HOT CHICKEN SLIDERS RECIPES

Steps:

• Make the meatballs: Preheat the oven to 375°F
• In a large bowl, combine the ground chicken, hot sauce, brown sugar, paprika, salt, black pepper, cayenne, and garlic and gently mix with your hands until combined
• Divide the meat mixture into 12 portions, then form them into meatballs using wet hands
• (Meat sticks to dry hands
• ) Push a piece of cheese into each meatball and pinch the meat mixture around it to enclose the cheese
• In a large ovenproof sauté pan, heat the butter and vegetable oil over medium heat until combined and shimmering, about 2 minutes
• Add the meatballs and brown on all sides, 5 to 8 minutes
• Transfer the pan to the oven and bake for 10 minutes to finish cooking the meatballs
• Meanwhile, make the sauce: In a small saucepot, combine the butter, hot sauce, honey, and brown sugar
• Bring to a boil over high heat, stirring continuously, then reduce the heat to medium and cook until the mixture comes together, 2 to 3 minutes
• Remove from the heat, add the garlic powder, salt, and pepper and stir until smooth
• Remove the meatballs from the oven and pour the sauce over them
• Toss to coat
• Sprinkle with the parsley
• Add a pickle chip to each bun, then set a meatball on top
• Skewer with a toothpick
• Serve warm

Steps:

• Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
• When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
• Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.