• 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.