Buffalo Chicken Sliders
Sometimes the simplest things can be the most comforting. Like a crispy chicken sandwich smothered in spicy, tangy buffalo sauce and dressed with creamy blue cheese dressing, crunchy lettuce, and crisp dill pickles. My husband and I's first date was at Buffalo Wild Wings in LA. We fell in love with a chain restaurant’s chicken wings and cold beer. A true love story (LOL). Today, crispy buffalo chicken sliders are some of his favorite things that I make for our family and now I get to share them with you!
Ingredients
For the Sliders:
2 chicken breasts sliced in half into cutlets and patted dry (about 1lb)
1.5c panko bread crumbs on a plate
1c flour on a plate
2 eggs scrambled in a wide, shallow dish or bowl. A pie plate works great!
Measure the following with your heart: salt, pepper, granulated garlic, smoked paprika, granulated onion, and granulated garlic
1/4c vegetable oil for shallow frying
1 pkg of Hawaiian rolls, sliced in half. See live for reference
2TBS + 1 TBS salted butter divided
1/2c buffalo sauce, warmed
dill pickles sliced
1.5c romaine or iceberg lettuce sliced thin
1 recipe for blue cheese dressing
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For the blue cheese dressing:
1/4c mayo
1/8c sour cream
few dashes of Worchester sauce
1/8c blue cheese crumbles
salt and pepper
Preparation
1. Prepare your workstation by setting up the flour, egg, and panko. Season each one with a pinch of each of the dry seasonings. Mix until seasonings are evenly distributed.
2. Preheat the oven to 200 degrees. This will be used to keep the chicken warm while the sliders are being finished.
3. Season both sides of the chicken with the dry seasonings. Measure with your heart.
4. Dip each side of the chicken in the seasoned flour, followed by the egg wash, and panko bread crumbs. Be sure to evenly coat each side of the chicken.
5. Set on a plate and repeat with the remaining 3 chicken cutlets.
6. In a cast-iron skillet over medium-high heat, add vegetable oil to the pan. Enough to cover the bottom of the pan until shimmering.
7. Working in batches if needed, cook the chicken cutlets for about 4-5 minutes on each side until golden brown and crispy.
8. Add the chicken to a rimmed baking sheet fitted with a cooling rack and place in preheated oven to keep warm.
9. On a griddle or nonstick skillet over medium heat, warm 2TBS butter, and place both sides of the Hawaiian rolls face down to toast and get GBD (golden brown and delicious).
10. While the bread is toasting, prepare the blue cheese dressing. In a small bowl add all of the dressing ingredients and mix until well incorporated. Set aside until you are ready to assemble.
11. When the bread is toasted remove them from the griddle and place it open face onto a cutting board.
12. In a large bowl, add the remaining butter and hot sauce and whisk until well combined. It will look a little creamy.
13. Remove the chicken cutlets from the oven and dunk each cutlet into the hot sauce mixture one by one. Place the chicken onto the Hawaiian rolls covering the surface area.
14. Top the chicken with shredded lettuce, and pickles.
15. Cover the other half of the bread with blue cheese dressing and place it on top of the side with the chicken.
16. Following the lines of the rolls, slice each one with a sharp knife and serve with your favorite sides like french fries, celery, carrots, etc.
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