For this slider, we tuck the usual Buffalo wing accompaniments--carrots and celery--inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you'll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.

Buffalo Chicken Sliders

canola mayonnaise

2% reduced-fat milk

blue cheese, crumbled

chicken breast

panko (Japanese breadcrumbs)

carrot

celery

paprika

egg,

garlic clove, grated

Cooking spray

hot sauce

butter, melted

whole-grain slider buns,

celery leaves

Combine first 3 ingredients in a small bowl; set aside.


Place chicken in a medium bowl; add panko, carrot, celery, paprika, egg, and garlic. Mix just until combined. Divide into 8 portions; shape each into a 3-inch patty.


Heat a grill pan over medium-high heat. Lightly coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until done. Combine hot sauce and butter in a medium bowl; add patties to bowl, turning to coat. Layer bottom half of each bun with 1 patty, about 1 teaspoon blue cheese mixture, 2 celery leaves, and top half of bun.


We love this meal, serve it with lots of Buffalo sauce.

 I'll be honest here - I'm not a huge fan of buffalo chicken wings.  
Never got the attraction.  So I was somewhat hesitant to try this recipe
 but I'm so glad that I did.  I made regular size burgers, not 
slider-size.  Loved the blue cheese/mayo sauce - might whir that up in 
my mini food processor next time to make it smoother.  I did use a bit 
more panko and grilled the patties on our Traeger (10 min ea side).  I 
also allowed people to spoon on the hot sauce vs. coating the patty and 
subbed butter leaf lettuce for the celery leaves.  Will definitely be 
making these again.

Just echoing what others have said. Add a bit more panko (and I added more hot sauce because we really like hot sauce), and these are perfectly delicious.  Enjoyed with corn on the cob and the Mark Bittman Mustard-Ranch potato salad from another issue.

These sliders are a keeper!  I, too, added a bit more panko as I wanted to grill them.  A nice change from beef sliders.  Will be making these again!

We loved theses.  Will definitely add them to the rotation. I made normal size ...not sliders.

These are fun!  I followed the recipe except that I used regular white slider buns, left out the celery leaves and substituted turkey for the chicken.  I'll definitely make them again, especailly because they weren't difficult to whip together.

We really enjoyed these moist and flavorful chicken sliders. We followed the other reviewer by adding more salt, Worcestershire sauce and  more panko bread crumbs. We did not use a grill but instead pan seared it and loved this recipe.

I have to give these 5 stars because my guests loved them!  I served these along with several other different tapas for a wine and food pairing party.  I made them exactly as the recipe read.  Kids love them too!

These were delicious!  I added 1/4 tsp of salt and 1/2 TB of Worcestershire sauce.  I added another 1/4 cup of panko (approximately) because the mixture was a bit wet and I wanted to grill these outside.  The additional panko firmed them up without drying them out.  My family really enjoyed these sliders - even my picky eater!  I will definitely make these again.

Eager to grill out but tired of the same old burgers? Want to add spice to your backyard barbecue? Then check out this buffalo chicken sandwich. You make the chicken patties, the hot sauce, and the delicious blue cheese condiment.

buffalo chicken sliders

Total: 26 minutes

Servings: 3

Author : Ann Taylor Pittman

Ingredients

Instructions

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