| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons finely sliced chives
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3 to 4 turns freshly ground black pepper
- Pinch cayenne
- 1/2 head cabbage, cored and finely sliced
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 3 tablespoons minced flat-leaf parsley
- 3 cups canola oil
- 1 cup buttermilk
- 1/4 cup Sriracha sauce
- 2 cups all-purpose flour
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups cornflakes, crushed
- 24 ounces chicken tenders (twelve 2-ounce tenders)
- 12 slider buns, split
- 2 Roma tomatoes, sliced thin
- 1 small red onion, sliced thin
Instructions
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1988 |
| Total Fat | 146 g |
| Saturated Fat | 19 g |
| Carbohydrates | 138 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 37 g |
| Cholesterol | 75 mg |
| Sodium | 1612 mg |
Reviews
Just made these tonight and man they were good! My 16 year old picky eater even had some and he really liked it! We had NO leftovers, that’s when you know it’s a hit!!
This is delicious! And family friendly ….make a batch without Siracha. I also just used pre-made coleslaw to make it a faster dinner….but the cornflake battered chicken is crispy and delicious. This one is a keeper.
Made these tonight and everyone REALLY enjoyed them. My wife actually said that she wants to have them again SOON. The cole slaw really went well with the chicken, which was very juicy. About the only thing I might change is to add a bit more Sriracha since we like things with a little more kick. This is definitely a keeper recipe.
Absolutely delicious!!! My husband said this is the best coleslaw he ever had. Definitely a home run. Loved watching Hunter — he grew up so fast. He did such a good job. FN should let him do a few of his own shows!
Daughter and I watched this show together and we wanted to make all Hunter’s recipes. She requested the sliders for part of her birthday meal and they turned out delicious. I did only use 1/2 the amount of Siracha since son in law has an aversion to hot sauce. I think the rest of us could have handled the heat. The slaw was an amazing addition and perfect for the sliders. Also the garlic butter on the toasted slider buts was a nice touch. Crispy, crunchy, tasty tenders and an amazing Buttermilk slaw. Way to go Hunter!
The buttermilk slaw is awesome!!! I made it to put on a bbq brisket sandwich. Oh my gosh!!! Way to go Hunter.
My 16 yr old son and I saw the show and decided to make the sliders b/c they looked so tasty. I followed the recipe as written and the sliders were FANTASTIC! Chicken was tasty and crunchy, the cole slaw was a perfect addition to the chicken. Bravo, Hunter! Bravo!
My 13 year old son and I just watched the show and made the chicken. No slider though because I didn’t have buns. The sriracha made it perfectly spicy, and super fast to make. Awesome!