Nashville hot chicken sliders
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Brioche Slider Buns | 3 | pcs |
Chicken Strips | 3 | pcs |
Nashville Seasoning | .5 | oz (wt) |
Colelsaw | 3 | oz |
Nashville Mayo (PREP) | 2 | oz (wt) |
Dill Pickles | 3 | pcs |
- Recipe Instructions:
- Plate: White Rectangle
- Tools: Squeeze bottle, lid, tongs, flipper.
-
Training Video: https://youtube.com/shorts/
2BhIooE_wiM?si=R_ 5zLIVlluR3QiWy
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
-
1. Deep fry the chicken strips until internal temperature reads 165°F. Chicken should
be very golden brown, fluffy and crispy.
2. Toast brioche slider buns, both sides. Once chicken strips are fully cooked, slice in half before tossing chicken in Nashville Seasoning to ensure full coating of the chicken strips.
3. Prepare 3 ounces of coleslaw, mixed with Nashville mayo and place 1 oz on each bottom bun
4. Fold pickles (refer to picture).
5. Spread Nashville Mayo on top and bottom bun
6. Layer in order: a) Bottom bun + nashville mayo b) Coleslaw mixed with nashville mayo c) Nashville coated chicken strips d) Top bun e) Add pickle and skewer
- Allergy Information
- TBD