Score big with these Super Bowl sliders

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Buffalo Chicken Super Bowl Sliders

Updated: March 3, 2012 8:18AM

The National Restaurant Association predicts that a whopping 48 million people will order take out on Super Bowl Sunday this year.

When the New England Patriots battle the New York Giants for the NFL Championship on Feb. 5, most folks will feast on pizza, wings, nachos, potato skins, chips and dips in between watching fumbles and funny commercials. Sure, most of these menu items are just a phone call away, but why not throw caution to the wind and whip up some home-cooked gluttonous goodies for the big game?

Game day fare offers even the most heath conscious cook the chance to dabble on the culinary dark side. Go ahead and fry something!

My little buffalo chicken sliders are a perfect little splurge for hungry football fanatics; they’ve been known to make grown men swoon. Don’t let their diminutive size fool you, these sandwiches pack a well balanced and powerful punch that will surely satisfy the hardiest man of food cravings out there.

If the spice lingers a little too long, just chase them down with a cold beer. There’s plenty of time to dine on steamed fish and lemon wedges, but Super Bowl Sunday comes once a year. Live it up!

Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.

Mel’s Buffalo Chicken Super Bowl Sliders

Makes 12 small sandwiches

1 1/2 cups Franks Red Hot

4 Tablespoons butter

2 teaspoons cider vinegar

3 chicken breast cutlets (also labeled “thin sliced”)

3 eggs beaten

2 cups flour

Salt, pepper and garlic powder

Peanut or canola oil

1 cup crumbled Gorgonzola

2 celery stalks, thinly sliced, leaves reserved

8 Tablespoons blue cheese dressing

4 Tablespoons chives, minced

12 small (3-inch) bakery rolls, warmed

Combine the Frank’s Red Hot and the butter in a small sauce pan and heat until butter melts. Mix in the vinegar and keep the sauce warm.

Pound the chicken cutlets between two pieces of plastic wrap until ¼-inch thick. Cut each cutlet into quarters. Season both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and season with salt, pepper, and garlic powder. Place the beaten egg near the flour. Coat each piece of chicken with egg and transfer to the seasoned flour. Coat chicken with the flour and shake off the excess. Return the chicken to the egg and back to the flour to make a second coat. Repeat until all 12 pieces of chicken are double coated.

Pour oil into a deep skillet until it reaches half way up the pan. Heat to 375 degrees or a cube of bread bubbles and turns golden. Fry the chicken in batches until golden brown, crispy and cooked through (about 8-9 minutes). Drain chicken on paper towels.

Using tongs, dip each portion of fried chicken into the warm sauce to coat. Place sauced chicken on a parchment lined sheet pan and top with crumbled blue cheese. Place the chicken into a warm oven until cheese melts.

Meanwhile, cut the warm rolls and spread the bottom with a little blue cheese dressing. Place a few celery leaves on the dressing, top with the chicken and garnish with chives and sliced celery. Place the top of the roll on the slider and serve.