Slider has always been one of those skeevy words that I’ve tried to avoid, like, well the word “skeevy” or the unfortunate times I’m forced to use the word “moist.” Like the way “wooded area” is almost always followed by “dead body” or how the word “penetrate” should never be used outside a seventh grade health class as a way to horrify kids into keeping it in their pants for a few more years.
I need a viable replacement word, something more appropriate for a miniature version of a delightful sandwich. I also need replacement words for the multitude of swear words I use on a daily basis, but one thing at a time. I’m much more motivated to find a replacement words for “slider” and “moist,” those are much less fun to say than my drunken sailor vocabulary.
Fried Beer Chicken Sliders with Beer Pickled Peaches and Jalapenos
For the Peaches:
- 3/4 cup apple cider vinegar
- 2 tbs sugar
- 1 tbs salt
- 3/4 cup pale ale beer
- 2 ice cubes (about 2-3 tbs water)
- 1 large peach (slightly under ripe, firm), sliced
For the Sliders:
- 2 ½ lbs boneless skinless chicken thighs
- 12 ounces pale ale
- 1 cup buttermilk
- 2 cups flour
- 1 tbs brown sugar
- 1 tsp onion powder
- 1 tsp black pepper
- pinch cayenne
- canola or peanut oil for frying
- 1 jalapeno, thinly slices
- ¼ cup chopped green onion
- ¼ cup thinly sliced red onion
- 12 Hawaiian rolls, split
- In a pot over medium high heat add the vinegar, sugar and salt, stir until the sugar and salt has dissolved, remove from heat. Stir in the beer and ice cubes, allow mixture to cool to room temperature. Add the peaches to a bowl, pour the pickling liquid over the peaches, cover and refrigerate for 1 hour and up to three days.
- Add the chicken to a large bowl or baking dish, cover with beer and buttermilk. Cover and refrigerate for at least 6 hours and up to overnight.
- Heat 4 to 6 inches of oil in a large saucepan, using a deep fry thermometer, adjust heat to maintain 350 degrees.
- In a shallow bowl combine the flour, brown sugar, onion powder, black pepper and cayenne.
- One at a time remove the pieces of chicken from the buttermilk, toss in the flour until well coated, dip back into the buttermilk mixture and then toss again in the flour until well coated. Drop gently into the hot oil, frying until golden brown and the center reaches 165 on a meat thermometer, about 6 minutes.
- In a small bowl combine the jalapeno, green onion and red onions.
- Split the buns, add a piece of fried chicken, one to two pickled peaches and 1 tablespoon onion jalapeno mixture.
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