Gavin & Joey DeGraw's Hot Chicken Sliders

By charlotteh371

Ingredients

• 2 1/2 2 1/2 1/2 cups canola oil, divided
• 2 1/2 2 1/2 1/2 cups canola oil, divided
• 2 2 2 Tbsp. light brown sugar
• 2 2 2 Tbsp. light brown sugar
• 2 2 2 Tbsp. cayenne pepper
• 2 2 2 Tbsp. cayenne pepper
• 1 1 1 Tbsp. black pepper
• 1 1 1 Tbsp. black pepper
• 1 1 1 cup all-purpose flour
• 1 1 1 cup all-purpose flour
• 3 3 3 large eggs, lightly beaten
• 3 3 3 large eggs, lightly beaten
• 2 2 2 cups panko (Japanese-style bread crumbs)
• 2 2 2 cups panko (Japanese-style bread crumbs)
• 2 2 2 lbs. chicken breast tenders
• 2 2 2 lbs. chicken breast tenders
• 1 1 1 tsp. table salt, divided
• 1 1 1 tsp. table salt, divided
• 16 16 16 slider buns, toasted
• 16 16 16 slider buns, toasted
• Dill-pickle slices
• Dill-pickle slices
• Ranch dressing
• Ranch dressing

Preparation

Step 1

1. Heat 1 cup canola oil in a medium saucepan over medium. Whisk in brown sugar, cayenne and black pepper. Cook, whisking occasionally, until sugar is dissolved, about 2 minutes. Cool slightly, and transfer to a large bowl.

2. Place flour in a shallow dish. Place eggs in a second shallow dish and bread crumbs in a third shallow dish.

3. Dredge chicken in flour, and then dip in eggs. Dredge coated pieces in bread crumbs, shaking off excess. Place on a baking sheet lined with foil.

4. Heat 1½ cups oil in a large skillet over medium until shimmering. Add half of the chicken; cook, turning occasionally, until golden brown and a thermometer inserted in thickest portion registers 165°, 5 to 6 minutes. Using tongs, transfer cooked chicken to bowl with brown sugar sauce; toss to coat, and transfer to a plate. Sprinkle chicken evenly with ½ teaspoon salt. Repeat process with remaining half chicken.

5. Place fried chicken pieces on bottom slider buns. Top with pickles, drizzle with ranch dressing, and cover with top buns.