Buffalo Chicken Sliders
Makes 12 Sliders
6, 4-ounce frozen boneless chicken breasts, cut in half
5 large eggs
1 cup flour
1 tablespoon Blackening Seasoning
½ cup hot sauce
¼ cup butter
¨÷ cup mayonnaise
¨ø cup sour cream
¼ cup blue cheese crumbles
1 teaspoon kosher salt (optional)
½ teaspoon black pepper
12 mini rolls
Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray.
Break eggs into a wide, shallow bowl.
In another flat dish, combine the flour and Blackening Seasoning.
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.
In a small mixing bowl combine the mayo, sour cream, blue cheese crumbles, salt and black pepper. Set aside in fridge.
Next, make the buffalo sauce by combining the melted butter with the hot sauce. Whisk to combine and set aside for now.
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.
Pour or lightly brush the Buffalo Sauce over cooked chicken breasts.
Assemble the sliders with a piece of chicken, and pour 1 tablespoon of Blue Cheese Sauce over each breast.
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