté pan until browned, and then reserve.
19Add a piece of Canadian bacon to the bottom half of each slider.
20Add a piece of lettuce, and the chicken.
21Add a piece of Colby cheese, and then place it under a broiler until the cheese is nice and bubbly, about 2 to 3 minutes.
22Chef’s Note: Repeat for the other sliders.
24Top with a tomato slice, add the top bun and serve with your favorite chips. Enjoy.
25Keep the faith, and keep cooking.