When asked to provide a recipe, the Burnt guys all agree the way to a hungry heart is through fried chicken. A virtual Hungry Man dinner that fits in the palm of your hand, layers of flavor from hearty gravy and garlicky mashed potatoes make for comfort cooking. Get to know them better in parts one and two, but not before loosening the belt buckle to make room for some chicken.
Buttermilk Fried Chicken Sliders
Makes 8 sliders
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Slider ingredients:
1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
1 cup buttermilk
2 teaspoons seasoning blend
1 cup flour
Oil for deep-frying
2 tablespoons country gravy
2 large potatoes, peeled
1/4 cup butter
1/4 cup heavy cream
4 cloves roasted garlic
Salt and pepper to taste
Slider directions:
Place chicken into bowl with buttermilk and 1 teaspoon seasoning blend. Let sit in fridge overnight.
Heat oil to 325 degrees.
Put remaining 1 teaspoon of seasoning blend and flour into mixing bowl. Dredge chicken in flour and deep fry until golden brown and cooked through.
Meanwhile, place potatoes in a separate pot, cover with water and cook until heated through, approximately 20 minutes. Mash potatoes with potato masher, then 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.
Seasoning blend ingredients:
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Seasoning blend directions:
Combine ingredients and set aside.
Country gravy ingredients:
1/4 pound butter
1/4 cup flour
1 quart milk
1 teaspoon seasoning blend
Salt to taste
Country gravy directions:
Melt butter in small sauce pot over low-medium heat. Add flour to make roux.
When roux is smooth (approximately 10 minutes), add milk. Continue to stir until it thickens (approximately 10 more minutes).
Add seasoning blend and additional salt, if needed.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.