Ingredients
F
For the Buttermilk Soaked Chicken Tenders:
c
6 chicken tenders
b
1 cup buttermilk
g
1 tsp garlic powder
o
1 tsp onion powder
b
½ cup buffalo sauce
F
For the Blue Cheese Dressing:
m
½ cup mayo
s
¼ cup sour cream
b
2 - 3 tbsp buttermilk
W
1 tsp Worcestershire sauce
m
1 tsp maple syrup
g
½ tsp garlic powder
o
½ tsp onion powder
m
½ tsp mustard powder
I
½ tsp Italian seasoning
p
½ tsp paprika
c
¼ tsp cayenne
b
¼ cup blue cheese, grated
S
Salt and pepper to taste
F
For the Buffalo Sauce:
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½ cup hot sauce
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¼ cup unsalted butter
F
For the Maple Bacon:
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4 middle bacon pieces
m
¼ cup maple syrup
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1 tbsp water
w
1 tbsp wholegrain mustard
F
For the Pickled Shallots and Jalapeños:
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2 shallots, thinly sliced
j
1 - 2 jalapeños, thinly sliced
a
½ cup apple cider vinegar
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¼ cup water
s
2 tbsp sugar
s
1 tbsp salt
F
For the Breading and Frying:
a
1 cup all purpose flour
e
2 eggs, beaten
r
1 cup regular breadcrumbs
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1 cup panko breadcrumbs
c
1 cup cornflakes, crushed
I
1 tsp Italian seasoning
S
Salt and pepper to taste
N
Neutral frying oil, for frying
F
For the Assembly:
C
Ciabatta rolls
Directions
1
For the Buttermilk Soaked Chicken Tenders:
1
In a bowl, combine buttermilk, garlic powder, onion powder, and buffalo sauce.
b
1 cup buttermilk
g
1 tsp garlic powder
o
1 tsp onion powder
b
½ cup buffalo sauce
2
Add chicken tenders and let soak for at least 1 hour, up to 24 hours.
c
6 chicken tenders
3
For the Blue Cheese Dressing:
1
In a bowl, mix together mayo, sour cream, buttermilk, Worcestershire sauce, maple syrup, garlic powder, onion powder, mustard powder, Italian seasoning, paprika, cayenne, salt, pepper, and grated blue cheese.
m
½ cup mayo
s
¼ cup sour cream
b
2 - 3 tbsp buttermilk
W
1 tsp Worcestershire sauce
m
1 tsp maple syrup
g
½ tsp garlic powder
o
½ tsp onion powder
m
½ tsp mustard powder
I
½ tsp Italian seasoning
p
½ tsp paprika
c
¼ tsp cayenne
S
Salt and pepper to taste
b
¼ cup blue cheese, grated
2
Adjust consistency with more mayo or sour cream if needed. Refrigerate until ready to use.
3
For the Buffalo Sauce:
1
In a small pot, simmer hot sauce and butter, whisk until thick then set aside.
2
For the Maple Bacon:
1
Preheat oven to 170°C (340°F).
2
In a small saucepan, heat maple syrup, water, and wholegrain mustard until well combined.
m
¼ cup maple syrup
w
1 tbsp water
w
1 tbsp wholegrain mustard
3
Place bacon on a tray and brush with the maple mixture.
m
4 middle bacon pieces
4
Bake in the preheated oven for 10-12 minutes, flipping halfway through and brushing with more maple syrup until crispy and caramelized.
m
maple syrup
5
For the Pickled Shallots and Jalapeños:
1
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
a
½ cup apple cider vinegar
w
¼ cup water
s
2 tbsp sugar
s
1 tbsp salt
2
Place sliced shallots and jalapeños in a clean jar or bowl. Pour the hot vinegar mixture over them.
s
2 shallots, thinly sliced
j
1 - 2 jalapeños, thinly sliced
3
Let cool to room temperature, then cover and refrigerate for at least 1 hour before using.
4
For the Breading and Frying:
1
Set up a breading station with three shallow trays or dishes: one with seasoned all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs, panko breadcrumbs, crushed cornflakes, Italian seasoning, salt, and pepper.
a
1 cup all purpose flour
e
2 eggs, beaten
r
1 cup regular breadcrumbs
p
1 cup panko breadcrumbs
c
1 cup cornflakes, crushed
I
1 tsp Italian seasoning
S
Salt and pepper to taste
2
Remove tenders from buttermilk mix and allow remaining buttermilk to drip off.
3
Dredge each chicken tender in flour, then dip into beaten eggs, and coat evenly with the breadcrumb mixture, pressing gently to apply to the tenders.
4
Heat neutral frying oil in a pot to 190°C (350-360°F).
5
Fry chicken tenders in batches for 2-3 minutes until golden brown and cooked through. Drain on a wire rack.
6
For the Assembly:
1
Toast sandwich rolls.
2
In a mixing bowl, add tenders and some buffalo sauce, toss to coat tenders.
b
buffalo sauce
3
Assemble sandwiches with fried chicken tenders, blue cheese dressing, maple bacon, and pickled shallots and jalapeños.
C
Ciabatta rolls
