Recipes & Photos by Divian Connor
Boneless skinless chicken breast Kyvan Dry BBQ Rub
2-4 pats of butter
Kyvan Sweet Potato BBQ Sauce Slider Buns
1 cup shredded cabbage
1/2 cup of thinly sliced
Granny Smith apples
2-3 tbsp mayo
1/2 tsp of sugar
1/2-1 tbsp of vinegar
Fried Green Tomatoes
Green Tomatoes, sliced
Kyvan BBQ Dry Rub
1 Cup Corn Meal
3 tablespoons our Vegetable oil
Sprinkle both sides of chicken breasts with bbq dry rub and place in skillet on medium heat with butter. Cook until chicken is completely done. Remove from heat and shred the chicken. Drizzle the Kyvan Sweet Potato BBQ Sauce over the shredded chicken.
In a bowl, place your shredded cabbage, apples, mayo, sugar and vinegar and mix well. The mixture should not be runny. If runny, add in more shredded cabbage. Refrigerate until ready to assemble sliders.
Pour 2 cups of vegetable oil into your skillet on medium-high heat. Allow it to get hot. In bowl, mix corn meal, our and dry rub together. Rinse your sliced tomatoes and then coat in your dry mixture. Place in the hot oil and fry on both sides until golden. Remove and pat with a clean paper towel to remove excess oil.
Line your bottom slider buns on baking sheet. Top with bbq shredded chicken and then your pimento cheese. Place in oven at 450 degrees for 5 minutes. Remove from oven and top the sliders with fried green tomato and apple slaw. Top with bun and serve warm.