Slider Trio Recipe

Prepare and form patties

Combine ground beef, kosher salt, black pepper, Worcestershire sauce, and finely diced onion in a bowl. Gently mix with your hands or a fork until just combined; avoid overworking. Divide into 6 equal portions (about 2.6 oz each) and form thin, slightly larger-than-slider buns patties.

Cook patties

Heat a skillet or griddle over medium-high heat until hot. Place patties on the hot surface and cook 2-3 minutes per side for medium (adjust to desired doneness). During the last 30 seconds of cooking, top each patty with a slice of cheddar and cover briefly to melt.

Toast buns and assemble

Spread softened butter on cut sides of slider buns and toast on the griddle or in a skillet until golden, about 1 minute. Spread ketchup and mustard on bottom buns, place cheeseburger patties, add pickle slices, and top with bun tops. Serve immediately.

Marinate chicken

Slice chicken into 6 small pieces sized to fit slider buns. Place chicken pieces in a bowl with buttermilk and hot sauce (if using). Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize.

Prepare dredging station

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl beat the eggs.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the beaten eggs, then press firmly into the seasoned flour mixture to coat well. For extra crispiness, double-dip: back into egg and flour again.

Fry chicken

Heat 1" depth of vegetable oil in a skillet to 350°F (175°C) or heat oil until a small piece of bread sizzles and browns in ~45 seconds. Fry coated chicken pieces in batches over medium heat 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Prepare slaw and toast buns

While chicken fries, mix mayonnaise with lemon juice and a pinch of salt; toss with coleslaw to coat lightly. Butter and toast slider buns until golden, about 1 minute.

Assemble sliders

Spread a thin layer of mayonnaise or a little slaw on bottom bun, place a piece of country fried chicken, top with a spoonful of coleslaw, and finish with the bun top. Serve hot.

Marinate chicken

Place chicken tenders or thin cutlets in a bowl with buttermilk and 1 tablespoon hot sauce. Cover and refrigerate at least 30 minutes (up to 4 hours).

Prepare breading

In a shallow dish combine flour, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper. Beat the eggs in a separate bowl.

Bread the chicken

Remove chicken from marinade allowing excess to drip off. Dip each piece into beaten eggs, then press into the seasoned flour to coat thoroughly. For an extra-crispy crust, double dredge (egg then flour again). Shake off excess.

Fry chicken

Heat oil in a deep skillet to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes per side (depending on thickness) until golden and internal temperature reads 165°F (74°C). Transfer to a wire rack over a sheet pan to drain.

Make hot oil sauce

In a small saucepan or microwave-safe bowl, melt 2 tbs butter, whisk in cayenne to taste (about 1 tsp), and 1 tbs brown sugar until combined. Remove from heat and stir in 2 tbs more melted butter or oil to reach about 4 tbs total hot sauce mixture.

Coat chicken and assemble

Brush or toss fried chicken pieces with the hot oil sauce until evenly coated (reserve extra for serving). Butter and toast slider buns until golden. Place sauced chicken onto bottom bun, top with pickles, and finish with the bun top. Serve immediately with extra hot oil on the side.