RedHot Spicy Chicken Sliders

Ingredients

• 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1 cup buttermilk, divided
• 6 boneless chicken breast cutlets, cut into 12 strips (about 1 pound)
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup vegetable oil, for frying
• 2 tablespoons melted butter
• 1 package (12 count) slider rolls, toasted
• Frank's RedHot® Buffalo Ranch Dip'n Sauce

directions

1. WHISK 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken strips, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.
2. MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.
3. REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture.
4. HEAT oil to 375°F in 10-inch skillet. Fry chicken, four pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
5. TO SERVE, place one chicken strip over each bottom half of slider rolls. Top chicken with Buffalo Ranch Dip’n Sauce, place toasted top half of rolls on chicken. Secure each sandwich with a toothpick.