Fried Chicken Sliders with Pimiento Cheese Recipe

Two Southern classics in one dish? Yes, please. These fried chicken sliders are topped with creamy pimiento cheese. This spin on pimiento cheese combines three different cheese with varying intensities for depth. Finely grated sweet onions (like Vidalias) add a nice balance of sweetness and allium base to the creamy, mayonnaise spread. Go ahead and make the spread ahead of time to allow the flavors to meld. The day of your gathering, layer fried chicken tender, pickled okra pods, and the pimiento cheese for a quick and easy slider that will impress everyone. The pimiento cheese makes about 3 cups, so you can use it as a dip with crudité or make extra sliders.

Active Time:
15 mins
Total Time:
4 hrs 15 mins
Yield:
12 serves

Ingredients

  • 1 (8-oz.) block sharp Cheddar cheese

  • 1 (4-oz.) block mild hoop Cheddar cheese

  • 1 (4-oz.) block creamy non-smoked Gouda cheese

  • 1 cup mayonnaise (such as Duke's)

  • 2 (4-oz.) jars sliced pimientos, drained

  • 2 tablespoons finely grated sweet onion (from 1 small)

  • 1 1/2 teaspoons Worcestershire sauce

  • 1 teaspoon black pepper

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon smoked paprika

  • 12 slider buns or dinner rolls

  • 6 fried chicken tenders, halved

  • 12 pickled okra pods (such as Wickles), sliced

Directions

  1. Grate all cheese on large holes of a box grater into a large bowl; set aside.

  2. Stir together mayonnaise, pimientos, onion, Worcestershire, black pepper, salt, cayenne, and smoked paprika in a medium bowl. Fold mayonnaise mixture into cheese until very well combined. Cover and refrigerate at least 4 hours or until ready to serve.

  3. Spread about 1/4 cup of the pimiento cheese on bottom half of each bun. Top each with 1/2 fried chicken tender, 1 sliced pickled okra, and top bun half. Skewer with toothpicks to hold in place.

    Fried Chicken Sliders with Pimiento Cheese
    Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Related Articles