How to make Crispy Jalapeno Sliders at Home

 How to make Crispy Jalapeno Sliders at Home

Ingredients:

Small boneless chicken fillets (2-3 inches) 400g

Pakola Whole Milk Warm Milk 500ml

3 teaspoons of vinegar

Chipotle sauce ½ tablespoon Substitute: chili sauce

1 teaspoon paprika powder

1 teaspoon black pepper powder

1 teaspoon salt or to taste

1 cup all-purpose sifted flour or as needed

½ teaspoon of crushed black pepper

1 teaspoon paprika powder

½ teaspoon salt or to taste

Cooking oil for frying

Creamy jalapeno sauce:

Cream ¾ cup

1 tablespoon of vinegar

½ cup mayonnaise

Chopped garlic 1 clove

2 teaspoons of olive oil

½ teaspoon of crushed black pepper or to taste

Sesame seeds 1 tsp.

Salt to taste

2 tablespoons of chopped pickled jalapeño

Assembly:

Toasted slip buns

Crushed iceberg

Pickled cucumber slices

Preparation:

Beat the chicken pieces on both sides with the help of a meat mallet and save.

Put milk and vinegar in a bowl, stir well and let rest for 5 to 10 minutes, the buttermilk is ready!

Add chipotle sauce, paprika powder, black pepper powder, salt and stir well.

Add the chicken pieces and immerse them properly in the marinade, cover and marinate in the refrigerator for 4 hours to overnight.

Add black pepper crushed in all-purpose flour, paprika powder, salt and mix well.

Remove the chicken from the buttermilk marinade, brush with the dry flour mixture and dip again in the buttermilk marinade and then cover with the dry flour mixture again.

Gently shake the chicken to get flakes, put on the grill and let sit for 5-10 minutes.

Heat the cooking oil in a wok and fry the chicken over medium heat until golden brown and crispy.

Make Creamy Jalapeño Dip:

Put the cream and vinegar in a blender and mix well.

Add mayonnaise, garlic, olive oil, crushed black pepper, sesame seeds, salt and mix well.

Add the jalapeño, mix well and set aside.

Preparation:

In a roasted paddle, put the prepared creamy jalapeño sauce, iceberg, fried chicken, pickled cucumber, prepared creamy jalapeño sauce and another slide bun (makes 6-8).

Serve with a creamy jalapeño sauce.

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