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For the sliders: Place the chicken into a bowl with the buttermilk and 1 teaspoon seasoning blend. Let sit overnight.
For the country gravy: Melt the butter in small pot over medium-low heat. Add the flour and stir to make roux. When the roux is smooth (after about 10 minutes), add the milk. Continue to stir until thickened, about 10 minutes more. Add 1 teaspoon seasoning blend and additional salt if needed. Keep warm.
For the potatoes: Meanwhile, cook the potatoes in separate pot and cook until cooked through. Mash with a potato masher and add the butter and heavy cream. Add the roasted garlic and season with salt and pepper. Keep warm.
Heat the oil in a deep-fryer to 325 degrees F.
Put 1 teaspoon seasoning blend and flour into a mixing bowl for dredging. Dredge the chicken in the seasoned flour and deep-fry until golden brown and cooked through.
To serve: Toast the buns. Divide the mashed potatoes on the bottom of the buns. Place some fried chicken on top and pour some gravy over the chicken. Place the top bun on top and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Fried Calamari, Italian Hot Green Peppers with Lemon Aioli
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