Fried Chicken Sliders with Spiced Mayo, Cabbage Slaw + Original Blue

We partnered with our friend, Chef Jennifer Luttrell of Point Reyes Farmstead to create a delicious appetizer using the iconic Point Reyes blue! The secret to all the cheeses made on the farm lies in the unique combination of 3 key ingredients: Grade A milk from a closed herd of Holstein cows that graze on the pastures overlooking Tomales Bay, the coastal fog and the salty Pacific breezes. Get inspired with their perfectly paired Fried Chicken Sliders with Spiced Mayo, Cabbage Slaw + Original Blue.

Fried Chicken Sliders with Spiced Mayo, Cabbage Slaw + Original Blue

Recipe created by Chef Jennifer Luttrell of Point Reyes Farmstead



Makes 8 sliders

Ingredients

1 garlic clove, minced 1/2 cup mayonnaise
1 tablespoon hot pepper sauce 1/2 small red onion, thinly sliced
4 cups thinly sliced cabbage (red, green or a combo works well)
1/2 cup Bread-­‐and-­‐Butter  Pickle slices, plus 1/4 cup pickle juice
4 ounces crumbled Point Reyes Original Blue
2 cups all-­‐purpose flour
1 tablespoon ground black pepper 1/2 teaspoon kosher salt
1 cup buttermilk
4 boneless skinless chicken thighs, patted dry, and cut in half Canola oil (for frying)
8 white slider rolls
2 tablespoons unsalted butter, room temperature

Directions

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, cabbage, and pickle juice in a medium bowl to combine.  Cover and chill.

Whisk flour, pepper, and 1/2 teaspoon salt in a shallow dish. Pour buttermilk into another shallow dish. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Then dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess and set on sheet pan until all pieces are ready.

Pour oil into a large heavy skillet to a depth of 1/2-­‐inch. Heat over medium heat until a deep-­‐fry thermometer registers 350°.

Working in batches, carefully place 3-­‐4 chicken thighs in pan, being careful not to crowd the skillet. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of slider rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, pickles, and cabbage slaw. Click here for printable PDF.

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