Last Wednesday, we featured Rodney’s review on Orange County’s Burnt Truck, featuring specialty sliders that tilt the scales of deliciousness. It all starts with a hearty portion of perfectly cooked buttermilk fried chicken that’s both crunchy on the outside and moist and juicy on the inside. The Hawaiian-style mini buns give the sliders a slightly sweet flavor. To create the sandwich, garlic mashed potatoes are spread over a
Hawaiian style mini bun, then a piece of fried chicken is added with a dollop of white country gravy. Thanks to our good friends over at Food Network’s, Eat St., we’re rolling the Burnt Truck’s kitchen into your kitchen with its Buttermilk Fried Chicken Slider. Absolutely perfect for this Sunday’s Superbowl festivities, and a must-have on your serving menu. You’ll need to prep these the day before, so you’ll want to get started on Saturday.
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The Buttermilk Fried Chicken Slider
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 cup buttermilk
- 1 cup flour
- 1/4 (1 stick) pound butter
- 1/4 cup all-purpose flour
- 1 liter milk
- 2 large potatoes
- 1/4 (1/2 stick) cup butter
- 1/4 cup heavy cream
- 4 cloves roasted garlic
- Salt and freshly ground black pepper
- Oil, for deep-frying
- 3 slider buns
For the seasoning blend:
Mix together the chili powder, garlic powder, onion powder, black pepper, salt, cayenne pepper, coriander and cumin.
For the sliders:
Place the chicken into a bowl with the buttermilk and 1 teaspoon seasoning blend. Let sit overnight.
For the country gravy:
Melt the butter in small pot over medium-low heat. Add the flour and stir to make roux. When the roux is smooth (after about 10 minutes), add the milk. Continue to stir until thickened, about 10 minutes more. Add 1 teaspoon seasoning blend and additional salt if needed. Keep warm.
For the potatoes:
Meanwhile, cook the potatoes in separate pot and cook until cooked through. Mash with a potato masher and add the butter and heavy cream. Add the roasted garlic and season with salt and pepper. Keep warm.
Heat the oil in a deep-fryer to 325 degrees F.
Put 1 teaspoon seasoning blend and flour into a mixing bowl for dredging. Dredge the chicken in the seasoned flour and deep-fry until golden brown and cooked through.
Toast the buns. Spread the mashed potatoes on the bottom of the buns. Place some fried chicken on top and pour some gravy over the chicken. Place the top bun on top and serve.