Buffalo Chicken Sliders

 This is perfect for watching the Lions, the playoffs or anytime.

1 lb. boneless skinless chicken thighs

1/2 c. premade buffalo sauce

3/4 - 1 c. flour

1 - 2 eggs

1/4 tsp. each: salt, pepper, granulated garlic

pinch red pepper flakes

2 - 3 T. each: butter, olive oil 

1 package Hawaiian rolls 

On a clean cutting board cut chicken into fourths and place into a clean bowl, set aside.

In a clean bowl, combine flour, red pepper flakes, half of garlic, salt, pepper. 

Mix with a clean fork, set aside.

Crack egg into a clean bowl, add rest of salt, pepper, garlic. 

Mix with a clean fork, set aside.

Melt butter in a microwave safe bowl for a few seconds. 

Remove butter from microwave carefully. 

Preheat skillet to medium high heat, lower heat to medium. 

Split rolls in half, brush rolls with butter and place bread face side down for a few seconds to toast. 

Remove rolls from skillet and set aside. 

Dip chicken pieces into eggs to coat on both sides and dredge both sides of chicken in flour. 

Heat skillet to medium if needed and add oil. 

Add chicken to skillet and fry chicken in batches on 1 side for a few minutes.

Flip chicken over and fry on other side for a few minutes more. 

When ready to serve:

With a clean pastry brush, brush buffalo sauce on top half of rolls.

Arrange chicken on rolls and top chicken with the top half of rolls.

Serves 6.