Nashville Hot Chicken Smashed Meatball Sandwiches

 Sources: Here and Here

Serves 12

Ingredients

Meatballs:
2 pounds ground chicken
2 large eggs
2/3 cup breadcrumbs
1/4 cup milk
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Couple dashes hot sauce

To Coat:

4 large eggs whisked

1 cup all-purpose flour

2 cups panko breadcrumbs

Oil for browning

Sauce:

1/4 cups plus 2 tablespoons cayenne pepper

2 tablespoons light brown sugar

1 teaspoon chili powder

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon paprika

1.5 cups vegetable oil

Kosher salt and coarse black pepper

Ranch dressing for serving

Pickles for serving

30 - 36 Slider Buns (Small Hamburger Buns)

Method

Preheat Oven to 425 degrees

In a large bowl, combine the ground chicken, egg, breadcrumbs, milk, salt, black pepper, granulated garlic, oregano, red pepper flakes, and hot sauce until well combined. Shape into 30-36 balls (one for each bun).

Set up a dredging station by placing the flour in one bowl, the whisked eggs in a second bowl and the panko breadcrumbs in a third. Dredge the meatballs by rolling in flour first, then in egg and finally in panko until well coated. Set aside.

Heat large frying pan over high heat for a minute, then coat with about 2 tablespoons oil. Working in batches, sear meatballs in the pan for 30 seconds to 1 minute before using a heavy spatula to flatten them until they’re about 1/2-inch-thick.  Transfer to a large rimmed baking sheet about 1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

To make the Nashville hot sauce, carefully whisk together the spices, and brown sugar.  Gently heat the 3/4 cup oil.  Carefully whisk the spices into the hot oil until dissolved and evenly combined. 

Serve meatball sandwiches with hot sauce, ranch dressing and pickles. Enjoy!