Mini Mondays Recipe

Prepare patties

Finely dice the half onion. In a bowl, combine ground beef, diced onion, kosher salt, and black pepper. Gently mix just until combined; do not overwork. Form into eight small patties roughly 2.5 inches across and about 1/2 inch thick.

Cook patties

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add patties in a single layer (work in batches if needed). Cook 2-3 minutes per side for medium, or until internal temperature reaches 160°F (71°C). During the last 30 seconds of cooking, lay half cheddar slice across two patties and let melt; repeat for remaining patties.

Toast buns and assemble

Lightly toast mini slider buns in a separate skillet or under a broiler with a little butter if desired. Spread about 1/2 teaspoon mustard and 1 teaspoon ketchup on each bun bottom. Place patty, a pickle slice, top with bun. Serve immediately, 2 sliders per person if serving 4 (makes 8 sliders).

Marinate chicken

Combine buttermilk and 2 tablespoons hot sauce in a bowl. Add chicken pieces, press to submerge, cover and refrigerate at least 30 minutes (up to 4 hours).

Prepare breading

In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper.

Bread the chicken

Heat oil in a deep skillet to 350°F (175°C) or a medium-high layer for shallow frying. Remove chicken from marinade, let excess drip off, then dredge thoroughly in seasoned flour, pressing to adhere. Place on a wire rack while oil heats.

Fry chicken

Fry chicken pieces 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches as needed to avoid overcrowding. Transfer to a rack over a sheet tray to drain and rest for 3 minutes.

Assemble sliders

Lightly toast mini brioche buns. Spread about 1 tablespoon spicy mayo on bottom bun, add a fried chicken piece, top with a pickle slice and the top bun. Serve hot. This recipe yields about 8 mini sandwiches.

Prep chicken and dredge station

Cut boneless chicken into small pieces sized for mini sandwiches. In a shallow bowl whisk egg and 2 tablespoons milk. In another bowl combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, kosher salt and black pepper.

Dredge and fry

Heat oil in a skillet to 350°F (175°C) or about medium-high for shallow frying. Dip each chicken piece into egg wash, then coat well in the flour mixture, pressing to adhere. Fry pieces 3-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a rack set over a sheet pan.

Toast buns and warm gravy

Melt butter in a skillet and toast slider buns cut-side down until golden. Warm country gravy on the stove over low heat until simmering.

Assemble

Place a piece of fried chicken on each toasted bun bottom, spoon 1-2 tablespoons warm country gravy over the chicken (or serve gravy on the side), top with bun. Serve immediately; makes about 8 mini sandwiches.