Chicken And Egg Salad

Potatoes, gravy and fried chicken all served to go on a bun! Courtesy of the Burnt Truck.
Directions for: Buttermilk Fried Chicken Slider

Ingredients

Seasoning blend

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp salt

tsp ground cumin

tsp ground coriander

tsp cayenne pepper

Country Gravy

lb(s) butter

cup flour

1 L milk

1 tsp seasoning blend

Slider

1 lb(s) boneless, skinless chicken breast, cut into -inch pieces

1 cup buttermilk

2 Tbsp seasoning blend

1 cup flour

Oil for deep-frying

2 Tbsp country gravy

2 large potatoes

cup butter

cup heavy cream

4 clove roasted garlic

Directions

Seasoning blend

1. Mix all ingredients well.

Country Gravy

1. Melt butter in small pot over low-medium heat. Add flour to make roux.

2. When roux is smooth (approximately 10 minutes) add milk. Continue to stir until thickened (approximately 10 minutes).

3. Add seasoning blend and additional salt if needed.

Slider

1. Place chicken into bowl with buttermilk and 1 teaspoon of seasoning blend. Let sit over night.

2. Heat oil to 325 degrees Fahrenheit.

3. 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.

4. 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.

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

See more: Main, Lunch, Dinner, Fry, Chicken, Potatoes