Nashville Hot Chicken Mac Sliders

To prepare 1 slider, toast 1 slider bun and spread with 1 tsp. of mayonnaise on the heel and 1 tsp. of Dijon mustard on the crown then top with one pickle slice.

Top the heel with 1 piece of Nashville Hot Chicken, 1 oz. of Nashville Hot Mac & Cheese, and top with crown to serve.

Combine the Stouffer’s White Cheddar Mac & Cheese and hot sauce and season with salt to taste.

Hold hot for service or refrigerated until use.

Trim chicken thighs and cut into approx. 2 oz. pieces roughly 1” by 1” in size for a total of 36 ea.

Lay the cut chicken thigh pieces on a sheet pan and set up a breading station with 1 bowl for Nashville Hot Chicken Flour Dredge, 1 bowl with Nashville Hot Chicken Buttermilk Mix, and 1 bowl for the Nashville Hot Chicken Sauce.

To bread the chicken, use a dry-wet-dry breading preparation using the Nashville Hot Chicken Flour Dredge for dry mix and Nashville Hot Chicken Buttermilk Mix as the wet mix, fully coating each piece.

Deep fry the breaded chicken piece at a temperature of 285°F until an internal temperature of 165°F is reached.

Toss fully cooked chicken pieces in Nashville Hot Chicken Sauce until fully coated.

Combine all ingredients and combine, store dry until use.

Combine all ingredients and whisk until uniform. Keep over ice during preparation and use.

Whisk all ingredients together until combined.