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Dave's Hot Chicken Copycat Sliders & Tenders with Kale Slaw
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Dave's Hot Chicken Copycat Sliders & Tenders with Kale Slaw

1 h 30 minPara 4Nutri-Score D€€
de @erin.lim73 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken tenders (trimmed)Carne700 g
  • whole milk yogurt (for the marinade)Lácteos250 g
  • buttermilkLácteos120 ml
  • hot sauceDespensa30 ml
  • all-purpose flour (for dredging)Despensa200 g
  • cornstarchDespensa40 g
  • paprikaEspecias8 g
  • cayenne pepperEspecias6 g
  • garlic powderEspecias6 g
  • onion powderEspecias5 g
  • saltEspecias10 g
  • black pepper (ground)Especias4 g
  • neutral oil (for frying)Despensa1 litro
  • mayonnaise (for Dave's sauce)Despensa120 g
  • ketchupDespensa40 g
  • hot sauce (for Dave's sauce)Despensa30 ml
  • honeyDespensa20 g
  • smoked paprikaEspecias3 g
  • kale (stems removed, finely shredded)Frutas y verduras150 g
  • green cabbage (finely shredded)Frutas y verduras200 g
  • carrot (julienned)Frutas y verduras1 pieza
  • apple cider vinegarDespensa20 ml
  • sugarDespensa8 g
  • potato buns (split)Panadería4 piezas
  • pickles (sliced)Despensa60 g

por ración

Nutrición

813kcal

Carbohidratos
53 g
Proteínas
44 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Freidora
  • Sartén
  • Pinzas de cocina
  • Rejilla de enfriamiento
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Whisk the whole milk yogurt, buttermilk and hot sauce in a bowl.
    • Add the chicken tenders and coat well, then cover and refrigerate.
    Paso 1

  2. Make Dave's sauce

    • Stir the mayonnaise, ketchup, hot sauce, honey and smoked paprika together.
    • Chill until serving.
    Paso 2

  3. Prepare the kale slaw

    • Toss the shredded kale, cabbage and carrot with apple cider vinegar, sugar and a pinch of salt.
    • Massage the slaw and let it soften while the chicken fries.
    Paso 3

  4. Mix the seasoned flour

    • Combine the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt and black pepper in a bowl.
    Paso 4

  5. Heat the oil

    • Heat the neutral oil in a deep fryer or heavy pan to 175 °C.
    Paso 5

  6. Dredge the tenders

    • Lift each tender from the marinade, letting the excess drip off.
    • Press firmly into the seasoned flour so the coating clings, then rest on a rack.
    Paso 6

  7. Fry the chicken

    • Fry the tenders in batches until deep golden and cooked through.
    • Drain on a cooling rack and season with a little salt.
    Paso 7

  8. Toast the buns

    • Toast the split potato buns cut-side down in a pan until golden.
    Paso 8

  9. Assemble the sliders

    • Spread Dave's sauce on both bun halves.
    • Layer pickles, a fried tender, more sauce and a spoonful of kale slaw.
    • Close the sliders and serve the extra tenders with the remaining sauce.
    Paso 9
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