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Nashville Hot Chicken Sliders

Prep Time 20 min Cook Time 15 min Total Time 35 min

Ingredients for the Fried Chicken

1. 1 Chicken, cut into 8 pieces
2. 4 cups Buttermilk, divided
3. 1 cup Hot sauce, divided
4. 2 cups Nextjen Fried Chicken mix
5. 2 Tbsp Salt
6. 2 Tsp Black pepper
7. 1 1/2 Tbsp Cayenne pepper
8. 4 Eggs, beaten
9. 1 cup Whole Milk
10. Oil for frying
11. 3 Tbsp Brown sugar
12. Pickles, to serve

Ingredients for the Buttermilk Biscuits

1. 2 cups NextJen all-purpose flour, plus more for dusting
2. 2 Tsp Baking powder
3. 1/4 tsp Baking soda
4. 1 Tsp Salt
5. 1/2 cup Cold Unsalted butter, cut into small pieces
6. 1/2 cup Buttermilk, plus more for brushing
7. 1/2 cup Heavy cream

Instructions For the Fried Chicken

1. Place chicken pieces in a container or a large bowl. Mix 2 cups buttermilk and 1/2 cup hot sauce together. Leave the chicken to brine in the mixture for at least 2 hours or up to 8 hours.
2. Mix flour, pepper, salt, and 2 teaspoons of cayenne pepper. Divide this into two separate shallow containers, and add a few tablespoons of buttermilk to each.
3. Mix the eggs, milk, and 1/4 cup of hot sauce together.
4. Heat oil to 325 F, in the meantime, remove chicken from brine and pat dry. Dredge pieces in flour mixture, shaking off any excess.
5. Coat chicken in the egg mixture, shaking over the dish of flour to remove any excess.

6. Coat chicken in flour again and lower (carefully) into the flour. Fry in small batches for 12 to 14 minutes, a digital thermometer should read 155 F. Remove chicken from fryer and place on a wire rack.
7. Carefully ladle 1/2 cup of hot oil into a skillet over medium heat. When oil begins to shimmer, stir in 2 tablespoons of cayenne pepper, 2 tablespoons of hot sauce, and the brown sugar.
8. Finish chicken in the sauce. Serve immediately on biscuits with sliced pickle.

Instructions for the Buttermilk Biscuits

1. Preheat oven to 375 degrees.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
4. Turn dough out onto a lightly floured work surface, pat with your hands into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds.
5. Transfer to a baking sheet lined with parchment paper, and space them about 1 inch apart.
6. Brush tops with buttermilk. Bake for about 22-24 minutes, until tops are golden. Transfer biscuits to a wire rack, and cool.