Makes 6 sliders; Takes ~ 30 min + marinating time
Ingredients & Method for Blueberry Dijonnaise
- 1/3 cup good blueberry jam
- 3 tbsp dijon mustard
- 3 tbsp mayonnaise
- 1-2 tbsp half and half
- Pinch of salt
In a small food processor mix all ingredients except half and half together. Assess the consistency and add 1-2 tbsp of half and half and re-blend (if you prefer it slightly less viscous). Refrigerate.
Ingredients and Method for Buttermilk Fried Chicken Sliders
- 2 cups full fat buttermilk
- 3 small chicken breasts, cut in half, pounded thin ~ 6 sliders
- 6 slider rolls
- 4-6 cups canola oil for frying
- Lots of salt (~1 tbsp)
- 2 glugs of olive oil
- Lettuce
- Tomato
- Mayo
- 2 cups ap flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp salt
- 1/2 tbsp black pepper
If time permits, marinate the chicken in salt, olive oil and buttermilk for 2+ hours in fridge.
Once ready to cook, heat the canola oil in a Dutch oven or large pot and preheat oven to 250F.
Meanwhile, make your dredge by combining pepper, 1 tbsp salt, paprika, flour and garlic powder.
Allow excess buttermilk mixture to drip off chicken and then dip each piece in your flour dredge.
Once the oil is 350F, fry the chicken in two batches until golden ~ 5-6 min depending on thickness.
Place all chicken on baking sheet and put in the oven for another 5-6 min.
Time to assemble. Each one we build like this: Bun, mayo, lettuce, chicken, tomato, blueberry dijonnaise, bun top.
Sink your teeth into that bad boy. Happy summering:)
More warm weather favs? Sure I got some:
- Za’atar Spiced Salmon Bowl with Parsley Pilaf
- Slow Roasted Ribs with Purple Potato Salad
- Shrimp and Stone Fruit Salad with Prosecco Citrus Vinaigrette
- Lemon Butter Lobster Rolls
- Eggplant Sandwich with Tarragon, Pistachio Pesto and Burrata
