Tailgate Game Day Lunch: Firecracker Chicken Sliders with Crispy Onions and Honey-Mustard Sauce

Allergens

Eggs, Wheat

Ingredients

• 2 lbs chicken tenders 1 cup all
• purpose flour 2 cups panko breadcrumbs 3 large eggs 1/2 cup hot sauce (such as Frank's RedHot) 1/4 cup honey 1/4 cup Dijon mustard 1/4 cup mayonnaise 6 slider buns Canola oil, for frying 1 medium yellow onion, thinly sliced 1/2 teaspoon paprika Salt and pepper, to taste

Instructions

1. In a shallow dish, whisk together the hot sauce and honey. Set aside.
2. In another shallow dish, combine the flour, salt, and pepper. In a third shallow dish, beat the eggs.
3. Dip each chicken tender in the seasoned flour, then egg, and finally, the hot sauce honey mixture. Allow excess to drip off before transferring to a plate.
4. In a large skillet or deep fryer, heat about 2 inches of canola oil to 350°F. Fry chicken tenders in batches until golden brown and cooked through, about 3 4 minutes per side. Remove and drain on paper towels.
5. For the crispy onions: In a separate skillet, heat about 1 inch of canola oil over medium high heat. Fry the onion slices in batches until golden brown and crisp, about 2 minutes per batch. Drain on paper towels.
6. In a small bowl, mix together Dijon mustard, mayonnaise, and additional hot sauce to taste (if neede
7. . Set aside.
8. Assemble the sliders: Place fried chicken on the bottom half of each bun, followed by a dollop of honey mustard sauce, crispy onions, and the top half of the bun. Repeat for all sliders.
9. Serve immediately and enjoy your Tailgate Game Day Lunch: Firecracker Chicken Sliders with Crispy Onions and Honey Mustard Sauce!

Chef’s Insight

To add an extra layer of flavor, marinate the chicken tenders in a mixture of hot sauce, honey, and spices for at least 30 minutes before breading and frying.

Notes

Adjust the heat level by using more or less hot sauce according to your preference. Feel free to experiment with different sauces and flavors for a unique twist on this classic dish.