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Buffalo Chicken Sliders
Andre Lewis

Buffalo Chicken Sliders

Ground chicken sliders stay neat enough for a platter but still carry the vinegar heat of wings. The buffalo glaze is butter, hot sauce and Worcestershire measured into a quick emulsion. Celery slaw provides the crunch that loose celery sticks usually miss.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg beaten
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 3 tbsp unsalted butter
  • 1/3 cup cayenne pepper hot sauce
  • 1 tsp Worcestershire sauce
  • 1 cup finely shredded cabbage
  • 1 celery rib thinly sliced
  • 1/4 cup blue cheese dressing
  • 8 slider buns

Method
 

  1. Mix the chicken, panko, egg, salt and garlic powder gently and shape 8 small patties with damp hands.
  2. Stir the cabbage, celery and blue cheese dressing together and chill the slaw.
  3. Cook the patties in a lightly oiled nonstick skillet over medium heat for 4 to 5 minutes per side until their centers reach 165°F.
  4. Melt the butter in a small saucepan and whisk in the hot sauce and Worcestershire sauce until emulsified.
  5. Brush every cooked patty generously with the warm buffalo sauce.
  6. Toast the slider buns cut-side down for 1 minute.
  7. Place one buffalo chicken patty and 2 tablespoons celery slaw in each bun and serve 2 sliders per person.