1½ to 2 pounds Smart Chicken tenderloins, cut in half
2 cups buttermilk
8 ounces cream cheese
8 ounces extra-sharp cheddar, grated
1 clove garlic
¼ teaspoon cayenne pepper
1 (4-ounce) jar sliced pimiento peppers
Salt and pepper, to taste
4 cups all-purpose flour
Canola or peanut oil, for frying
1 package sweet rolls
1 jar sliced pickles, for serving
Season the chicken tenders with salt and pepper, submerge in buttermilk, and set aside. In a food processor, combine cream cheese, cheddar, garlic, cayenne, and pimiento peppers and season with salt and pepper. Pulse until smooth and set aside.
In a large pot or fryer, heat oil to 325°F. Remove the tenders from the buttermilk and dredge in flour. Re-soak in buttermilk and dredge in flour again. Fry the tenders until golden-brown, and internal temperature of chicken reaches 165°F.
To serve, toast each bun. Assemble the sliders by spreading the cheese on the bun and topping each with pickles and fried chicken.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska