BUFFALO CHICKEN SLIDERS
Friday night dinner date… in our own kitchen.
I love my Cook. Who knew that you could have just as much fun home on a Friday night as you can at a fancy restaurant, and eat as well too! Since it was Friday, the cooking began with Cocktails. Mr. had an old fashioned ~ Rye, bitters, sugar cube, muddled orange and maraschino cherries ~ while Mrs had a St Germain cocktail ~ St Germain, champagne & soda~.
Fifth Day: Buffalo chicken sliders topped with pickled celery and carrots, simple arugula salad – tomatoes, cucumbers, Italian vinaigrette, BBQ potato chips
Sipping our delicious cocktails we began to pickle it up. When pickling in a pinch we use this method:
Mix together a vinegar of your choice, honey or sugar, and salt. Taste! If it is too sour for you add more sweet and vice versa, this is not an exact science.
Cut thin slices of your vegetable carrots, celery, onions etc.
Blanch veggies in boiling water for 2 minutes.
Drain and add to pickling mix.
For this dinner we pickled celery and carrots. After putting the delicious pickling into the fridge, begin the breading process:
Trim chicken (to avoid any weird bites) and pound so that the breast is of even thickness, then cut slider size pieces.
Marinate chicken in Frank’s Red Hot Sauce for as long as your timing allows.
Remove from Hot Sauce coat with flower, dip in egg, coat with panko bread crumbs.
Heat frying pan medium high. Make sure there is enough oil in the bottom of the pan to cook both sides in fat.
Cook 5 minutes a side.
Remove from pan>place on slider bun>top with green onion and pickles. Add a simple salad and some potato chips and you have a feast fit for a Friday night date.. at your own home!