Slider Trio Recipe

Split slider buns and brush cut sides with melted butter. Toast cut-side down in a skillet over medium heat until golden, about 2 minutes, or bake split-side up at 375°F (190°C) for 5 minutes.

Mix mayonnaise and yellow mustard in a small bowl. Reserve 3 tablespoons for the ShowMe Burger and 2 tablespoons for Country Fried Chicken sliders. Reserve remaining 1 tablespoon mixed with up to 2 tbs hot sauce for NKC assembly if desired.

Assemble sliders immediately after components are ready: bottom bun, protein, condiment, pickle or onion as specified, top bun.

Form patties

Divide 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form into thin patties slightly larger than the buns; do not overwork the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper total (divide evenly among patties).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add a light swipe of oil. Cook patties 2–3 minutes per side for medium, pressing lightly for contact. During the last 30 seconds of cooking, place a slice of cheddar on each patty and cover or tent with a lid to melt.

Finish & assemble

Place each cheesy patty on a prepared bottom bun. Top with a teaspoon of the mayo-mustard mixture reserved for ShowMe Burger and a spoonful (about 1 tablespoon) of diced white onion, then top bun. Serve immediately.

Marinate

Slice the trimmed chicken thighs into four slider-sized pieces if needed. Combine 1/2 cup buttermilk with 1 tsp hot sauce and add the chicken. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize.

Prepare dredge

In a shallow bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Coat chicken

Remove chicken from buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to form a good crust. Shake off excess.

Fry

Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C) or medium-high until shimmering. Fry the coated chicken pieces in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan or paper towels.

Assemble

Place a piece of hot country fried chicken on a bottom bun, spread about 2 teaspoons of the reserved mayo-mustard (or plain mayo) on the top bun, add a pickle slice if desired, and close. Serve hot.

Marinate

Combine 1/4 cup buttermilk with 1 tsp hot sauce in a bowl. Add the 4 chicken breast pieces and refrigerate for 20–30 minutes (or up to 1 hour). This short marinade tenderizes and helps the coating stick.

Prepare spicy dredge

In a shallow bowl, combine 3/4 cup flour, 1 tsp cayenne, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Coat & fry

Remove chicken from marinade and dredge in the spicy flour, pressing to adhere. Heat oil (same method as Country Fried Chicken) to 350°F (175°C). Fry each piece 3–4 minutes per side until deep golden and internal temperature reaches 165°F (74°C). Drain on a rack.

Make hot glaze

In a small saucepan or microwave-safe bowl, melt 2 tablespoons butter. Whisk in 1 tablespoon hot sauce until combined. Adjust heat by adding more cayenne or hot sauce if you want extra kick.

Coat chicken with glaze

Brush the hot butter-hot sauce glaze over the fried chicken pieces immediately after frying so it soaks slightly into the crust and forms a spicy sheen.

Assemble

Place glazed NKC chicken on a bottom bun. Spread the remaining mayo-mustard mixed with hot sauce (about 1 tablespoon) on the top bun, add a pickle slice if desired, and close. Serve immediately while hot.