Monday, December 23, 2013

Buffalo Chicken Sweet Roll Sliders

Juicy chicken breasts are lightly breaded with a cracker Parmesan crust and dressed with buffalo sauce and creamy Havarti. Creamed with a Gorgonzola aioli and sandwiched between a Kings Hawaiian Sweet Roll, these sliders are a hit!


3 large chicken breasts
1/4 cup saltine crackers, crushed
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 cup Parmesan, grated
1/2 cup all-purpose flour
1 tablespoon Italian parsley, finely chopped
1/4 cup milk
1 egg
1 cup vegetable oil for frying
1/2 cup Buffalo style hot sauce
6 slices Havarti cheese, cut in half
1/2 cup Gorgonzola cheese crumbled
1/4 cup sour cream
1/4 cup plain yogurt
1 teaspoon lemon pepper
1 clove garlic
12 Kings Hawaiian rolls, cut in half
Romaine lettuce


To make fried chicken, slice breasts in half through the middle lengthwise creating 6 thin breasts. Cut each in half ending with 12 pieces. In a shallow dish, mix together the crushed crackers, garlic powder, salt, pepper, paprika, Parmesan, flour and parsley. In a separate dish, whisk together the milk and egg.

Heat the oil in an electric skillet set to 350°F. Dip the chicken into the egg and milk, and then dredge in the dry ingredients until thoroughly coated. Fry chicken in the hot oil for about 8 minutes per side, or until the chicken is cooked through. Remove from the oil, brush chicken tops with Buffalo style hot sauce, place cheese on top and set aside.

Meanwhile, in a small processor or blender add Gorgonzola, sour cream, yogurt, pepper and garlic. Blend one minute and set aside.

To toast Kings Hawaiian rolls, place cut side up on a large cookie sheet and broil on low for about 5 minutes or until lightly browned.

To assemble the sliders place a spoonful of the Gorgonzola aioli on each top and bottom, add chicken and romaine and top.

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