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Nashville Hot Chicken Mac Sliders

  • Preparation time
    65 min
  • Difficulty Intermediate
  • Number of servings
    12
Ingredients
  • Nashville Hot Chicken Mac Sliders
  • Yield: 12 portions
  • Mini slider buns -- 36 ea
  • Mayonnaise -- 4 Tbsp
  • Dijon mustard -- 4 Tbsp
  • Pickle slices -- 36 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
  • Eggs -- 6 ea
  • Nashville Hot Chicken Sauce Ingredients
  • Yield: approx. 4 cups
  • Lard, melted -- 3 cups
  • Ground cayenne pepper -- 4 1/2 Tbsp
  • Brown sugar -- 3 Tbsp
  • Smoked paprika -- 3 Tbsp
  • Kosher salt -- 2 Tbsp
  • Garlic powder -- 1 Tbsp
  • Cayenne pepper hot sauce, prepared -- 3 fl oz
Preparation
  • 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.
  • 3
    Combine the Stouffer’s White Cheddar Mac & Cheese and hot sauce and season with salt to taste.
  • 4
    Hold hot for service or refrigerated until use.
  • 5
    Trim chicken thighs and cut into approx. 2 oz. pieces roughly 1” by 1” in size for a total of 36 ea.
  • 6
    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.
  • 7
    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.
  • 8
    Deep fry the breaded chicken piece at a temperature of 285°F until an internal temperature of 165°F is reached.
  • 9
    Toss fully cooked chicken pieces in Nashville Hot Chicken Sauce until fully coated.
  • 10
    Combine all ingredients and combine, store dry until use.
  • 11
    Combine all ingredients and whisk until uniform. Keep over ice during preparation and use.
  • 12
    Whisk all ingredients together until combined.
Components