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Buttermilk Fried Chicken Sliders

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**BXTCHES Gotta Warn: THIS IS A RECIPE THAT YOU WILL NEED TO ALLOW BETWEEN 1-2 HOURS TO MARINATE YOUR CHICKEN. PLAN ACCORDINGLY**

This recipe has become a favorite in our household. That sounds so cliché, right? Maybe, but true. 

Here’s the scoop. Sitting around one evening, watching some sort of show that focused on popular items that particular restaurants were known for and one of these restaurants (I have no idea the name, so sorry) made a copycat of the Chick-Fil-A chicken sandwich, but in slider form.

The unfortunate part was there was no actual recipe given. The fortunate part, he did tell us what it was he was putting in the recipe, we just had to figure out how much. Thank heavens I’m good for something. . .we played around with it and came up with something that worked. And now you get to enjoy the fruits of my hard mediocre labor. You’re welcome.

Spicy Mayo recipe here

Once again, please read the entire recipe and all notes provided before you even warm up your grease.

Buttermilk Fried Chicken Sliders

Juicy and delicious chicken, fried to a golden, crispy brown. Serve on a slider bun with a creamy spicy mayo and you may have yourself a winner.

  • 4 skinless (boneless chicken breasts (see notes below))
  • FOR THE MARINADE
  • 1 packet of ranch seasoning mix
  • 1/4 cup white sugar
  • 1 tsp salt
  • 1 cup water
  • 2 cups buttermilk
  • 1-1/2 cups pickle juice
  • FOR THE FRY MIX
  • 2 1/2 cups all purpose flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 packet ranch dressing mix
  • pinch cayenne pepper
  • salt and pepper
  • Vegetable Oil for frying
  • FOR THE SANDWICH
  • slider buns
  • spicy mayo (see link)
  • sliced dill pickles

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  1. If necessary, pound your chicken breast to an even thickness.
  2. Cut each breast into 3 equal pieces

In a large bowl combine the ingredients for your marinade

  1. Water
  2. Pickle Juice
  3. Buttermilk
  4. Ranch Mix
  5. Sugar
  6. Salt
  7. Place your chicken breast pieces in the marinade, cover and refrigerate for at least 1 hour.
  8. Once your chicken is marinated, remove from fridge and set aside. In a deep, heavy pot (one appropriate for frying), heat your vegetable oil to 360°. When filling you pot with oil, only fill to around the halfway mark.

It’s time to get your fry mix ready. In a shallow dish (like maybe a casserole dish) combine

  1. Flour
  2. Onion Powder
  3. Garlic Powder
  4. Ranch Mix
  5. Paprika
  6. Cayenne
  7. Salt and Pepper
  8. MIX WELL
  9. Once your oil is at the right temperature, remove chicken from marinade and add to the fry mix, cover well, shake off excess and place in oil. Chicken is usually done when it begins to float to the top. But, of course, make sure that the internal temperature is 165°. Drain your chicken on a towel lined plate/sheet tray.
  • By pounding out the chicken breast, it will allow them to cook more evenly. Because really, biting into raw chicken is not good eats for any BXTCH.
  • I put down 4 chicken breasts, because that’s what I use for my family. But, now that you know that you’re going to get 3 sandwiches out of 1 breast, just plan according to your family size.
  • We use slider buns for this delicious sandwich, another delectable alternative would be Hawaiian buns. Go ahead, you can thank me later.
  • If this becomes one of your families favs (and let’s face facts, it will), then I suggest (from experience) to start saving your pickle juice.
  • When assembling your sandwiches, butter and toast your buns, use the spicy mayo, add some pickles, just do you.

Adapted from some guys restaurant


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Outback Chicken

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Outback Chicken

I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task. 

I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.

As always, be sure to read entire recipe, PLUS tips before beginning.

Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.

Outback Chicken

  • 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
  • Seasoning Salt
  • Salt and Pepper
  • 4 bacon slices
  • 2 cups shredded cheddar

SAUCE

  • 1/4 cup regular mustard
  • 1/3 cup honey
  • 2 Tbsp. mayonnaise
  • 2 teaspoons dried onion flakes

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  1. After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
  2. PREHEAT OVEN TO 350 degrees F.
  3. Cook bacon using your preferred method (either on stove or in oven).
  4. Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
  5. Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
  6. Place chicken in a casserole dish, spoon sauce over each breast.
  7. Cover with bacon, then top with cheese.
  8. Bake in 350 degree F oven for approximately 30 minutes.
  • I used seasoning salt as well as salt and pepper to season my chicken. But use whatever seasoning tickle your taste buds.
  • I say 4 pieces of bacon, because it’s 4 pieces of chicken. My recommendation, cut the bacon in half, then criss cross it on top of the chicken.
  • For the sauce, the pictures below are of the sauce doubled. And that had none leftover. I recommend that you actually triple the sauce and maybe even leave a little out for dipping.
  • If planned properly, this meal can really be put together ahead of time and then put into the oven at dinner time.
  • I say cook for 30 minutes, but as with all meat, especially chicken, make sure the proper internal temperature is reached (165 degrees for chicken)

    • Outback Chicken

    Outback Chicken

    Outback Chicken

    Outback Chicken

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    Chicken Teriyaki Meatballs

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    Chicken Teriyaki Meatballs | Recipe on www.bxtchesbeblogging.com

    Chicken Teriyaki Meatballs

    I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school. 

    So all around, this recipe is a winner.

    I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Inspired by recipe found here

    Chicken Teriyaki Meatballs

    • 1 lb. ground chicken + 1/4 lb. ground pork
    • 1 large egg (beaten)
    • 1/2 cup plain breadcrumbs
    • 1 clove garlic (minced)
    • 2 inches fresh ginger (grated)
    • 1/2 tsp. soy sauce
    • 2 green onions (chopped)
    • salt and pepper to taste

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    1. Preheat oven to 400°
    2. Line a sheet pan with aluminum foil and spray with non-stick spay
    3. Place all ingredients in a large bowl
    4. Using your hands, mix until all ingredients are combined
    5. Shape into equal size meatballs
    6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
  • You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
  • My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
  • For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
  • My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
  • When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
  • Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
  • Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
  • I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs

    • Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
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