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Buttermilk Fried Chicken Slider

Recipe from: The Burnt Truck

Heat things up with The Burnt Truck in Irvine, California where small is beautiful as they serve up bite size sliders with comforting toppings like PB 'n' J and Buttermilk Fried Chicken.

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Seasoning blend:
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cayenne pepper

Country Gravy:
¼ pound butter
¼ cup flour
1 liter milk
1 teaspoon seasoning blend

Slider:
1 pound boneless, skinless chicken breast, cut into ½-inch pieces
1 cup buttermilk
2 tablespoons seasoning blend
1 cup flour
Oil for deep-frying
2 tablespoons country gravy
2 large potatoes
¼ cup butter
¼ cup heavy cream
4 cloves roasted garlic

For the Seasoning Blend:
Mix all ingredients well.

For the Country Gravy:
Melt butter in small pot over low-medium heat. Add flour to make roux.
When roux is smooth (approximately 10 minutes) add milk. Continue to stir until thickened (approximately 10 minutes).
Add seasoning blend and additional salt if needed.

For the Slider:
Place chicken into bowl with buttermilk and 1 teaspoon of seasoning blend. Let sit over night.
Heat oil to 325 degrees Fahrenheit.
Put remaining 1 teaspoon of seasoning blend and flour into mixing bowl for dredging. Dredge chicken in flour and deep fry until golden brown and cooked through.
Meanwhile, heat potatoes in separate pot and cook until cooked through. Mash potatoes with potato masher and add butter and heavy cream. Add roasted garlic and season to taste.

To serve:
Place mashed potatoes on bottom of toasted bun. Place fried chicken on top and pour gravy over chicken

Yield: 3 servings