2 Slider Recipes That’ll Make Your Super Bowl Sunday So Much Better
Whether you’re a football fan or not, there’s one thing we can all agree on: Super Bowl Sunday is the perfect opportunity to feast on comfort food. Wings, potato skins, nachos— the options for tasty game day snacks are endless. But whatever food you choose to include in your Super Bowl spread, make sure you don’t sleep on one of our favorites— sliders.
In case you’ve never stepped foot inside a White Castle and aren’t up on your party food terminology, a slider is a little burger or sandwich on a mini bun. Sliders are super flavorful, way less messy than full-sized sandwiches and burgers, and honestly, way more fun to eat. Why have one big burger when you can have a lot of little ones? That’s our motto. So on that note, we’d like to share two super tasty slider recipes for you to tackle this Super Bowl Sunday.
Buffalo Chicken Sliders
- 2 large boneless chicken breasts
- 1 1/2 cups buttermilk
- 1/4 cup Franks Red Hot Sauce
- 1/4 cup butter
- 1/2 Tbsp Redmond Garlic Pepper
- 1 1/2 cups flour (or Almond Flour)
- 1/4 tsp Real Salt kosher or fine
- 1/2 tsp onion powder
- Black pepper to taste
- 1 tsp smoked paprika
- 12 mini slider buns
- 6 slices jack or provolone cheese
- 5 cups coconut oil
- Blue Cheese Dressing
Thinly slice each chicken breast diagonally into 6 pieces.
Place the chicken pieces into a bowl. Add the buttermilk, Frank's sauce melted butter and Redmond Garlic Pepper and mix well making sure all the chicken has been coated.
Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.
In another bowl, combine the flour, Real Salt, onion powder, pepper and paprika.
Heat the coconut oil in a cast iron pan or a deep frying pan until it reaches 375 degrees F (It will just start to smoke).
Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour.
Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces.
Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.
Transfer the cooked chicken to a dish with paper towel to absorb any oil.
Season again with some Real Salt. Place a piece of chicken onto a bun and top with a half slice of cheese, a spoon full of blue cheese dressing and some more buffalo sauce. For a fun and delicious twist, add pickled carrots and celery.
French Onion Sliders
- 8 tablespoons (1 stick) butter, divided
- 2 large sweet onions, sliced
- 2 pounds ground beef
- 2 tablespoons beef base (paste), divided
- 1 tablespoon Worcestershire sauce
- Redmond Real Salt Kosher salt and black pepper
- 24 mini slider buns
- 12-16 ounces gruyere or provolone cheese, shredded
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with Real Salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Place the bottom of the buns tightly on the baking sheet.
Spoon the beef and onion mixture over the bottom buns. Top with the gruyere or provolone cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is melted and the tops of the rolls are lightly browned, about 20 minutes.