Ingredients:
Buffalo chicken sliders:
6 bone-in skin, on chicken thighs (bone removed, thigh cut in half)
1 cup buttermilk
1 large egg
2 quarts neutral oil, either vegetable or corn

For the dredge:
1 cup flour
½ cup corn starch
1 tablespoon granulated garlic
1 tablespoon granulated onion
1.5 tablespoon celery salt
2 tablespoon cayenne pepper
1 teaspoon cumin
2 tablespoon salt
1 teaspoon black pepper

For the slider:
Potato slider buns (12)
¼ pound un-salted butter
1 romaine heart shaved (thin sliced)
1 stalk celery julienned (paper thin) cut into 2-inch strips
Celery leaves
Frank's Red Hot Sauce
Blue cheese dressing

Instructions:
Remove bone from chicken thigh and cut thigh in half. If possible, ask your butcher to do this for you.

Then, combine all ingredients "for the dredge" into a large mixing bowl and in a separate mixing bowl, whisk together buttermilk and egg.

Preheat a large sauce pot to medium high heat with neutral oil, using a thermometer to check when oil reaches 325 degrees F.

Begin to flour chicken by placing thighs into bowl with flour dredge, then into buttermilk mixture and then back into flour.

Gently place thighs into hot oil for 3-5 minutes, or until internal temperature reaches 165 degrees F. Then, remove thighs from oil and place on a cooling rack.

Toast buttered slider buns and set aside and toss together lettuce, celery and celery leaves and set aside.

Begin to assemble sliders. Place fried chicken on bottom portion of toasted slider bun.

Drizzle hot sauce and blue cheese dressing on top of chicken. Then, place lettuce/celery on top of chicken.

Drizzle with more hot sauce and blue cheese. Cover sandwich with top portion of slider bun.