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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 minServes 4Nutri-Score D€€
from @erin.lim73 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tenders (trimmed)Meat700 g
  • whole milk yogurt (for the marinade)Dairy250 g
  • buttermilkDairy120 ml
  • hot saucePantry30 ml
  • all-purpose flour (for dredging)Pantry200 g
  • cornstarchPantry40 g
  • paprikaSpices8 g
  • cayenne pepperSpices6 g
  • garlic powderSpices6 g
  • onion powderSpices5 g
  • saltSpices10 g
  • black pepper (ground)Spices4 g
  • neutral oil (for frying)Pantry1 litre
  • mayonnaise (for Dave's sauce)Pantry120 g
  • ketchupPantry40 g
  • hot sauce (for Dave's sauce)Pantry30 ml
  • honeyPantry20 g
  • smoked paprikaSpices3 g
  • kale (stems removed, finely shredded)Produce150 g
  • green cabbage (finely shredded)Produce200 g
  • carrot (julienned)Produce1 piece
  • apple cider vinegarPantry20 ml
  • sugarPantry8 g
  • potato buns (split)Bakery4 pieces
  • pickles (sliced)Pantry60 g

per serving

Nutrition

813kcal

Carbs
53 g
Proteins
44 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Frying pan
  • Tongs
  • Cooling rack
  • Kitchen thermometer

step by step

Method

  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.
    Step 1

  2. Make Dave's sauce

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

  4. Mix the seasoned flour

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

  5. Heat the oil

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

  8. Toast the buns

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