For these chicken sliders, it's important that you allow the meat mixture to chill so that they hold their shape when cooked. I adapted a recipe from Rachel Ray where all the flavors and common ingredients are combined with the ground chicken. For ground chicken, I used slightly frozen boneless, skinless chicken breasts which I pulsed down in a food processor to a medium grind consistency. You can also use ground turkey if you wanted as well.
Buffalo Chicken Sliders
recipe adapted from Rachel Ray
2 pounds ground chicken
1 tablespoon poultry seasoning
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
1/4 cup panko breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup hot sauce, such as Frank's Red Hot
slider buns
preferred slider toppings
Combine all the ingredients except the buns in a large bowl. Form 10-12 large meatballs and transfer them to a plate. Cover with plastic wrap and chill for at least 2 hours.
Heat up a grill or large skillet with oil. Place a few meatballs on the grill/skillet and flatten down to 3/4 inch thick. Cook for 5-7 minutes on each side.
Place on bun bottoms, top with preferred toppings and top with other bun half.
