I’ve been making chicken sliders and chicken sandwiches forever, its one of my go to quick dinners. I also love buffallo sauce, its just one of those magnificent things. I had the grand idea so make chicken sliders with buffalo sauce on them. Bingo!
To create this masterpeace you will need: flour, chili powder, cayanne pepper, salt, franks red hot, chicken breast, eggs, lettuce, tomatoe and slider buns
Put your chicken breasts into a gallon bag and pound them to aboout 1/2″ thick.
Cut your chicken breast into three pieces each so they are slider size, put them in a bowl with whisked eggs.
Put your flour and pepper into another gallon bag. Take your chicken out of the egg and put them in the flour bag, seal it and shake shake shake.
Preheat your oven to 350 degrees. Pour your frying oil into a pan about 1 1/2″ deep. Heat the oil to 350 degrees. Put your chicken in the hot oil and fry 2-3 minutes on each side.
Put the chicken in the preheated oven to stay warm while you fry the next batch.
Meanwhile, combine your hot sauce, butter, chili powder and cayenne pepper. Cook for about 4 minutes, then lower your heat to low until you’re ready to assemble.
Assemble your sliders and gobble them up.
Buffalo Chicken Sliders
1 stick Salted Butter Or Margarine
4 teaspoon Cayenne
1/4 teaspoon Chili Powder
1/4 teaspoon Salt
1/2 bottle (12 Oz. Size) Frank’s Red Hot Sauce
Oil, For Frying
2 Boneless, Skinless Chicken Breasts
3 Eggs, Beaten
3 cups Unbleached All-purpose Flour
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Cayenne (red Pepper)
Dinner Rolls, Preferably Hawaiian Sweet Rolls
For the Buffalo sauce:
Melt butter or margarine in a small sauce pan on medium. Add cayenne red pepper, chili powder, salt, hot sauce and stir. Cook for 2 to minutes, you’ll notice the sauce bubble up a little bit. Continue stirring and then lower heat to low.
For the chicken :
Add 1 1/2 to 2 inches of oil to a nonstick skillet, heat to 350 degrees.
Prep the chicken. Cut into 3 pieces per breast. Add eggs to a shallow dish and beat the eggs. Add chicken to the shallow dish and ensure all chicken is coated with eggs.
Line a baking sheet with a wire cooling rack. Set aside.
Add flour, salt, black pepper and cayenne pepper to a large resealable plastic bag. Seal the bag and mix ingredients together using your fingers, flipping the bag up and down. Open the bag, and using a fork or your fingers, add the chicken to the bag. Seal the bag and using your fingers on the outside of the bag, move the chicken around to ensure all pieces of chicken get an even coating of the flour mixture.
Once oil is 350ºF, carefully add chicken and cook for 2–3 minutes on each side. (Depending on what size skillet or Dutch oven you use, you might have to cook the chicken in batches.) Once chicken is done cooking, place on the prepared plate or baking sheet to allow oil to drain. Put into preheated oven until the rest of the chicken is finished.
Mix Buffalo sauce in case it has separated. In batches, add chicken to a mixing bowl and then add the Buffalo sauce. Using tongs or a large spoon, flip chicken over and add sauce to ensure it’s coated. Add chicken to a clean plate and repeat with the remaining chicken.
Assemble the sliders and serve immediately.