Created by Jenn's Food Journey, Inspired by Robyn the Grill Grrrl
3 Tablespoons buttermilk
2 Tablespoons Frank's Red Hot Sauce
2 large boneless, skinless chicken breasts, pounded thin and cut into 3-4 pieces
2 Tablespoons melted butter
3 Tablespoons Frank's Red Hot Sauce
For the Ranch coleslaw-
2 Tablespoons mayonnaise
1 Tablespoon Ranch dressing
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1 package coleslaw mix
salt and pepper to taste
Mix together the buttermilk and 2 tablespoons hot sauce until well combined. Rinse chicken, pat dry, and place in a resealable bag. Pour the buttermilk mixture of the chicken, seal, and refrigerate for 2 hours. Meanwhile mix together the butter and remaining 3 tablespoons of hot sauce; set aside.
To make the coleslaw: In a large bowl, mix together the mayo, Ranch, vinegar and sugar. Add the coleslaw mix and toss to coat. Season with salt and pepper. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Remove the chicken from the bag and discard the marinade. Place the chicken over the fire and grill for 4-6 minutes per side or until the chicken reaches on internal temperature of 160-165 degrees F. Remove from grill and allow to cool a bit before serving. Serve on slider buns and top with ranch coleslaw. Enjoy!