Preheat the oven to 350°F. Wash and dry the fresh produce. Slice each dinner roll in half lengthwise. Peel and cut the carrot into thin matchsticks. Peel and smash the garlic clove. Thinly slice the cucumber and green cabbage. Cut each chicken breast into thirds.
Place the cucumber in a heat-safe bowl or container with half the vinegar. In a small pot, combine the smashed garlic clove, sugar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once the mixture begins to boil, carefully pour the liquid over the cucumbers in vinegar, making sure the cucumbers are completely submerged. Stir to thoroughly combine. Let stand while you continue cooking. Place the chicken pieces in a small bowl with the buttermilk. Set aside to marinate.
In a large bowl, combine the cabbage, carrot, slaw spice blend, mayonnaise and remaining vinegar. Stir to combine and season with salt and pepper to taste. Let stand while you continue cooking.
Place the panko breadcrumbs in a small bowl; then, working one piece of chicken at a time, remove the marinated chicken from the buttermilk (letting any excess buttermilk drip off) and completely cover in the breadcrumbs. Place the breaded chicken on a plate.
In a large pan, heat a 1/4-inch layer of oil on medium-high until hot. When the oil is hot enough, add the breaded chicken. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting any excess oil drip off. Transfer to a paper towel-lined plate; season with salt and pepper immediately.
Place the dinner rolls on a sheet pan and toast in the oven for 2 to 3 minutes, or until lightly golden and warmed through. To plate your dish, divide the fried chicken between the rolls. Drain the pickles and place a few on each slider. Top with as much hot sauce as you’d like. Serve with the coleslaw on the side. Enjoy!
Recipe from www.blueapron.com