Buffalo Chicken Sliders

Haven’t had enough buffalo sauce in the past few days (i.e. Superbowl mania)? Is there such a thing as enough buffalo sauce? I didn’t think so. I made buffalo chicken sliders because I’m not a fan of wings, and the bones, and the hard work involved. I like eating full bites and wasting no sauce. Let’s be honest, re-invention is fun and sometimes necessary. These sliders are no exception.
Putting the sliders on mini pretzel rolls is quite possibly what took these from a 10 to an 11.  Topped with thin dill pickle slices and a dollop of ranch sauce, and you have the most delicious bite; no bones about it. Really, no bones and they taste like buffalo wings. We also stepped up the ranch sauce by making it thicker than just a dressing. It stuck to the sliders and had a creaminess that goes so well with spice.
Play with the slider mix – you can add blue cheese or gorgonzola, take out the bread crumbs, or add some more spice. Make up your own toppings – coleslaw, blue cheese dressing, cheese…I think I need to make these again, now.
  • 1 pound ground chicken breast (you can also use ground chicken thigh or a mix of both)
  • 1/2 onion, grated
  • 1 clove garlic, grated
  • 1/4 cup chopped fresh parsley
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • Lawry’s seasoning salt, salt and black pepper to taste
  • Olive oil for drizzling
  • 2 tablespoons butter
  • 3/4 cup Frank’s redhot sauce or buffalo sauce, divided
  • pickles, preferably dill, sliced very thin and into 1 inch pieces
  • slider rolls – you can use dinner rolls or pretzel rolls (found at Whole Foods by Pretzilla)
  • cucumber slices, celery and carrot sticks for dipping in additional sauce

for the ranch sauce

  • low-fat or regular ranch dressing
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise

How To:

Pre-heat oven to 400 degrees. In a large bowl, combine ground chicken, grated onion, garlic, parsley, panko, worcestershire sauce, cayenne, paprika, and 1/4 cup Frank’s Redhot Sauce. Season with Lawry’s salt, salt and black pepper. Taking about lime size portions of meat, flatten into patties and place on a parchment lined baking sheet. You should have about 12-14 sliders. Drizzle with olive oil and bake until sliders are cooked through, about 12 minutes.

While the sliders are baking, melt the butter in a skillet over medium heat. Add the rest of the Frank’s redhot sauce (1/2 cup) and stir until combined. For the ranch sauce, combine the ranch dressing, sour cream and mayonnaise in a small bowl. Set aside. Place cooked sliders in the skillet and flip to get them completely covered. Let simmer for 5 minutes.

Split rolls and place sliders on bottom half of each. Top with 2 pickle slices and smooth 1 teaspoon of ranch sauce on top buns. Assemble sliders and serve with cucumber slices, carrot sticks and celery, and additional ranch sauce for dipping.


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