Original Creole Seasoning 
Pulled Pork Nachos
These pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy…
Get RecipeThese sliders by @creoleseoul are ready to bring a real kick to your next game night or party! Between the marinade, breading, spicy mayo, and buffalo sauce, this recipe is absolutely flavor-packed from every angle. Give it a try!
Ingredients
-
vegetable oil – enough for frying
-
2 tablespoons butter
-
Dill pickle circles
-
Shredded lettuce
-
1 pack Savory Butter Hawaiian rolls
-
1 bottle Buffalo sauce
-
Chicken Marinade
-
1lb boneless skinless chicken thighs
-
2 eggs
-
½ cup hot sauce
-
¼ cup pickle juice
-
Tony Chachere’s Creole Seasoning
-
Smoked paprika
-
Chicken Breading
-
1 cup self rising flour
-
½ cup cornstarch
-
Tony Chachere’s Creole Seasoning, to taste
-
Onion powder, to taste
-
Garlic powder, to taste
-
Italian seasoning, to taste
-
Smoked paprika, to taste
-
Spicy Mayo
-
3/4 cup mayo
-
2 tablespoons Louisiana or Crystal hot sauce
-
2 teaspoons Tony Chachere’s Creole seasoning
- Clear
Directions
- Cut chicken thighs in half, and combine the chicken pieces and all marinade ingredients in a large bowl. Cover and place in the fridge for at least an hour.
- Add all spicy mayo ingredients to a small bowl and stir together until smooth. Place in fridge until ready for use.
- Heat oil in skillet on medium high heat until it reaches 350 degrees.
- Combine all breading ingredients in a large bowl or shallow dish. Remove a chicken piece from the marinate and coat in the flour mixture and set onto a wire rack. Repeat until all chicken thighs are breaded. Let chicken rest on the rack for 15 minutes.
- Working in batches, place a few pieces of the chicken into the oil at a time, and let fry for 3-4 minutes on each side. Set finished pieces onto a paper towel-lined plate.
- In a separate skillet, melt 2 tablespoons of butter over medium heat. Split each bun into two pieces and place them into the skillet, with the inside facing down into the skillet. Let them brown for about 2-3 minutes or until desired toasting.
- Add Buffalo sauce to a microwave safe bowl and microwave the sauce for 2 minutes.
- Spread both sides of the buns with the spicy mayo, add a pinch of lettuce to the bottom buns. Dip the chicken thigh pieces into the Buffalo sauce to coat then add onto a bottom slider. Add two pickles onto each piece of chicken and top with the other bun. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Stuffed Poblano Peppers
Delve into the ultimate flavor explosion with these stuffed poblano peppers by @firehousegrub. These peppers are…
Get Recipe