Imported from Instagram

Honey Buffalo Chicken Bacon Ranch Sliders

Name: Honey Buffalo Chicken Bacon Ranch Sliders
Prep time: 70 min
Cook time: 32 min
Total time: 102 min
Yield: 6 servings
Cuisine: American
Ingredients: Chicken thighs; Buttermilk (For the marinade); Pickle juice (For the marinade); PoggioliEats Cajun seasoning (Used in the marinade and coating; composition not specified); Potato starch (For the coating); Flour (For the coating; type not specified); Frying oil (For deep-frying); Hot sauce (For the honey-buffalo glaze); Butter (For the honey-buffalo glaze); Honey (For the honey-buffalo glaze); Hawaiian slider rolls; Havarti slices (For the bottom halves of the rolls); Mozzarella slices (For the top halves of the rolls); Bacon; Roasted garlic butter (For brushing the assembled sliders); Ranch (For serving; composition not specified)

Recipe by Brandon Poggioli @poggiolieats · Instagram

Imported by Christian Bedolla on SeeMeCook

Crispy Cajun-seasoned chicken thighs are coated in a honey-buffalo glaze and layered with bacon, Havarti, and mozzarella in Hawaiian slider rolls. The assembled sliders are baked with roasted garlic butter and served with ranch.

6 servings102 minAmerican

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Ingredients

Chicken thighs
Buttermilk (For the marinade)
Pickle juice (For the marinade)
PoggioliEats Cajun seasoning (Used in the marinade and coating; composition not specified)
Potato starch (For the coating)
Flour (For the coating; type not specified)
Frying oil (For deep-frying)
Hot sauce (For the honey-buffalo glaze)
Butter (For the honey-buffalo glaze)
Honey (For the honey-buffalo glaze)
Hawaiian slider rolls
Havarti slices (For the bottom halves of the rolls)
Mozzarella slices (For the top halves of the rolls)
Bacon
Roasted garlic butter (For brushing the assembled sliders)
Ranch (For serving; composition not specified)

Steps

1
Place the chicken thighs in a bowl or container with the buttermilk, pickle juice, and Cajun seasoning. Turn or stir to coat, cover, and marinate for at least 1 hour.
2
Combine the potato starch, flour, and Cajun seasoning for the coating.
3
Lift the chicken from the marinade and coat it in the potato-starch mixture.
4
Heat frying oil to 350°F (175°C). Fry the coated chicken for about 12 minutes, until cooked through to an internal temperature of 165°F (74°C).
5
Transfer the fried chicken to a wire rack and let it cool slightly.
6
Melt the butter with the hot sauce and honey. Brush the mixture over the chicken.
7
Cook the bacon until crispy.
8
Arrange the Hawaiian slider rolls in their top and bottom halves. Place Havarti on the bottom rolls and mozzarella on the top halves.
9
Heat the rolls with their cheeses until the cheese is slightly melted.
10
Layer the glazed chicken and crispy bacon over the Havarti on the bottom rolls.
11
Add the top rolls, then brush them with roasted garlic butter.
12
Bake the sliders covered for 10 minutes.
13
Uncover and bake for a further 5 minutes, until golden.
14
Serve the sliders with ranch.

Notes

The source does not provide ingredient quantities or the number of sliders. It also does not specify how to heat the cheese on the rolls before assembly; use a suitable heating method without assuming an unprovided temperature. Frying time can vary with the size and thickness of the chicken; the stated 165°F internal temperature is the doneness check.