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Recipe May 15th: Buffalo Chicken Sliders

Buffalo Chicken Sliders

Makes 12 Sliders

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6, 4-ounce frozen boneless chicken breasts, cut in half

5 large eggs

1 cup flour

1 tablespoon Blackening Seasoning

1/2 cup hot sauce

1/4 cup butter

cup mayonnaise

cup sour cream

1/4 cup blue cheese crumbles

1 teaspoon kosher salt (optional)

1/2 teaspoon black pepper

12 mini rolls

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Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray.

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Break eggs into a wide, shallow bowl.

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In another flat dish, combine the flour and Blackening Seasoning.

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Wearing gloves, take one piece of chicken breast and dip it in liquid eggs, then press both sides in flour mixture to coat. Place on a baking sheet. Repeat with each piece of chicken.

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In a small mixing bowl combine the mayo, sour cream, blue cheese crumbles, salt and black pepper. Set aside in fridge.

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Next, make the buffalo sauce by combining the melted butter with the hot sauce. Whisk to combine and set aside for now.

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Spray each chicken piece with non-stick spray and bake 15 minutes. Turn chicken and bake an additional 15 minutes or until brown and crispy and internal temperature is 165F on instant read thermometer.

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Pour or lightly brush the Buffalo Sauce over cooked chicken breasts.

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Assemble the sliders with a piece of chicken, and pour 1 tablespoon of Blue Cheese Sauce over each breast.

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