Good Morning bloggie friends! I hope your Friday goes fast and your weekend goes slooooow. I would like to announce that I did show some restraint yesterday and did not make another batch of fried pickles. I say restraint, but I was pretty busy in the kitchen most of the afternoon, so it could very well be because I was too busy to go through the fried pickle process. I’ll just take all of the credit for having self-control and call it a day.
Like I mentioned, I was a busy kitchen bee yesterday. I did not know what I wanted to make for dinner so I made goodies for Nick and his friends instead. I hoped that during that process some divine recipe creation would hit me and I would be able to get down to business on dinner. Well, something great did come to mind and it turned into an amazing meal. I do have a slight disclaimer though: Make this meal my way and you MAY breathe FIRE. Okay, now that I’ve given you fair warning I think it’s time to tell you what I created.
Last night I made Spicy Hot Buffalo Chicken Sliders. Now, I know not everybody likes to breathe fire, so I do have a solution. In fact, I will admit that I went a little overboard on the spiciness, but the sauce did have a pretty amazing taste. I’ll give you the solution in the ingredients and directions so do not worry! I also got to thinking about the small little slider buns that we so frequently see these small sandwiches on. Personally I did not want to buy small buns, but I could not just have shredded chicken on a plate and call it a slider either. In a stroke of genius, I decided to make Homemade Buttermilk Biscuits as the buns. Awesome, huh? Yes, I thought so myself.
Let’s just get down to it. Here are the ingredients you will need for the chicken sliders:
- Olive oil
- 2 chicken breasts, cooked and shredded
- 12 ounces spicy hot buffalo wing sauce -- here is the solution to toning the spice down: use ½ cup of the spicy stuff OR get a milder sauce and use as much as you want. It’s pretty easy – do not worry!
- 1 cup chicken broth
- ¼ cup brown sugar
- 1 celery rib
- 4 ounces crumbled blue cheese
- Pepper to taste
- ½ teaspoon Essence
- Heat olive oil in medium skillet over medium – high heat
- Add chicken and a few dashes of spicy buffalo sauce to coat each chicken breast, pepper and Essence
- Cook over medium heat until chicken is fully cooked
- Remove from heat and allow the chicken to cool, and then shred the chicken
- Return shredded chicken to skillet; add a few more dashes of spicy buffalo sauce to coat and 2 or 3 tablespoons brown sugar and cook for an additional 3 minutes
- In the meantime, add the remainder of the spicy buffalo sauce, chicken broth, brown sugar and pepper to a crock pot over high heat
- Remove the chicken from the skillet and add the chicken to the crock pot. Let simmer in crock pot for 2 hours
- After the 2 hours and when your biscuits are baked, reduce to slow heat and add the crumbled blue cheese
- Then create the slider and serve with celery slices
Now here is what you will need for the Buttermilk Biscuits:
Recipe Inspired By: Alton Brown
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 to 2 teaspoons sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
- Preheat oven to 450 degrees F
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and sugar
- Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs
- Make a well in the center and pour in the chilled buttermilk
- Stir just until the dough comes together – you want a very sticky dough
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 6 or 8 times
- Press into 1 inch thick round and cut out biscuits with a 2 inch cutter
- Place biscuits on a lightly greased baking sheet so they are just touching
- Reform scrap dough and work as little as possible and continue cutting
- Bake until biscuits are tall and lightly golden on the top, about 15 minutes
Once your chicken is cooked and you’ve added the blue cheese, it is pretty easy to put these sliders together. All you have to do is cut a biscuit, add some chicken mixture and eat away! I LOVED this meal, especially with the biscuits. The biscuits turned out perfectly and gave the meal an added appeal. Plus the biscuits pair well with the sauce and soak all of the extra juices up. Even thinking about our dinner makes my mouth water. If you make it like I did and use the entire bottle of hot sauce, make sure you have a couple of tall glasses of water with you. You will most definitely need them!
Now this meal would probably be filling on its own, but I whipped together some potato wedges. They are super easy to make. The oven is already preheated to 450 degrees, so keep it there. Slice a couple of Idaho potatoes into wedges, season with salt and pepper and cook for about 30 to 35 minutes. If you time it like I did, everything will come together at the same time! We dipped the potato wedges in the extra sauce and it was powerful!
I hope you all give this a try; it really is not that hard. In fact if you want an expedited version of this meal, just take a look below. You can whip this together in about 30 to 35 minutes!
Happy Friday Everybody
Until Next Time,
Quick Version: Eliminating the crock pot - you do not necessarily have to cook it in the crock pot for 2 hours. You can easily just eliminate the chicken broth, smother the chicken in the sauce over the stove [once cooked] and add the blue cheese and VOILA you’ve got a meal in about 30 minutes