Spensers Fried Chicken Sliders with Sweet-Pickle Mayo

• Peanut oil, for frying
• 2 pounds boneless, skinless chicken breasts
• 3 eggs, beaten
• 1 tablespoon hot sauce, preferably Tabasco
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon cayenne pepper
• 1 recipe sweet-pickle mayo (recipe follows)
• 20 soft dinner rolls, split
• 3 plum tomatoes, thinly sliced crosswise, for serving
• 1/2 cup mayonnaise
• 3 tablespoons sweet-pickle relish
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• (makes scant 3/4 cup)

1. Pour the peanut oil into your deep-fryer or Dutch oven, and preheat it to 350 degrees F. (For tips on deep-frying, see page 19.)
2. Pound the chicken breasts with a meat mallet until they are of even thickness, about 1/2 inch, then cut them into 2-inch bite-sized pieces.
3. Pour the beaten eggs and the hot sauce into a shallow dish, and whisk to combine.
4. Place the flour in another dish, and season with half of the kosher salt and freshly ground pepper.
5. Place the panko in a third dish, and season with garlic powder, lemon-pepper seasoning, cayenne, the remaining kosher salt and freshly ground pepper.
6. Dredge the chicken through the seasoned flour, then the beaten eggs, and then, finally, through the seasoned panko, shaking off the excess.
7. Fry the chicken in batches in the oil for 4 to 6 minutes, turning, until crisp and golden brown.
8. Remove the pieces to a paper-towel-lined sheet tray to drain.
9. Spread the sweet-pickle mayonnaise on the bottom and top of each sliced roll.
10. Place a slice of tomato on top, and then the fried chicken.
11. Top with the other half of the roll, and secure with a decorative bamboo skewer.
12. Blend the first three ingredients together in a bowl, seasoning to taste with salt and pepper.
13. Heat the oven to 425 degrees F. Coat a sheet tray with nonstick spray, and lay the breaded chicken pieces on it in a single layer.
14. Bake for 10 minutes, then turn and bake for another 5 to 10 minutes, or until golden and crisp.
15. Assemble the sliders as in the main recipe.

peanut oil, chicken breasts, eggs, hot sauce, flour, kosher salt, freshly ground black pepper, bread crumbs, garlic, lemonpepper seasoning, cayenne pepper, pickle, dinner rolls, tomatoes, mayonnaise, sweetpickle relish, mustard, kosher salt

Taken from www.epicurious.com/recipes/food/views/spenser-s-fried-chicken-sliders-with-sweet-pickle-mayo-383982 (may not work)