Crispy Fried Buffalo Chicken Sliders
These buffalo chicken sliders are made with perfectly crispy fried chicken tossed in buffalo sauce with the best homemade blue cheese dressing, all served on sweet Hawaiian rolls. An amazing game day sliders recipe that’ll have your crowd cheering for Buffalo!
Servings: 12 sliders
Ingredients
- 3 - 3½ lbs boneless skinless chicken breasts or thighs
- 2 tablespoons Spice That Jalapeno All-Purpose Seasoning or your favorite all-purpose seasoning
- ⅓ cup pickle juice from a jar
- 1 - 1½ cups buttermilk
- 2 cups all-purpose flour
- 1 cup rice flour
- 1 tablespoon black pepper
- 1 tablespoon salt
- frying oil amount will vary based on pan used
- ½ - ¾ cup buffalo sauce like Frank's Red Hot Wing Sauce
- 12 count pack King's Hawaiian Original Sweet Rolls
- shredded lettuce, sliced roma tomatoes, blue cheese dressing for topping
Instructions
- Trim the excess fat off the chicken, then cut into slider-sized pieces. For boneless chicken breasts, cut into 3 equally-sized pieces. For boneless thighs, cut into 2 pieces. Add the cut chicken pieces to a large mixing bowl.
- Add about 1 tablespoon of Spice That seasoning to the bowl with the chicken, and mix around so the seasoning is distributed evenly. Then add pickle juice and buttermilk. Mix together so the chicken is evenly coated. If needed, add more buttermilk to cover the chicken. Cover the bowl with plastic wrap and refrigerate for 3-4 hours.
- Make the dredging station - In a large bowl, mix together all purpose flour, rice flour, black pepper, and salt. Set a wire cooling rack upside down on top of a sheet tray.
- Add frying oil to a large heavy-bottomed pot or pan. Heat the oil over medium heat until it reaches about 350℉. *Make sure that your pot is large enough so the oil doesn't overflow when you add the chicken.
- While the oil is heating up, coat the chicken pieces in the flour mixture - Working one piece at a time, remove the chicken from the marinade, allowing excess liquid to drip off, and transfer to the bowl with the flour. Toss to evenly coat the chicken in flour. Transfer to the upside down cooling rack. Repeat until all chicken pieces are floured. Then place each piece of chicken back in the flour mixture again for a second coat. Transfer back to the cooling rack once again.
- Cut the Hawaiian rolls in half horizontally to create top and bottom buns. Then separate into individual rolls. Set aside.
- Working in batches, fry chicken pieces until golden and crispy and the internal temperature reaches 165℉. As each piece finishes, transfer to a wire cooling rack to drain. Immediately season hot chicken with another sprinkle of all-purpose seasoning or just salt. *Breast pieces will cook more quickly; thighs can be cooked to a higher temperature of about 170-175℉ for extra crispiness.
- Add buffalo sauce to a large bowl. Add about 3 pieces of fried chicken at a time to the bowl and toss to evenly coat in the sauce. Transfer the buffalo chicken to the bottom of the slider buns.
- Assemble the sliders - Spoon blue cheese dressing over the chicken, top with shredded lettuce and sliced tomato. Add the top bun. Serve immediately.
Video
Notes
- Skip the rice flour if needed – Using rice flour in the dredge is a common practice for crispier fried chicken. However, you can use only all-purpose flour and the result will still be fantastic. Just be sure to still do the two coats of flour, spaced out by about 5-10 minutes.
- Cooling rack trick – Use a wire cooling rack flipped upside down for your flour-dredged chicken, so you don’t get that wet, soggy breading on the bottom.
- Dress sliders right before serving – Toss the chicken in buffalo sauce and assemble the sliders immediately before serving. This will help prevent soggy chicken.
- Our favorite homemade blue cheese dressing - These sliders are best served with our blue cheese dressing. You can find the recipe on our sister site here: https://pelletsandpits.com/chunky-blue-cheese-dressing/