Buffalo Chicken Sweet Roll Sliders

Buffalo Chicken Sweet Roll Sliders

Prep: 15 Minutes Cook: 20 Minutes Serves: 6 Submitted by:


3 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
1 head Romaine Lettuce leaf


Step 1
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.

Step 2
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.

Step 3
Meanwhile, in a small processor or blender add Gorgonzola, sour cream, yogurt, pepper and garlic. Blend one minute and set aside.

Step 4
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.

Step 5
To assemble the sliders place a spoonful of the Gorgonzola aioli on each top and bottom, add chicken and romaine and top.