Ingredients
Cola Glaze
Fried Chicken Breading
Fried Chicken Marinade
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Directions
- Combine chicken tenders with the chicken marinade and refrigerate overnight.
- Lightly toss the marinated tenders in the breading. Let sit for 5 minutes, sprinkle more breading mix if needed to prevent holes in the crust. Deep fry at 350°F for 4-6 minutes, or until the internal temperature reaches 165°F.
- Assemble the Cola Glazed Slider: Toss 2 fried chicken tenders in Cola glaze. Place the tenders on a toasted pretzel slider bun. Top with remaining sauce and fried onion ring.
- Assemble the Buffalo Slider: Toss 2 chicken tenders in Cayenne Sauce. Place the tenders and pickle slices on a toasted Hawaiian slider bun. Drizzle lightly with ranch dressing.
- Assemble the Korean Slider: Toss 2 chicken tenders in Korean Sauce. Place the tenders on a steamed bao with the mayonnaise. Top with kimchi.
Cola Glaze
Prep: 5 min | Cook: 45 min | Yield: 117 oz
- Combine all ingredients in a heavy bottom sauce pan. Bring to a boil then reduce heat to low. Simmer until the mixture is thick and reduced by half.
Fried Chicken Breading
Prep: 5 min | Yield: 77 oz
- Combine all dry ingredients and mix well. Store covered until ready to use.
Fried Chicken Marinade
Prep: 5 min | Yield: 74 oz
- Mix all ingredients and whisk until well combined. Use an immersion blender if doing larger batches.
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