In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	836.05 Kcal (3500 kJ)
Calories from fat	597.41 Kcal
		% Daily Value*
Total Fat	66.38g	102%
Cholesterol	145.55mg	49%
Sodium	1132.92mg	47%
Potassium	525.98mg	11%
Total Carbs	38.18g	13%
Sugars	9.73g	39%
Dietary Fiber	2.5g	10%
Protein	26.37g	53%
Vitamin C	7.4mg	12%
Vitamin A	0.1mg	3%
Iron	2.3mg	13%
Calcium	155.7mg	16%

Amount Per 100 g
Calories	264.59 Kcal (1108 kJ)
Calories from fat	189.07 Kcal
		% Daily Value*
Total Fat	21.01g	102%
Cholesterol	46.07mg	49%
Sodium	358.55mg	47%
Potassium	166.46mg	11%
Total Carbs	12.08g	13%
Sugars	3.08g	39%
Dietary Fiber	0.79g	10%
Protein	8.34g	53%
Vitamin C	2.4mg	12%
Iron	0.7mg	13%
Calcium	49.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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