Taste the Air-Chilled Difference®

Fried Chicken Sliders With Pimiento Cheddar

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Fried Chicken Sliders With Pimiento Cheddar

Serves 8

  • 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.

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