Game Day Sports Bar Half Page Menu Recipe

1. Marinate the chicken

Cut the chicken thighs into 8 roughly equal pieces (one per slider). In a bowl, whisk together buttermilk and 2 tablespoons of the hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

2. Prepare dredge

In a shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly so the seasonings are evenly distributed.

3. Heat oil

Pour vegetable oil into a medium skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

4. Dredge and fry

Remove chicken from buttermilk, letting excess drip off but do not pat completely dry. Dredge each piece in the flour mixture, pressing to adhere. Fry in batches so pieces have space and the oil temperature stays near 325–350°F. Fry 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet.

5. Toast slider buns

Split the brioche slider buns and brush cut sides lightly with softened butter. Toast in a skillet over medium heat or under a broiler for 1–2 minutes until golden — watch carefully to avoid burning.

6. Assemble sliders

On the bottom bun, place a small handful (about 1–2 tbsp) of shredded lettuce, one fried chicken piece, a drizzle of buffalo-butter sauce (see next section), a sprinkle of blue cheese crumbles, a pickle slice, and top with the bun crown. Serve immediately with extra sauce or ranch for dipping.

1. Make buffalo-butter sauce

In a small saucepan over low heat, melt the unsalted butter. Stir in 1/2 cup hot sauce, brown sugar, and white vinegar. Warm gently until combined and slightly reduced, about 2–3 minutes. Taste and adjust heat or sweetness. Keep warm until ready to toss with fried chicken.

2. Make cooling ranch slaw

In a medium bowl, whisk together mayonnaise, sour cream, minced garlic, chopped chives, dried dill, kosher salt, and black pepper. Add shredded cabbage and carrot, toss until evenly coated. Chill until ready to serve. The slaw is used sparingly on each slider for a cool contrast, or served on the side.

3. Finish chicken with sauce

When the fried chicken is hot and resting on the rack, toss each piece briefly in the warm buffalo-butter sauce or brush the sauce on each piece so it’s well coated but not soggy. This preserves crispness while adding flavor.

Offer extra hot sauce, blue cheese crumbles, or ranch on the side. Serve sliders immediately while chicken is hot and crisp. Estimated serving: 2–4 people (8 sliders).