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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 30Pour 4Nutri-Score D€€
par @erin.lim73 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tenders (trimmed)Viandes700 g
  • whole milk yogurt (for the marinade)Produits laitiers250 g
  • buttermilkProduits laitiers120 ml
  • hot sauceÉpicerie30 ml
  • all-purpose flour (for dredging)Épicerie200 g
  • cornstarchÉpicerie40 g
  • paprikaÉpices8 g
  • cayenne pepperÉpices6 g
  • garlic powderÉpices6 g
  • onion powderÉpices5 g
  • saltÉpices10 g
  • black pepper (ground)Épices4 g
  • neutral oil (for frying)Épicerie1 litre
  • mayonnaise (for Dave's sauce)Épicerie120 g
  • ketchupÉpicerie40 g
  • hot sauce (for Dave's sauce)Épicerie30 ml
  • honeyÉpicerie20 g
  • smoked paprikaÉpices3 g
  • kale (stems removed, finely shredded)Fruits et légumes150 g
  • green cabbage (finely shredded)Fruits et légumes200 g
  • carrot (julienned)Fruits et légumes1 morceau
  • apple cider vinegarÉpicerie20 ml
  • sugarÉpicerie8 g
  • potato buns (split)Boulangerie4 morceaux
  • pickles (sliced)Épicerie60 g

par portion

Nutrition

813kcal

Glucides
53 g
Protéines
44 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Friteuse
  • Poêle
  • Pince de cuisine
  • Grille de refroidissement
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Make Dave's sauce

    • Stir the mayonnaise, ketchup, hot sauce, honey and smoked paprika together.
    • Chill until serving.
    Étape 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.
    Étape 3

  4. Mix the seasoned flour

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

  5. Heat the oil

    • Heat the neutral oil in a deep fryer or heavy pan to 175 °C.
    Étape 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.
    Étape 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.
    Étape 7

  8. Toast the buns

    • Toast the split potato buns cut-side down in a pan until golden.
    Étape 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.
    Étape 9
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