Buffalo Chicken Sliders with Ranch Coleslaw

I am not really sure what gave me the idea to make these hearty little bites but once the thought was in my head, it was all I could think about.

I have never made anything with buffalo sauce before and I wouldn’t exactly call this the healthiest thing I’ve ever made but hey, sometimes I wanna grub, just like you. I was surprised at how fast these baked and with a few quick tips I came up with, you can whip these babies up in less than an hour start to finish!

First, lets start with the Ranch coleslaw.

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You’ll need:

4oz of buttermilk
4oz of mayo (can sub sour cream or greek yogurt)
1/2 a packet of Hidden Valley Original Ranch mix
1/2 cup of chopped carrots
1/2 cup of chopped red cabbage

In a jar, combine 4oz of buttermilk and 4oz of mayo.

Add in about half a packet of Hidden Valley Ranch dressing mix.

Whisk that together and place in the refrigerator for at least 30 minutes to chill. We will come back to the carrots and cabbage later.

For the Buffalo Chicken Sliders, you’ll need (this makes 4 sliders):

4 King’s Hawaiian Rolls

1 large Chicken breast
1 cup of all-purpose flour
1 cup of panko bread crumbs
1 egg
1/2 cup of Frank’s Hot Wing sauce
1/4 cup of buttermilk

Preheat oven to 375 degrees.

In a bowl combine 1 egg and the buttermilk. Whisk that together.

After whisking that together, add about a tablespoon or so Frank’s Hot wing sauce.

Whisk that together again and set aside.

In a separate mixing bowl, combine equal parts Panko breadcrumbs and flour. Stir that together well and set aside.

I attempted to cut a large chicken breast into four somewhat equal parts that resembled the shape of a Hawaiian King Role. They’re not perfect but they will do just fine! Be sure to take note of which pieces are thicker than others as they will require more time baking. Cut away any extra fat or sinewy parts.

Now, dip the chicken breast piece into the egg, buttermilk and hot sauce bowl. Be sure to completely cover the chicken with sauce, flipping it over a few times if needed.

Next, roll the chicken in the flour, breadcrumb mixture.

Completely cover the chicken in the flour and panko breadcrumbs.

Now here’s the good part y’all… I double breaded these babies! That’s right, I had extra egg and dry mixtures and thought, why not? This part starts to get a little messy but stick with it because the extra crispy crust is totally worth it in the end. Re-dip the breaded chicken into the egg, hot sauce mixture.

Then re-roll the chicken in the flour and bread crumb mixture.

Place the double-breaded chicken pieces into a baking pan sprayed with non-stick spray. Bake at 375 degrees for about 25 minutes or until completely cooked.

While the chicken is baking, go back to the cloeslaw and prepare the veggies. Peel a carrot.

An easy substitution would be to buy matchstick carrots but I wanted to see for myself how to cut a carrot into thin little pieces. You will need a sharp knife for this. I began by slicing the carrot into thirds and then subsequently dicing those in half long ways and then cutting them into thin pieces.

Now onto the cabbage! Wash it first.

First, cut the knob off.

Then cut the cabbage into thin slices. So pretty!

Cut the cabbage into thin pieces. I used about 1/2 a cup of carrots and 1/2 a cup of cabbage, so equal parts if you decide to make more or less.

Put the cabbage and carrots into a mixing bowl and add about 2 tablespoons of chilled ranch dressing.

Mix that all together.

The chicken should be about done by now. Toss the chicken cuts with more Frank’s hot wing sauce. I used hot buffalo sauce but unless you like to sweat and sniffle while you eat, I suggest using the regular buffalo sauce. This one got quite hot! Or you could mix hot and regular, up to you.

I added the sauce right into the baking pan because I did not want to worry with more dishes and bowls.

Use tongs and toss the chicken until completely covered with hot wing sauce.

Place the buffalo chicken cuts onto King’s Hawaiian rolls. The sweet, soft bread is a great compliment to the spicy, crispy chicken.

Top with the cool ranch coleslaw.

Ready to serve! These are great as an appetizer for sharing or even as a meal!


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Natalie Paramore

The places I go, the things I do and what I eat.



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