Nashville Hot Chicken Sliders
Ingredients
For the Coleslaw
For the Cayenne Paste
For the Chicken
For the Mac and Cheese
For the Sliders
Instructions
For the Coleslaw
  1. Add vinegar, sugar, and mustard to a microwave safe bowl. Cook in 30 second increments, stirring between until completely combined.
  2. Place vegetables in a large mixing bowl. Pour dressing over vegetables, toss to coat. Chill for 30 minutes.
For the Cayenne Paste
  1. Add all ingredients to a small saucepan. Simmer on medium low heat until completely combined. Set aside.
For the Chicken
  1. Add buttermilk, eggs, hot sauce, and salt to a large bowl. Whisk to combine completely.
  2. Cut chicken pieces in half to form slider-sized pieces. Place in buttermilk mixture, chill for 30 minutes.
  3. Add pancake mix and breadcrumbs to a baking dish, mix together with a fork.
  4. Heat 1 inch of oil to 350°F in a large cast iron skillet.
  5. Remove a piece of chicken from buttermilk, shake off excess liquid. Dip meat in pancake mixture, coat completely. Shake off excess breading. Dip chicken in buttermilk a second time, then coat in dry ingredients again.
  6. Carefully place chicken in hot oil. Working in batches, repeat process with remaining chicken. Do not over crowd skillet.
  7. Fry 3-4 minutes on each side until golden brown. Once done, let chicken rest on a wire baking wrack set over a baking sheet. Brush with cayenne paste.
For the Mac and Cheese
  1. Prepare pasta according to package directions. Drain and return to saucepan. Reserve 1 cup pasta water.
  2. Add cheeses and milk. Stir over low heat until cheese is completely melted. Add pasta water as needed to reach desired consistency. Set aside.
For the Sliders
  1. Toast buns is desired. Add a small scoop of mac and cheese to bottom half of buns. Top with a piece of chicken. Place sliced pickles on top of chicken. Top with desired amount of coleslaw and top of buns.
  2. Garnish with more pickles. Serve immediately with remaining mac and cheese and coleslaw on the side.