- Servings:
- 3 sliders and 7 ounces of queso
- Yield:
- 24 servings
Ingredients
- 72 each1.5 ounce boneless, skinless chicken thighs (2"–3" portions)
- 4 qtSeasoned Flour (subrecipe)
- 4 qtBeer Batter (subrecipe)
- 72 eachKing’s Hawaiian Original Slider Buns
- 1 ½ cLiquid butter or margarine
- 4 ½ cChipotle-Cilantro Mayo (subrecipe)
- 6 cCilantro sprigs, minimal stems, clusters of 2–3 leaves
- 2 ¼ cAncho Honey (subrecipe)
- 4 ½ cCaramelized Maui Onions (subrecipe)
- 5 ¼ qtGreen Chile Queso (subrecipe)
- 1 ½ cGreen Chile Pico de Gallo (subrecipe)
- 3 tspCilantro, chiffonade, for garnish
Build It!
Prepare each trio to order as follows:
Dredge 3 chicken thigh portions in Seasoned Flour, then Beer Batter, then Seasoned Flour again. Fry in a 350°F fryer for 3 to 4 minutes until golden brown and thoroughly cooked. Remove chicken from fryer and allow to drain.
Meanwhile, brush the inside cut portions of 3 buns with 1⁄3 tablespoon each liquid butter or margarine. Place on a 350°F flattop and toast for 2 minutes. Remove and set on a cutting board.
Spread ½ tablespoon Chipotle-Cilantro Mayo on each toasted bun half and cover each bottom portion with approximately 6 cilantro sprigs.
Place a chicken thigh on each prepared bottom bun, drizzle each with 1 ½ teaspoons Ancho Honey, and top with 1 tablespoon Caramelized Maui Onions. Place top bun and press gently to bring sliders together.
Ladle 7 ounces of Green Chile Queso into a cup and top with 1 tablespoon Green Chile Pico de Gallo and ⅛ teaspoon cilantro. Serve alongside sliders for dipping.
Chipotle-Cilantro Mayo
- Servings:
- 3 tablespoons
- Yield:
- 24 servings
Ingredients
- 2 ¾ cMayonnaise
- 1 ½ cChipotle purée
- 8 tspFresh lime juice
- 4 tspCilantro, chiffonade
- 1 tspKosher salt
Make It!
- Place all ingredients in a mixing bowl and whisk to combine.
- Transfer to a storage container and hold chilled for service.
Seasoned Flour
- Servings:
- as needed for fried chicken
- Yield:
- approx. 4½ quarts
Ingredients
- 4 ½ qtSelf-rising flour
- 4 tbspIodized salt
- 4 tspCayenne pepper
- 2 tspCoarse black pepper
- 2 tspOnion powder
- 2 tspGarlic powder
Make It!
- Place all ingredients in a large mixing bowl and whisk to combine.
- Transfer to ⅙th pans and hold at room temperature for serving.
Beer Batter
- Servings:
- as needed for fried chicken
- Yield:
- approx. 4½ quarts
Ingredients
- 48 ozSeasoned Flour (see previous subrecipe)
- 7 cBeer
- 7 cClub soda
Make It!
- Place all ingredients in a mixing bowl and whisk to combine.
- Place in ⅙th pans and store chilled until service.
- Whisk as needed at time of service to keep well combined.
Ancho Honey
- Servings:
- 1½ tablespoons
- Yield:
- 24 servings
Ingredients
- 2 ¼ cHoney
- ¼ cAncho chile powder
Make It!
- Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature in a squeeze bottle.
Caramelized Maui Onions
- Servings:
- 3 tablespoons
- Yield:
- 24 servings
Ingredients
- 2 lbYellow onions, skin and stems removed, julienned
- ½ cLiquid butter or margarine
- 2 cGreen onions, stems removed, sliced ¼" on slight bias
- 2 tspKosher salt
- 2 tspCoarse black pepper
Make It!
- Place a sauté pan over high heat. Add sliced yellow onions and liquid butter. Sauté 10 minutes until amber in color.
- Add sliced green onions, salt, and pepper and toss to combine.
- Remove from heat and spread on a sheet tray, placing in cooler to chill. Transfer to a storage container and hold warm or cold on the line for service.
Green Chile Queso
- Servings:
- 7 ounces
- Yield:
- 24 servings
Ingredients
- 6 ⅔ lbGolden velvet processed cheese, cut into 2" cubes
- 1 ⅓ lbPepper jack cheese, shredded
- ⅔ cYellow onions, ¼" diced
- 4 cWhole milk
- 5 ⅓ tbspChipotle purée
- 5 ⅓ tbspHatch chiles, frozen or canned, ¼" diced
Make It!
- Place all ingredients in a large cryo-vac bag, scaling into batches if needed for size.
- Fold over the top and seal, ensuring no ingredients are caught in the seal, and leaving some air in the bag.
- Store chilled until service.
- At time of service, place prepared bag in a pot of boiling water or rethermalizer and heat 20 to 30 minutes until the cheese is completely melted and all ingredients are incorporated.
- Remove from water, cut bag open, pour into ⅙th pans and hold hot for service.
Green Chile Pico De Gallo
- Servings:
- 1 tablespoon
- Yield:
- 24 servings
Ingredients
- 4 ozRoma tomatoes, ¼" diced
- 2 ozRed onion, ¼” diced
- 2 ozHatch chiles, frozen or canned, ¼” diced
- 1 ozJalapeños, seeds removed, ¼” diced
- 4 tspFresh lime juice
- 4 tspCilantro, chiffonade
- 2 tspKosher salt
- 2 tspBlack pepper, ground
Make It!
- Place all ingredients in a mixing bowl and toss to combine.
- Transfer to a storage container and hold chilled until service.