Crispy Creeper Chicken Sliders

Ingredients

• 16 Grown in Idaho^® Super Crispy Waffle Fries, to use as buns
• 2 Large Boneless Skinless Chicken Breasts
• ½ C Dill Chip Pickles
• 1 C Vegetable Oil, for frying
• For the Buttermilk Mix
• 1 C Buttermilk
• 2 T Sriracha (or your hot sauce of preference)
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Garlic Powder
• For the Flour Mix
• 1 C All Purpose Flour
• 3 T Corn Starch
• 1 T Paprika Powder
• ½ tsp. Cayenne Powder
• 1 tsp. Garlic Powder
• 1 tsp. Salt
• ½ tsp. Pepper
• For the Sauce
• ½ C Mayonnaise
• 1 tbsp. Sriracha Sauce

Preparation

1. OVEN: Preheat Oven to 425 °F. Arrange frozen potatoes in a single layer on a 11 x 17 baking sheet lined with parchment paper. Bake 22-26 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
   
   AIR FRYER: Preheat air fryer to 360 °F. Fill air fryer no more than half full of frozen potatoes. Cook 12-13 minutes. Slide out basket, shake halfway through cooking time.
2. Cut each chicken breast into quarters (eight pieces in total).
3. In a medium bowl, add the flour, corn starch, paprika, cayenne powder, garlic powder, salt and black pepper. In a separate bowl, add the buttermilk, sriracha, salt, pepper and garlic powder.
4. To get a flaky finish, add 2 tablespoons of the buttermilk mix into the flour mix.
5. Dredge one piece of chicken at a time in the buttermilk mixture, followed by the flour mixture, pressing into it to make sure the mix sticks to the chicken.
6. In a skillet or deep fryer, heat vegetable oil to 350 °F and fry for 3-4 minutes per side until golden brown and until the chicken reaches an internal temperature of 165 °F.
7. Continue to make the sauce by combining the mayo and sriracha sauce in a small bowl.
8. When chicken is fully cooked, carefully remove and place each piece over a large cooked waffle fry, then top with sauce and pickles. Add another large waffle fry on top and secure with a toothpick.