Buffalo Chicken Sliders w/ Blue Cheese and Celery 

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Recipe By Brian Carson
Final Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 35 Minutes
Cook Time: 20 Minutes
Serving Size: 2-3 people

Ingredients

Hot Sauce: 

  • ¼ cup unsalted butter

  • ½ cup favorite hot sauce

  • ½ Tablespoon black pepper

  • 1 Tablespoon lemon juice

Fried Springer Mountain Farms © Chicken Thighs:

Buttermilk Marinated Springer Mountain Farms © Thighs

  • 4 each Springer Mountain Farms © chicken thighs, boneless/skinless, cut in half widthwise

  • 1 cup buttermilk

Dredging Mixture

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • ½ teaspoon curry powder

  • 3 cups corn starch

  • 1 Tablespoon baking powder

Fry

  • 1 quart canola oil

Plating:

  • 8 each dinner rolls, halved and toasted

  • 2 cups blue cheese crumbles

  • 2 each celery stalks, ⅛”  shaved and soaked in ice water

Preparation

For the Hot Sauce:

  1. In a small saucepan on low heat, fully  melt butter then add remaining Hot Sauce ingredients

  2. Mix with wooden spatula until fully integrated. Simmer Hot Sauce for 2 minutes then turn off heat

  3. Set aside temporarily

For the Fried Springer Mountain Farms © Chicken Thighs:

For Buttermilk Marinated Springer Mountain Farms © Thighs

  1. In a medium mixing bowl add buttermilk and submerge chicken thighs

  2. Cover bowl with plastic wrap and refrigerate for at least an hour

For Dredging Mixture:

  1. In a separate clean bowl, add Dredging Mixture ingredients. Mix together well until fully integrated

For Frying Marinated and Dredged Springer Mountain Farms © Thighs

  1. In a 5 quart cast iron dutch oven on medium-high heat, bring canola oil to 325 F 

  2. Next, gather bowls containing Buttermilk Marinated Springer Mountain Farms © Thighs and Dredging Mixture 

  3. Take Buttermilk Marinated Springer Mountain Farms © Thighs out from bowl, allowing excess buttermilk to drip off

  4. Now with tongs, place Buttermilk Marinated Springer Mountain Farms © Thighs in Dredging Mixture making sure to coat each side well

  5. Next using tongs, carefully lower dredged buttermilk thighs in hot oil and fry for 5 minutes or until outside is a crispy golden brown and internal temperature reaches 165 F

  6. Using tongs, place Fried Springer Mountain Farms © Chicken Thighs onto paper towel lined sheet pan to soak up excess oil

  7.  Set aside for Plating

Plating:

  1. In a large bowl, add Fried Springer Mountain Farms © Chicken Thighs and pour enough Hot Sauce on top and toss until evenly coated

  2. On a clean plate place bottom half of dinner roll in center, leave top half to the side

  3. Now using tongs, layer hot sauce coated thigh on top 

  4. Layer desired amount of  blue cheese and celery on top

  5. Place top bun and skewer with tooth pick to hold in place

  6. Serve and enjoy!

Matt Wong