Buffalo Chicken Sliders with Blue Cheese and Celery
Yield: 2-3
Brian Carson
Chef
00:35
Prep
00:20
Cook
01:00
Inactive Time
01:55
Total Time
Ingredients & Directions
Directions
Buffalo Chicken Sliders with Blue Cheese
4
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut in half widthwise
1 cup
Buttermilk
1/2 cup
Unsalted butter
1/2 cup
Hot sauce
1/2 tablespoon + 1 teaspoon
Black pepper, divided
1 tablespoon
Lemon juice
2 teaspoons
Salt
1 teaspoon
Pepper
1/2 teaspoon
Curry powder
3 cups
Cornstarch
1 tablespoon
Baking powder
1 quart
Canola oil
8
Small rolls, halved & toasted
2 cups
Blue cheese crumbles
2 stalks
Celery, sliced thinly
- In a medium bowl, add buttermilk and submerge chicken thigh pieces; cover and refrigerate for at least 1 hour.
- While chicken is marinating, make hot sauce to toss chicken in once it is fried by melting butter in a small saucepan over low heat, and then adding hot sauce, 1/2 tablespoon pepper & lemon juice.
- Mix well and simmer for about 2 minutes before removing from heat.
- In a large bowl make the breading mixture for chicken by adding salt, 1 teaspoon pepper, curry powder, cornstarch & baking powder.
- In a 5 quart Dutch oven (cast iron is best!), bring oil to 325°F over medium-high heat.
- Remove thighs from buttermilk and allow to drip off excess liquid before dredging in bowl of seasoned breading mix coating all sides well.
- Carefully lower coated thighs into hot oil and fry for about 5 minutes or until outside is a crispy golden brown and internal temperature of each piece reaches 165°F.
- Remove from oil and drain on a paper towel lined baking sheet.
- In a large bowl place cooked thighs and pour hot sauce over thighs, tossing to coat evenly.
- Assemble sliders for serving by placing a piece of fried Buffalo chicken on each slider bun base, add crumbled blue cheese and celery, and top with other half of bun.
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Buffalo Chicken Sliders with Blue Cheese and Celery
Brian Carson
Chef
Yield: 2-3
00:35
Prep
00:20
Cook
01:00
Inactive Time
01:55 Total Time
Ingredients
Directions
Buffalo Chicken Sliders with Blue Cheese
4
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut in half widthwise
1 cup
Buttermilk
1/2 cup
Unsalted butter
1/2 cup
Hot sauce
1/2 tablespoon + 1 teaspoon
Black pepper, divided
1 tablespoon
Lemon juice
2 teaspoons
Salt
1 teaspoon
Pepper
1/2 teaspoon
Curry powder
3 cups
Cornstarch
1 tablespoon
Baking powder
1 quart
Canola oil
8
Small rolls, halved & toasted
2 cups
Blue cheese crumbles
2 stalks
Celery, sliced thinly
- In a medium bowl, add buttermilk and submerge chicken thigh pieces; cover and refrigerate for at least 1 hour.
- While chicken is marinating, make hot sauce to toss chicken in once it is fried by melting butter in a small saucepan over low heat, and then adding hot sauce, 1/2 tablespoon pepper & lemon juice.
- Mix well and simmer for about 2 minutes before removing from heat.
- In a large bowl make the breading mixture for chicken by adding salt, 1 teaspoon pepper, curry powder, cornstarch & baking powder.
- In a 5 quart Dutch oven (cast iron is best!), bring oil to 325°F over medium-high heat.
- Remove thighs from buttermilk and allow to drip off excess liquid before dredging in bowl of seasoned breading mix coating all sides well.
- Carefully lower coated thighs into hot oil and fry for about 5 minutes or until outside is a crispy golden brown and internal temperature of each piece reaches 165°F.
- Remove from oil and drain on a paper towel lined baking sheet.
- In a large bowl place cooked thighs and pour hot sauce over thighs, tossing to coat evenly.
- Assemble sliders for serving by placing a piece of fried Buffalo chicken on each slider bun base, add crumbled blue cheese and celery, and top with other half of bun.
