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

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

1 u 30 minVoor 4Nutri-Score D€€
van @erin.lim73 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken tenders (trimmed)Vlees700 g
  • whole milk yogurt (for the marinade)Zuivel250 g
  • buttermilkZuivel120 ml
  • hot sauceVoorraadkast30 ml
  • all-purpose flour (for dredging)Voorraadkast200 g
  • cornstarchVoorraadkast40 g
  • paprikaKruiden en specerijen8 g
  • cayenne pepperKruiden en specerijen6 g
  • garlic powderKruiden en specerijen6 g
  • onion powderKruiden en specerijen5 g
  • saltKruiden en specerijen10 g
  • black pepper (ground)Kruiden en specerijen4 g
  • neutral oil (for frying)Voorraadkast1 liter
  • mayonnaise (for Dave's sauce)Voorraadkast120 g
  • ketchupVoorraadkast40 g
  • hot sauce (for Dave's sauce)Voorraadkast30 ml
  • honeyVoorraadkast20 g
  • smoked paprikaKruiden en specerijen3 g
  • kale (stems removed, finely shredded)Groente en fruit150 g
  • green cabbage (finely shredded)Groente en fruit200 g
  • carrot (julienned)Groente en fruit1 stuk
  • apple cider vinegarVoorraadkast20 ml
  • sugarVoorraadkast8 g
  • potato buns (split)Bakkerij4 stukken
  • pickles (sliced)Voorraadkast60 g

per portie

Voedingswaarden

813kcal

Koolhydraten
53 g
Eiwitten
44 g
Vetten
48 g
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wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Frituurpan
  • Koekenpan
  • Keukentang
  • Afkoelrooster
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 1

  2. Make Dave's sauce

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

  4. Mix the seasoned flour

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

  5. Heat the oil

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

  8. Toast the buns

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