Breaded Buffalo Chicken Bacon Salt Sliders on Hawaiian Sweet Rolls with Baconnaise
- 1 pound chicken cutlets, cut into 2 by 2-inch squares
- 1 teaspoon bacon salt
- 12 -ounce jar Buffalo sauce
- 4 tablespoons baconnaise
- 2 minced garlic cloves
- 2 cups buttermilk
- 2 cups all-purpose flour
- 4 cups canola oil
- 16 Hawaiian bread buns, toasted
- 10 -inch deep-frying pan
- 12 -inch tongs
- 1 medium mixing bowl
- 3 small mixing bowls
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Set out 3 bowls. Put the buttermilk into 1 bowl, the flour in another, and the remaining buffalo sauce in the last bowl.
Dredge the chicken in the buttermilk, and then in the flour. Carefully put them into the hot oil and cook on both sides until brown. Dip the chicken into the buffalo sauce and serve them between Hawaiian bread buns.
Recipe courtesy Brian Hill, 2010
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali