Chicken Nugget Sliders

By RogRot

Ingredients

• 3 skinless chicken breasts, cut up in bite sized pieces
• 1 1/2 cups buttermilk
• 2 cups flour
• 4 Tablespoons powdered sugar
• 3 teaspoons of salt
• 1 1/2 teaspoons of pepper
• canola oil (or peanut if you have it on hand)
• Homemade Rolls
• 1 1/2 cups warm water
• 1 Tablespoon active dry yeast
• 2 Tablespoons sugar
• 2 Tablespoons oil
• 1 teaspoon salt
• 4 cups all-purpose flour

Preparation

Step 1

Place the chicken in a ziploc bag, pour the buttermilk in and seal the bag. Store the bag in your refrigerator for 2-4 hours, allowing the chicken to marinate. After you put the chicken in the fridge, you can start the rolls, recipe follows.


When your chicken is done marinating, in another gallon-sized ziploc bag combine all the dry ingredients. Mix well. Set aside.

Start heating up your oil over medium high heat. There should be about 2" of oil in your pan. I use a thermometer to make sure my oil is heated up to about 375 degrees. Make sure your temp is always around here when you are cooking the chicken.

Once the oil is heated up, using tongs, remove the chicken from the buttermilk and place in the flour mixture. Seal bag and shake, shake, shake till the chicken pieces are evenly coated. Take about 8 pieces of chicken out at a time and place in the oil. Cook them until golden brown. Turning them once about halfway through the process. My chicken took about 2-3 minutes to cook each round. If you are worried, check the thickest piece in your first batch to see if the chicken is cooked all the way through. That will be a good gauge to see how long you need to cook the chicken.

Remove the chicken and drain on a paper towel. Repeat until all the nuggets are cooked.
Serve on a homemade roll with a little bit of lettuce and your favorite condiment.

Buns
In the bowl of a stand mixer combine the warm water, sugar and yeast. Let it proof for about 5 minutes (this means you are activating the yeast a little bit. It will get all foamy).

After you have let the yeast proof, add the oil, salt and 2 cups of the flour. Mix on medium high until everything is incorporated. Then, while mixer is on still, add the rest of the flour 1/2 cup at a time until the dough forms a ball and pulls away from the bowl. The dough will be soft and slightly tacky.

You can keep the dough in the mixer going on medium high and let the mixer knead the dough for another 5 minutes (this is what I do). You can also dump the dough onto a floured surface and knead by hand for about 8 minutes.

After the dough has been kneaded, transfer the ball of dough into a greased bowl and cover with greased plastic wrap. Set aside and let rise for 1 hour.

Lightly punch down the dough and dump onto a greased counter top. Divide the dough into 12 equal pieces. Form the pieces each into a ball and place in a greased baking pan or sheet about an inch a part. Cover the rolls with lightly greased plastic wrap and let rise for another 45 minutes.

Bake in a 400 degree oven for 12-14 minutes or until lightly browned and cooked through.

Brush the tops with butter. Serve.