CCC Pancake Sliders

Crazy Crispy Chicken Pancake Sliders. Fried chicken, melted sharp white cheddar, Creole mustard, Wickles relish, and sweet heat stacked between soft vanilla ice cream pancakes. Sweet, savory, crispy, and rich all in one slider.

Yield: 6 Sliders
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Griddle or Blackstone

Ingredients

• 3/4 cup vanilla ice cream, melted

• 1/2 cup self rising flour

• 1 egg yolk

• 3 tbsp melted butter

• 2 tbsp sour cream or Greek yogurt

• 1 1/2 to 2 lbs thin cut chicken breast

• Oil for frying

• 1 1/2 cups flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 2 eggs

• Splash milk or water

• 3 tbsp mayonnaise

• 1 tbsp Zatarain’s Creole mustard

• 1 tbsp Wickles relish, lightly drained

• 1 tsp strawberry jam

• 1/4 tsp cayenne pepper optional

• Black pepper to taste

• Sharp white cheddar cheese slices

• Extra Wickles relish optional for topping

Directions

1. In a bowl whisk melted ice cream, egg yolk, melted butter, and sour cream until smooth. Stir in self rising flour just until combined and let batter rest 5 minutes.

2. Heat a lightly greased griddle or Blackstone to medium low. Pour 3 to 3 1/2 inch pancakes and cook until bubbles form and edges set. Flip and cook briefly until done. Keep pancakes warm.

3. Heat frying oil to 350°F. In one bowl mix flour, salt, pepper, garlic powder, and smoked paprika. In another bowl whisk eggs with a splash of milk.

4. Dredge chicken in flour, dip in egg wash, then return to flour. Fry until golden and cooked through, about 2 to 4 minutes depending on thickness. Rest on a rack.

5. Stir together mayonnaise, Creole mustard, Wickles relish, strawberry jam, cayenne if using, and black pepper until smooth.

6. Assemble sliders by placing sauce on a bottom pancake, topping with crispy chicken and melted sharp white cheddar, adding a small spoon of Wickles relish if desired, and finishing with the top pancake.