Alexandra Hill

Truffle hot sauce sliders with homemade ranch

Alexandra Hill
Truffle hot sauce sliders with homemade ranch
 

Superbowl is coming up next week so I want to give you some food ideas because let’s be real, I’m at any parties for the food & drinks.

I made this with Truff original hot sauce (which I’m very obsessed with) but feel free to use whatever hot sauce you like. I also marinated the chicken with the hot sauce as well!

Some key tips, I marinated the chicken in buttermilk & seasonings for 48 hours (originally I was going for 24 but we ordered out that night so went to 48 hours and LOVED the result but 24 hours is fine).

Alsooooo, homemade ranch is top tier with a sweet Hawaiian bun…whew!

Try it below and let me know what you think!

Tools

  • Dutch oven

  • Wire rack

  • Bowls to marinate

  • Tongs

  • meat/oil thermometer

Ingredients

  • Sweet Hawaiian slider buns

  • 1 full bottle of vegetable or canola oil, any neutral high heat cooking oil (enough to deep fry the chicken)

  • 2 cups all purpose flour

  • 2 tablespoons cornstarch (this will get the chicken extra crispy)

  • Reserved everyday seasoning

    Marinade

  • 1 lb boneless, skinless chicken thighs (cut up into bite size pieces to fit the slider buns)

  • Note: 1 lb makes about 5 sliders

  • 2 cups buttermilk (full fat)

  • 2 tablespoons of your favorite everyday seasoning (this should include sweet or smoked paprika, garlic powder, onion powder, cayenne pepper, salt & pepper)

  • 1 teaspoon kosher salt

  • 1 teaspoon fresh cracked pepper

  • About 1/3 cup of your favorite hot sauce (I used Truff hot sauce. A hot sauce infused with light truffle)

    Directions

  • Season chicken with salt, pepper, everyday seasoning & hot sauce in a large bowl. Add buttermilk and let it marinate in the fridge for 24-48 hours.

    Ranch Dressing

  • 1 cup mayo (I love Duke’s Mayo)

  • 1/2 cup sour cream

  • 1/2 lemon, juiced

  • 3 tablespoons fresh chopped chives

  • 3 tablespoons fresh chopped dill

  • 3 tablespoons fresh chopped parsley

  • less than 1/3 cup buttermilk (full fat)

  • kosher salt & fresh cracked pepper to taste

    Directions

  • Combine all ingredients together, let it sit in the fridge for one hour to let the flavors come together. Taste to adjust seasoning like more salt or squeeze the other half of the lemon.

  • Truff Hot Sauce

  • 1 cup of Truff Hot sauce or your favorite

  • 2 tablespoons unsalted butter

    Directions: Combine all together in a sauce pan on low heat until butter melts and well combined

    Frying the chicken

  • TIP! Bring the chicken to room temperature before frying. Take it out the fridge for at least 30 minutes. It is key to fry chicken at room temp so the oil’s temp is still hot. If you fry cold chicken the oil’s temp will drop.

  • In a bowl, combine flour, cornstarch & reserved everyday seasoning (eye ball it, season with your heart!)

  • Take the chicken from the buttermilk marinade, dip the chicken thighs in the flour, get the flour on all sides & then sit on a wire rack. Repeat steps for the rest of the chicken. I like to leave it for like 10 minutes so the batter really sticks!

  • In a deep pot, bring oil to 350. Only add about 2 pieces of chicken into the oil so the temp doesn’t drop. Deep fry for about 4 minutes each until golden brown until chicken reaches 165 degrees with your meat thermometer. Place the fried chicken on the wire rack to let excess oil drip.

  • Place chicken on the slider bun, pour over truff sauce or whatever buffalo sauce & lots of ranch!

    ENJOY (with lots of ranch & hot sauce dripping down your hands lol)