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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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