Directions

1. Cut chicken breasts thin and tenderize/pound them with a meat mallet until 1/4″ thickness. Cut them into cutlet sizes to fit slider buns.

2. Cut chicken breasts thin and tenderize/pound them with a meat mallet until 1/4″ thickness. Cut them into cutlet sizes to fit slider buns.

3. Combine flour with salt and pepper into a bowl.

4. Combine eggs, milk and hot sauce into a new bowl and whisk until mixed well.

5. Dredge each chicken cutlet into flour mixture to coat, then dip into the egg mixture, making sure the entire cutlet is coated. Dip back into flour mixture and rest on a wire rack.

6. Heat about 1/2″ cooking oil in a skillet on the stove. It helps to have meat or cooking thermometer to get oil to 350 degrees. We use the Thermoworks Thermapen.

7. Once the oil gets hot, place each chicken cutlet into the oil and cook on both sides until golden brown. Remove from oil and rest on a paper towel lined plate.

8. Mix 1/2 cup of the hot cooking oil with 1 T honey, 2 tsp Double Action seasoning and 1 tsp Packin’ Heat seasoning. Stir to make a slurry.

9. Brush the slurry all over the chicken sliders, coating entirely.

10. Serve on slider buns with mayo and topped with pickles.