Spenser loves those little fried-chicken sandwiches from fast-food places, so we thought we just had to take a stab at our own down-home remix. You would not believe how many of these bad boys folks can put away! The sweet-pickle mayo gives just the right tang to the crunchy and tender fried chicken. We like these sandwiches on soft dinner rolls, but you can also make mini-biscuits if you’re really feeling buttery bad.

　　

Ingredients

makes 20 small sliders (2 to 3 per serving)

　　Peanut oil, for frying

　　2 pounds boneless, skinless chicken breasts

　　3 eggs, beaten

　　1 tablespoon hot sauce, preferably Tabasco

　　1 cup all-purpose flour

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　2 cups panko bread crumbs

　　1 teaspoon garlic powder

　　1 teaspoon lemon-pepper seasoning

　　1/2 teaspoon cayenne pepper

　　1 recipe sweet-pickle mayo (recipe follows)

　　20 soft dinner rolls, split

　　3 plum tomatoes, thinly sliced crosswise, for serving

　　

SWEET-PICKLE MAYO

1/2 cup mayonnaise

　　3 tablespoons sweet-pickle relish

　　1 teaspoon Dijon mustard

　　Kosher salt and freshly ground black pepper

　　(makes scant 3/4 cup)

　　

Step 1

Pour the peanut oil into your deep-fryer or Dutch oven, and preheat it to 350 degrees F. (For tips on deep-frying, see page 19.)

　　

Step 2

Pound the chicken breasts with a meat mallet until they are of even thickness, about 1/2 inch, then cut them into 2-inch bite-sized pieces.

　　

Step 3

Pour the beaten eggs and the hot sauce into a shallow dish, and whisk to combine. Place the flour in another dish, and season with half of the kosher salt and freshly ground pepper. Place the panko in a third dish, and season with garlic powder, lemon-pepper seasoning, cayenne, the remaining kosher salt and freshly ground pepper.

　　

Step 4

Dredge the chicken through the seasoned flour, then the beaten eggs, and then, finally, through the seasoned panko, shaking off the excess.

　　

Step 5

Fry the chicken in batches in the oil for 4 to 6 minutes, turning, until crisp and golden brown. Remove the pieces to a paper-towel-lined sheet tray to drain.

　　

Step 6

Spread the sweet-pickle mayonnaise on the bottom and top of each sliced roll. Place a slice of tomato on top, and then the fried chicken. Top with the other half of the roll, and secure with a decorative bamboo skewer.

　　

SWEET-PICKLE MAYO

Step 7

Blend the first three ingredients together in a bowl, seasoning to taste with salt and pepper.

　　

ALTERNATIVE: Baked Chicken Sliders

Step 8

Heat the oven to 425 degrees F. Coat a sheet tray with nonstick spray, and lay the breaded chicken pieces on it in a single layer. Bake for 10 minutes, then turn and bake for another 5 to 10 minutes, or until golden and crisp. Assemble the sliders as in the main recipe.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.