- 1-1/2 cups plain Greek yogurt
- 2 tablespoons milk
- 3 tablespoons mayonnaise
- Freshly squeezed lemon juice (from 1/2 of 1 small lemon)
- Salt and black pepper, to taste
- 1/2 c. gorgonzola or aged blue cheese, crumbled
- 1 large stalk celery, rinsed, strings and ends removed, finely minced
In a medium bowl, combine yogurt, milk, mayonnaise, lemon juice, salt and pepper; whisk to mix thoroughly. Add gorgonzola and celery; mix gently to combine. Set aside.
In a medium skillet, preheat oil to 350° F.
In a small bowl, combine salt, pepper and Creole seasoning and mix well; set aside.
Pound each chicken breast tenderloin to 1/4-inch thickness and cut in half to form 2 squares, making a total of 12 small cutlets. Place tenderloin squares in a single layer on a large plate or baking sheet. Sprinkle both sides of chicken cutlets with seasoning mixture.
Place flour in a medium shallow bowl. In another second medium bowl, mix buttermilk and egg thoroughly. Dip each cutlet first in flour, then in the egg mixture, then back in the flour, shaking off excess flour. Lower into oil, frying 4 pieces at a time until light golden and crispy, 2 to 3 minutes on each side. Remove to paper towel-lined plate to drain off excess grease.
To assemble sliders, place 1 chicken cutlet on the bottom of each slider bun. Spoon blue cheese dressing generously over the top of each piece of chicken, letting it drip down the sides. Finish with the top slider bun.