Appetizer/Small Plates Entrées

Nashville Hot Chicken Mac Sliders

  • 1:05 TIME
  • 12 portions

Preparation

Nashville Hot Chicken Mac Sliders 

 

Yield: 12 portions

 

Mini slider buns

36 ea

Mayonnaise

4 Tbsp

Dijon mustard

4 Tbsp

Pickle slices36 ea

Nashville Hot Chicken, see related recipe

36 ea

Nashville Hot Mac & Cheese, heated, see related recipe

36 oz

  

Nashville Hot Mac & Cheese Ingredients

 

Yield: approx. 14 oz 

 

Stouffer's White Cheddar Mac & Cheese

12 oz

Cayenne pepper hot sauce, prepared 

2  oz

Kosher salt 

to taste

  

Nashville Hot Chicken Ingredients

 

Skinless boneless chicken thighs

approx. 4 1/2 lbs

Nashville Hot Chicken Flour Dredge, see related recipe

approx. 9 cups

Nashville Hot Chicken Buttermilk Mix, see related recipe

approx. 6 cups

Nashville Hot Chicken Sauce, see related recipe

approx. 4 cups

  

Nashville Hot Chicken Flour Dredge

 

Yield: approx. 9 cups

 

All-purpose flour

6 cups

Kosher salt 

1/3 cup

Black pepper

1/3 cup

Garlic powder

1/3 cup

Onion powder

1/3 cup

Mustard powder

3 Tbsp

Ground oregano

1/3 cup

Smoked paprika

1/3 cup

Ground cayenne

1 Tbsp

  

Nashville Hot Chicken Buttermilk Mix Ingredients

 

Yield: approx. 6 cups

 

Buttermilk

5 cups

Cayenne pepper hot sauce, prepared    

3 fl oz

Eggs6 ea
  

Nashville Hot Chicken Sauce Ingredients

 

Yield: approx. 4 cups

 

Lard, melted

3 cups

Ground cayenne pepper

4 1/2 Tbsp

Brown sugar3 Tbsp

Smoked paprika

3 Tbsp

Kosher salt

2 Tbsp

Garlic powder

1 Tbsp

Cayenne pepper hot sauce, prepared

3 fl oz

 

Nashville Hot Chicken Mac Sliders

  1. To prepare 1 slider, toast 1 slider bun and spread with 1 tsp. of mayonnaise on the heel and 1 tsp. of Dijon mustard on the crown then top with one pickle slice.
  2. Top the heel with 1 piece of Nashville Hot Chicken, 1 oz. of Nashville Hot Mac & Cheese, and top with crown to serve. 

 

Nashville Hot Mac & Cheese Method

  1. Combine the Stouffer’s White Cheddar Mac & Cheese and hot sauce and season with salt to taste.
  2. Hold hot for service or refrigerated until use. 

 

Nashville Hot Chicken Method

  1. Trim chicken thighs and cut into approx. 2 oz. pieces roughly 1” by 1” in size for a total of 36 ea.
  2. Lay the cut chicken thigh pieces on a sheet pan and set up a breading station with 1 bowl for Nashville Hot Chicken Flour Dredge, 1 bowl with Nashville Hot Chicken Buttermilk Mix, and 1 bowl for the Nashville Hot Chicken Sauce.
  3. To bread the chicken, use a dry-wet-dry breading preparation using the Nashville Hot Chicken Flour Dredge for dry mix and Nashville Hot Chicken Buttermilk Mix as the wet mix, fully coating each piece.
  4. Deep fry the breaded chicken piece at a temperature of 285°F until an internal temperature of 165°F is reached.
  5. Toss fully cooked chicken pieces in Nashville Hot Chicken Sauce until fully coated.

 

Nashville Hot Chicken Flour Dredge Method

  1. Combine all ingredients and combine, store dry until use.  

 

Nashville Hot Chicken Buttermilk Mix Method

  1. Combine all ingredients and whisk until uniform. Keep over ice during preparation and use. 

 

Nashville Hot Chicken Sauce Method

  1. Whisk all ingredients together until combined.