Crispy Buffalo Chicken Sliders
These Buffalo Chicken Sliders make the perfect game day eat, appetizer, or even family dinner with a fun, finger food twist. Crispy, zesty buffalo-style fried chicken breasts are topped with delicious, melty cheese, placed on Hawaiian rolls, and then broiled to perfection. It's a recipe that has everyone begging for more.
Servings: 12
Ingredients
- 4 chicken breasts cut into bun size pieces
- ½ cup buttermilk
- 3 egg whites
- ⅓ cup buffalo sauce
- 1 cup flour
- 1 cup breadcrumbs
- 1 ½ teaspoon Slap Ya Mama
- 1 teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 cups vegetable oil
- 12 Hawaiian rolls
- 6 slices provolone cheese
- 1 tablespoon butter melted
Instructions
- In a large pan or skillet, heat oil over medium heat
- Set up a dredging station using two shallow bowls. In one bowl, add egg whites, buttermilk, and buffalo sauce
- Using a hand mixer, beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak
- In the other shallow bowl, add in flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama. Whisk well to combine
- Cut chicken into mini bun sized pieces
- Dredge chicken pieces first in egg white mixture, making sure to fully coat each piece
- Place egg white coated chicken into flour/breadcrumb mixture. Press dry mixture onto chicken pieces with clean hands, ensuring that every nook and cranny is coated
- Drop coated chicken pieces into preheated oil and cook on both sides for 5-7 minutes or until crispy and golden brown on the outside and fully cooked (no pink) on the inside. Remove from oil and place on a paper plate lined with paper towels
- Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick spray
- Place fried chicken pieces onto bottom of rolls, ensuring each roll has a piece of chicken
- Generously drizzle chicken with buffalo sauce
- Top with provolone cheese
- Place rolls on top of the mini sliders and brush with melted butter
- Heat oven on low broil
- Place in oven for 2-3 minutes or until top of rolls are slightly golden and cheese has melted
- Remove from oven, serve while hot, and enjoy
Notes
- Always Use Buttermilk: Regular milk isn't the same. Buttermilk has an acidity that helps create a super crispy final product. If you don't have buttermilk, and you don't want to go to the store, you can just make your own buttermilk. Add a tablespoon of vinegar or lemon juice to a one cup measure and then fill with milk. Let it sit for about five to ten minutes. Presto. You have buttermilk!
- Marinate the Chicken: This is optional but if you've got the time, I highly recommend it. It makes the chicken extra tender and juicy.
- Slider-Sized Chicken: Cut the chicken breasts to fit your slider buns. You want these sliders to be easy to eat, and it's hard to do that if you have a piece of chicken that's far bigger than your rolls.
- Watch the Broiler Carefully: You want to keep them from burning which can happen quite easily.