Nutrition

Ingredients

• 3/4 cup honey
• 1 tablespoon cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• CHICKEN TENDERS:
• 1 large egg
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons pepper
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 pounds chicken tenderloins
• Oil for deep-fat frying
• ASSEMBLY:
• 2 packages (12 ounces each) Hawaiian sweet rolls
• 12 slices mozzarella cheese
• 1-3/4 cups deli coleslaw
• 1/2 cup dill pickle slices

Instructions

1. 1 Place the honey, apple cider vinegar, crushed red pepper flakes, cayenne pepper and salt in a small saucepan. Simmer the mixture over medium-low heat for five minutes, stirring occasionally. Remove the saucepan from the heat and let the mixture cool slightly. Strain the hot honey through a fine-mesh sieve to remove the solids, if desired. Set the hot honey aside.
2. 2 In a shallow baking dish, whisk together the egg and buttermilk until completely homogeneous. In a separate shallow baking dish, stir together the all-purpose flour, garlic powder, pepper, onion powder, salt, paprika and thyme. Toss the chicken tenders in the egg mixture, then dip each chicken tender in the flour mixture on both sides, shaking off any excess flour. Place the dredged chicken tenders on a plate or baking sheet until you’re ready to cook. Editor’s Tip: Make sure all parts of the chicken are completely coated in the flour mixture. Well-coated chicken is the key to crunchy cutlets.
3. 3 In a large Dutch oven, deep-sided skillet or electric fryer, heat the oil to 375°F. Fry the chicken tenders, a few pieces at a time, until the internal temperature reaches 165°, two to three minutes per side. Transfer the fried chicken to a wire rack placed over a paper towel-lined baking sheet. Repeat with the remaining chicken tenders. Editor’s Tip: Do not overcrowd the skillet with chicken tenders. You can cause a dangerous boil-over, or the oil’s temperature will drop significantly, leaving the chicken soggy instead of crisp.
4. 4 Preheat the oven to 350°. Without separating them, cut the slider rolls in half horizontally using a bread knife. Arrange the roll bottoms in a greased 15x10-inch baking dish or pan. Place the cheese slices over the roll bottoms, overlapping as needed. Bake the slider bottoms and cheese until the cheese is melted, three to five minutes. Toss the deep-fried chicken tenders in the hot honey sauce, then place them on top of the cheese. Add the coleslaw and pickles, then replace the top halves of the rolls and serve.

Original Source

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