Spicy Chicken Fried Steak Sliders

Cut each sirloin steak into 4 thin slices for a total of 8 slices of sirloin beef set aside.

Combine flour, cayenne and 44 Farms Salt and Pepper Blend and place in shallow bowl.

In another shallow bowl, combine buttermilk, Chipotle in adobo purée, and egg.

Set aside.

To make spicy dipping oil, remove stem and seeds from the habanero and Fresno chilis. bring 2 c water to boil and add habanero and Fresno chili and let simmer for 1 minute. Discard water and place balanced chilis, canola oil, cayenne, paprika, cumin, onion powder, garlic powder, brown sugar, and salt and pepper in a blender and purée until smooth. Set aside in a bowl.

Combine the cabbage, cilantro, mayo, honey, vinegar and salt and pepper. Place in refrigerator until all the steaks are cooked and ready to assemble sliders.

When ready, heat 1 inch canola oil in a cast iron pot over medium-high heat. Bring the oil to 375 degrees. Turn down to medium heat once temperature is achieved.

Begin making the chicken fried steak. Coat the steak in flour, then buttermilk mixture and coat again in the flour mixture. Gently place in hot oil and let fry until golden brown on each side, about three minutes on each side. Repeat with each sirloin.

When the chicken fried steak is done cooking, dip the steak into spicy oil mixture.

Place on slider buns and top with slaw.