HOT THIGH SLIDER
NJ bottles are 20 mg total.
Massachusetts bottles are 10 mg total.
Flavor and dose to personal preference.
Beard and Blaze brings a new way to think about the same ol’ mini-burger. Bring on the chicken, the heat, the slaw, and the joy of something fun. You want to brine? You want to fry? Chef Redbeard has got those level-ups with this winning recipe.
INGREDIENTS FOR 8 SLIDERS:
- Beard & Blaze Hot Sauce – 2 bottles suggested is 5mg per slider
- 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:
- Combine shredded cabbage, salt and pickle juice in a small bowl. Toss and let rest in the fridge while you cook the chicken.
- Bake, grill, or fry your chicken* to 165˚F; let rest
- Drain the liquid from the cabbage, squeezing out as much as you can; begin assembly
- Put 1-2 tsp of goat cheese on each top bun
- Cut the chicken thighs to fit your slider buns; place on each bottom bun
- Top each thigh with shredded cabbage
- Drizzle1-2 servings of Beard and Blaze hot sauce over each (depending on your tolerance)
- Add 1-2 pickles to each slider
- 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