Appreciating Daring Breaded Sliders
To quote Kourtney, we don’t know what’s going on, we’re just appreciating this Bread…ed Daring Slider. Full of flavor, these sliders have a bright, tangy slaw and crunchy Gluten Free Breaded Daring Pieces tucked into a bun and sauced up with sriracha mayo. One bite and you’ll find “appreciate” only begins to describe it.
To quote Kourtney, we don’t know what’s going on, we’re just appreciating this Bread…ed Daring Slider. Full of flavor, these sliders have a bright, tangy slaw and crunchy Gluten Free Breaded Daring Pieces tucked into a bun and sauced up with sriracha mayo. One bite and you’ll find “appreciate” only begins to describe it.
1 pouch Daring Gluten Free Breaded Plant Chicken Pieces
Canola or grapeseed oil for frying
½ teaspoon of salt
4 mini Cornichon pickles
1 package gluten free slider buns
Rainbow Slaw
1 cup shredded white cabbage
½ cup shredded purple cabbage
½ cup shredded carrots
¼ cup julienned English cucumber
¼ cup rice vinegar
1 tablespoon agave
1 tsp salt
Sriracha Mayo
½ cup vegenaise
1 tablespoon sriracha
Step 1
In a large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent Daring Gluten Free Breaded Plant Chicken Pieces from touching the bottom of the pan, to 350 degrees F. Add the Daring Pieces to the oil and cook for about 3 -4 minutes, or until crispy and golden brown. Remove the wings from the oil and drain on paper towels.
Step 2
To make the slaw, mix white and purple cabbage, carrots and cucumber in a large bowl and set aside.
Mix rice vinegar, agave and salt in a small bowl and pour it on the slaw, mix it gently. Prepare spicy mayo by mixing vegenaise with Sriracha.
Step 3
Open up Slider Buns and place a tablespoon of spicy mayo and some Daring on each bottom part, top with slaw and then put the top part of the bun. Serve immediately with a skewer and cornichon each.
