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Buffalo Chicken Sliders: perfect for game day or any day!
In large bowl combine the buttermilk and ⅓ cup of Buffalo sauce.
Pound filleted chicken thighs to even thickness. Place in buttermilk/buffalo mixture to marinate. Place chicken and buttermilk in the fridge for at least 45 minutes.
In shallow bowl whisk together flour, Cajun seasoning, salt, pepper, onion powder, and garlic powder. This will be the dredge for the chicken. Remove chicken from the fridge.
Preheat skillet with vegetable oil until it is shimmering and heated to 350ºF. Remove one piece of chicken thigh at a time from the marinade and dredge into flour mixture. Then quickly re-dip into the marinade and dredge in the flour once again. This will create a double coating. Shake off excess flour and place into the oil to fry. Repeat with remaining chicken thighs. Fry for 4-5 minutes per side until the coating is a golden brown color and the chicken has cooked through. Remove from oil and place on plate lined with paper towels to drain. Pour remaining Buffalo sauce over the freshly fried chicken thighs.
Spread blue cheese dressing on the pretzel rolls, top with diced or shaved celery, one piece of fried buffalo chicken per roll, and top with crumbled blue cheese. Top with other half of roll and promptly devour.
Inspired by my parent’s (Helen Sergeant) recipe.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!