4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Special Sauce:

1 cup of Mayo

½ cup of ketchup

1 tablespoon diced pickles

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Coleslaw:

1 cup mayonnaise

1½ tablespoon apple cider vinegar

1 tablespoon honey

¾ teaspoon celery seeds

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Pickles:

1 jar, store-bought- bread and butter pickles

Directions:

Cut each chicken breast into three even pieces. 

Dry-brine the chicken: In a bowl, toss the chicken breast with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 350 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Butter brioche slider buns and toast on frying pan at medium heat.  Set aside.

For the special sauce, mix 1 cup of mayo, half cup of ketchup and add diced pickles.  Mix well and set to the side.

For the coleslaw, shred green and red cabbage.  Thinly slice carrots and add to bowl.  Add may, apple sider vinegar, salt, pepper, honey and celery seed and mix well.  Set aside. 

Assembly:

Place special sauce on each side of the slider bun.  Put spiced hot fried chicken on the bottom slider bun.  Top with generous amount of coleslaw, 1 pickle and cover with top slider bun with an additional pickle and toothpick for presentation. Serve immediately for direct happiness.

4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Waffles:

1 full box of Belgium Waffle Mix

4 eggs

3 cups of water

8 oz of butter

Maple Syrup

Bacon, cooked and chopped

Pearl Sugar

Spiced Butter:

1 lbs butter, unsalted

4 tablespoons honey

4 tablespoons Base Rub

Frying oil:

Beef Tallow or Vegetable Oil

Directions:

Dry-brine the chicken: In a bowl, toss the chicken breast with 2 tablespoon Base Rub; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat vegetable oil in a deep pan and heat til 350 degrees. Set a wire rack on top of a rimmed baking sheet and set aside.  Lower the chicken breast into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle melted beef tallow or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Spiced Butter- Leave butter out and get to room temperature.  Whisk together butter, honey and spiced butter.  Whisk well and set aside.

For the waffles- In a large bowl, mix together Belgium waffle mix, water, eggs, and melted. Mix well and set aside.

Preheat waffle iron to desired temperature.

Ladle the batter into a preheated waffle iron with pearl sugar and bacon. Cook the waffles until golden and crisp. Serve immediately.

Assembly:

Cut the cooked waffles into eight pieces and cut your chicken breasts into four pieces.  Slide waffle and chicken pieces on the skewer.  Scoop a spoonful of the spiced butter and place in the middle of the skewer.  Cover with hot maple syrup and enjoy immediately!