Buffalo Chicken Sliders

Ingredients:

For the Buffalo Chicken:

• 2 lbs chicken tenders

• 1 cup buttermilk

• 1/2 cup all-purpose flour

• 1/2 cup potato starch

• 1 1/2 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• Oil, for deep frying

• 1/2 cup Frank’s Cayenne Pepper sauce

• 1/3 cup butter

For the Bleu Cheese Sauce:

• 1/4 cup sour cream

• 2 tablespoons mayonnaise

• 1/4 cup crumbled bleu cheese (or more if you like)

• 1 teaspoon garlic powder

• Salt and pepper, to taste

For the Celery Brunoise:

• 2 stalks from the heart of the celery including the leaves, finely diced

Additional:

• 12 mini brioche buns, sliced and toasted

• Extra Buffalo sauce for drizzling

Instructions:

• Prepare the Chicken:

  • Pound the chicken tenders inside of a gallon sized ziploc bag to a uniform thickness of about 1/4 inch. Cut the tenders in half.

  • In a bowl combine buttermilk, salt, black pepper, garlic powder, and cayenne pepper.

  • Place the tenders in the buttermilk mixture and marinade overnight.

• Make the Buffalo sauce:

  • Melt the butter in a small sauce pan. Whisk in the hot sauce.

  • Bring to a simmer and remove from the heat. Allow the sauce to cool.

• Make the Blue Cheese Sauce:

  Combine the sour cream, mayo, garlic powder, and blue cheese. Refrigerate until needed.

• Deep Fry the Chicken:

  • Heat oil in a deep fryer or large pot to 375°F (190°C).

  • Mix the flour and the potato starch.

  • Drain the marinade off of the tenders and dredge the tenders in the flour mixture.

  • Fry the breaded chicken in batches until golden brown and cooked through, about 3-4 minutes per piece.

  • Drain on paper towels.

  • Hold in a warm oven. (195 degrees)

• Coat with Buffalo Sauce:

  • Once all chicken pieces are fried and drained, toss them in Buffalo sauce until evenly coated.

• Assemble the Sliders:

  • Place a piece of Buffalo chicken on the bottom half of each mini brioche bun.

  • Drizzle with additional Buffalo sauce if desired.

  • Spoon over the bleu cheese sauce generously.

  • Sprinkle with celery brunoise for a crisp contrast.

  • Cover with the top half of the mini brioche bun.

• Serve:

  • Serve the Buffalo Chicken Sliders immediately, while still warm, accompanied by extra bleu cheese sauce for dipping.