Buffalo chicken Sliders

Ingredients

• 1.5 lb Chicken Breast (cut into 8 equal pieces, about 3‑4 oz each)
• 1 cup Buttermilk (full‑fat for best tenderness)
• 0.25 cup Hot Sauce (Frank's RedHot or any cayenne‑based sauce)
• 2 tbsp Pickle Juice (from dill pickles, adds tang)
• 1 tsp Garlic Powder (for both marinade and flour seasoning)
• 1 tsp Onion Powder (for both marinade and flour seasoning)
• 1 tsp Paprika (smoked paprika preferred)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup All-Purpose Flour (for dredging, seasoned with spices)
• 2 cup Vegetable Oil (high smoke‑point oil for deep‑frying)
• 8 pieces Mini Brioche Buns (soft slider buns, toasted lightly before assembling)
• 8 slices Pickle Slices (dill pickles, thinly sliced)
• 2 cup Cabbage (shredded, for coleslaw)
• 0.5 cup Carrot (shredded, for coleslaw)
• 0.25 cup Mayonnaise (for coleslaw and blue‑cheese dressing)
• 1 tbsp Apple Cider Vinegar (for coleslaw dressing)
• 1 tsp Sugar (for coleslaw dressing)
• 0.25 cup Blue Cheese Crumbles (strong flavor, crumble into dressing)
• 1 tsp Dijon Mustard (adds tang to blue‑cheese dressing)
• 1 tsp Lemon Juice (freshly squeezed, for blue‑cheese dressing)
• 2 tbsp Unsalted Butter (melted, mixed into buffalo sauce)
• 1 tsp Honey (balances heat in buffalo sauce)

Instructions

1. Make the Marinade

   In a mixing bowl combine buttermilk, hot sauce, pickle juice, garlic powder, onion powder, paprika, salt and black pepper. Whisk until smooth.

   Time: PT5M

2. Marinate the Chicken

   Place the chicken pieces in a zip‑top bag, pour in the marinade, seal and massage to coat. Refrigerate overnight (at least 8 hours).

   Time: PT8H

3. Prepare Seasoned Flour

   In a shallow dish mix all‑purpose flour with a pinch of garlic powder, onion powder, paprika, salt and black pepper.

   Time: PT3M

4. Dredge the Chicken

   Remove chicken from the fridge, let excess drip off, then roll each piece in the seasoned flour, shaking off any surplus.

   Time: PT5M

5. Heat Oil

   Fill a heavy‑bottom pot with vegetable oil to a depth of about 2 inches. Heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower the coated chicken pieces into the hot oil. Fry until golden brown and the internal temperature reaches 165°F, about 4‑5 minutes per side.

   Time: PT10M

   Temperature: 350°F

7. Drain the Chicken

   Transfer fried chicken to a wire rack set over paper towels to drain excess oil.

   Time: PT2M

8. Make Blue‑Cheese Dressing

   In a small bowl combine mayonnaise, blue‑cheese crumbles, Dijon mustard, lemon juice and a pinch of black pepper. Stir until evenly mixed.

   Time: PT3M

9. Prepare Buffalo Sauce

   Melt butter in a saucepan over low heat, whisk in hot sauce and honey until smooth and glossy.

   Time: PT3M

   Temperature: low heat

10. Coat Chicken in Sauce

    Toss the fried chicken pieces in the buffalo sauce until fully coated.

    Time: PT2M

11. Assemble the Sliders

    Split each mini bun, place a spoonful of coleslaw on the bottom half, add a buffalo‑coated chicken piece, drizzle blue‑cheese dressing, top with a pickle slice and the top bun.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

18 g

Carbohydrates

22 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Tenderloins, Turkey Breast
• Instead of Buttermilk: Milk + 1 tbsp lemon juice, Yogurt thinned with water
• Instead of Hot Sauce: Tabasco, Sriracha
• Instead of Pickle Juice: Apple cider vinegar diluted 1:1, Lemon juice
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Onion Powder: Finely minced onion (1 tsp)
• Instead of Paprika: Regular paprika, Cayenne (use less)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Mini Brioche Buns: Slider rolls, Dinner rolls
• Instead of Pickle Slices: Bread‑and‑butter pickles
• Instead of Cabbage: Pre‑shredded coleslaw mix
• Instead of Carrot: Pre‑shredded coleslaw mix
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Sugar: Honey (½ tsp)
• Instead of Blue Cheese Crumbles: Gorgonzola crumbles, Feta (for milder taste)
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Lemon Juice: White wine vinegar (½ tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Honey: Maple syrup (½ tsp)

Equipment Needed

• Mixing Bowl
• Zip‑Top Bag
• Whisk
• Shallow Dish
• Tongs
• Heavy‑Bottom Pot or Deep Fryer
• Thermometer
• Wire Rack
• Paper Towels
• Small Bowl
• Spoon
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Marinating the chicken overnight is essential for tenderness and flavor
• Maintaining oil temperature at 350°F ensures a crispy, non‑greasy coating
• Coating the fried chicken in buffalo sauce while it’s still hot locks in flavor

Chef Tips from the Video

• Use a digital instant‑read thermometer for both oil and chicken temperature
• For extra flavor, add a pinch of smoked paprika to the flour coating
• Toast the buns on a skillet with a dab of butter for added richness

Troubleshooting

Storage

Refrigerator: Store cooked chicken, coleslaw, and dressing separately in airtight containers for up to 2 days. Assemble sliders just before serving.

Freezer: Fried chicken can be frozen in a single layer on a tray, then transferred to a zip‑top bag; lasts up to 1 month. Thaw and reheat before coating with sauce.

Room temperature: Do not leave assembled sliders at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before
• Prepare coleslaw and blue‑cheese dressing up to 24 hours ahead and store refrigerated
• Buffalo sauce can be made in advance and reheated gently

Frequently Asked Questions