Buffalo Chicken Sliders
I blame my mother for these.
She’s a terrible influence. And by terrible influence, I mean the best person in the whole world!
My mom hates texting. Or at least used to hate it. By no means is she a texting savant… for example, she used to have to call me when I was away at college to ask how to turn on her laptop. No joke! But then, something all changed when she got an iPhone and officially became cooler than me – she actually TEXTED me!
And from time to time she will send me random “I love you, hugs mommy” texts, and then somedays she sends me photos of her and my step-dad’s latest cooking creation. This weekend is was step by step photos of how to make these Buffalo Chicken Sliders. I take back what I said about my mom being a terrible person. They both are. Terribly awesome.
Saturday night Beka and I sat at my favorite restaurant here in Seattle with a couple girlfriends, drinking copious amounts of wine, sitting by a fire and enjoying a couple of hours sans husbands, children, dogs, and discussing the virtues of kids earlier versus later in life and how to cope with difficult mothers in law and husbands with hilarious quirks and far flung dreams of leavin’ it allll behind like a bad 70’s disco song to adventure to lands out yonder with no plan other than “let’s get a van and go”. Ohhh, husbands.
Then more wine was consumed.
In between the hilarity of it all – my phone started to light up repeatedly and unlocked it as soon as I saw “Mom” pop up continuously. Nothing like a slew of text messages from your non-tech savvy mother to insight panic in a daughter! It was probably payback for something I’d done long ago…
But it wasn’t anything to worry about – it was sliders. THESE Sliders.
I love my mommy.
Buffalo chicken has an almost Pavlovian response and then all I can envision is stuff slathered in buffalo sauce. It’s insane.
Despite all of Saturday’s wine and good food – I woke up Sunday with an undeniable urge to make these. The urge so intense, I brave Costco on a Sunday to make sure I had the perfect pretzel roll. If that doesn’t explain how primal this urge for buffalo was, I don’t know what does.
Basically it comes down these buffalo chicken sliders being your destiny to make these as homage to the SuperBowl Gods. No matter who you root for this weekend – these will please the FootBall Beings High Atop the Thing.
Don’t tempt fate.
For more Buffalo-tastic recipes check out these soon-to-be-classics!
Buffalo Blue Cheese Veggie Bake – Bake Your Day
Wonton Buffalo Bites – Climbing Grier Mountain
Buffalo Chicken Bites – A Spicy Perspective
Buffalo Chicken Taquitos – Buns in my Oven
Buffalo Cauliflower Dip – Mother Thyme
Buffalo Chicken Potstickers – Add A PinchPrint
Fried Buffalo Chicken is nestled on soft pretzel rolls with blue cheese dressing and celery. Perfect for Football Sundays while you cheer on your favorite team!
- 1 cup Buttermilk
- 2/3 cup Buffalo Sauce, divided
- 3 Chicken Thighs, boneless and skinless, filleted in half for 6 pieces
- 1 cup Flour
- 1 tsp Cajun Seasoning
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 2 cups Vegetable Oil
- 1/2 cup Blue Cheese Dressing
- 1/2 cup Blue Cheese, crumbled
- 3 stalks Celery, shaved or finely diced
- 6 Pretzel rolls, buttered and toasted
- In large bowl combine the buttermilk and 1/3 cup of buffalo sauce.
- Pound filleted chicken thighs to even thickness. Place in buttermilk/buffalo mixture to marinade. Place chicken and buttermilk into fridge for at least 45 minutes.
- In shallow bowl whisk together flour, cajun seasoning, salt, pepper, onion powder, and garlic salt. 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 350 degrees. 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 to the pretzel rolls, top with diced or shaved celery, one piece of fried buffalo chicken per roll and top with more crumbled blue cheese. Top with other half of roll and promptly devour.
Inspired by Megan Keno’s Parents who will remain nameless.