All Recipes

Crispy Buffalo Chicken Sliders

36 Mins


For The Marinade:

2 Large Chicken Breasts

1 1/2 Cups Buttermilk

1/4 Cup Buffalo Sauce

1/2 Tablespoon Garlic Salt

For The Dry Ingredients:

1 1/2 Cups All Purpose Flour

1/4 Teaspoon Salt

1/2 Teaspoon Onion Powder

Black Pepper, to taste

1 Tablespoon Herbs De Provence

1 Teaspoon Smoked Paprika

12 Martin’s Sweet Party Potato Rolls (1 Pack)

6 Slices Pepper Jack Cheese, halved

5 Cups Canola Oil

Serves: 12


Step 1

Thinly slice each chicken breast diagonally into 6 pieces, keeping each piece roughly the same size.

Step 2

Place the chicken pieces into a bowl. Add the buttermilk, buffalo sauce and garlic salt and mix well making sure all the chicken has been coated.

Step 3

Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.

Step 4

In another bowl, combine the flour, salt, onion powder, pepper, herbs de Provence and paprika.

Step 5

Heat the canola oil in a pan deep enough to hold about 4-5 pieces of chicken at a time, until it reaches 375 degrees F.

Step 6

Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour.

Step 7

Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces.

Step 8

Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.

Step 9

Transfer the cooked chicken to a dish with paper towel to absorb any oil.

Step 10

Season again with some sea salt. Place a piece of chicken onto a bun and top with a half slice of cheese and some more buffalo sauce if required.