HOT THIGH SLIDER

INGREDIENTS FOR 8 SLIDERS:

• Beard & Blaze Hot Sauce – 4-8 bottles suggested
• Boneless Skinless Chicken Thighs – 4 large
• Slider Buns – 8
• Goat Cheese – 4-6 oz
• Dill Pickle Slices – 12-16 slices
• Dill Pickle Juice – 1 cup
• Shredded Cabbage – 1-1/2 cup
• Salt – 1 tsp

STEPS:

1. Combine shredded cabbage, salt and pickle juice in a small bowl. Toss and let rest in the fridge while you cook the chicken.
2. Bake, grill, or fry your chicken* to 165˚F; let rest
3. Drain the liquid from the cabbage, squeezing out as much as you can; begin assembly
4. Put 1-2 tsp of goat cheese on each top bun
5. Cut the chicken thighs to fit your slider buns; place on each bottom bun
6. Top each thigh with shredded cabbage
7. Drizzle1-2 servings of Beard and Blaze hot sauce over each (depending on your tolerance)
8. Add 1-2 pickles to each slider
9. Serve and feel the joy

CHEF’S 24-HOUR BRINE LEVEL-UP:
A day before, brine your thighs with the chicken brine from our “Redbeards’s Hot Wings” recipe

CHEF’S FRIED CRISPY LEVEL-UP:
My fave is potato starch coated and fried chicken. Combine these ingredients in a gallon ziplock bag:
Potato Starch – 2 cups
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 2 tsp
Pepper, black – 1/2 tsp
Seal then shake bag to mix ingredients
Add one chicken thigh at a time and shake until coated
Once you’ve coated each piece, fry in your choice of oil at 360˚F until internal temp reaches 155˚F
Let rest 10-15 minutes, then assemble