Ingredients

• Chicken:
• 3 c. finely chopped pecans
• 1 egg-beaten
• ¼ c. Milk
• 1 tsp salt
• 1 tsp pepper
• 2-3 dashes tabasco
• 6 boneless, skinless Chicken Thighs
• Jam:
• 1 bag frozen mixed berries
• 1 c. sugar
• ¼ c. cornstarch
• 1/3 c. Brown Sugar Bourbon
• Slaw:
• 16 oz. bag Tri-Color Slaw
• 3 TBSP sugar
• ¼ c. Boulevard Tequila Barrel Lime Gose Sour Ale
• ½ c. Mayonnaise
• 10 slider rolls-sliced

Instructions

1. Chicken:
2. In a shallow dish, whisk together egg, milk, salt, pepper, and tabasco. Set up a second shallow dish with chopped pecans.
3. Using a meat tenderizer, flatten chicken thighs and cut each thigh in half to fit slider buns.
4. Dip each chicken thigh piece in egg mixture and dredge in pecans. Place pecan covered thighs on a foil lined cookie sheet. Bake at 375 degrees for 15-20 minutes, or until chicken is done.
5. Jam:
6. In a saucepan, combine all jam ingredients. Cook over medium high heat until mixture becomes thick and bubbly. Use a potato masher to crush berries, especially strawberries.
7. Slaw:
8. In small bowl, whisk together all ingredients except slaw. In a larger bowl, combine slaw and dressing. Toss to combine. Refrigerate until ready to use.
9. Assembly:
10. To each slider bun, layer 1 TBSP jam, a chicken thigh, and a 1/8-1/4 c. slaw.