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Buffalo Chicken Sliders

Burgers are a popular choice to prepare and serve on Labor Day... and ours was no exception! We had a few friends and their children over to enjoy the day but rather than serving up the usual burgers, I wanted to do something a little different. Why not do sliders instead?! I love variety and creating menus that highlight that. By doing a few kinds of sliders, both kids and adults had a chance to enjoy different flavors and who doesn't like things in mini size? These Buffalo Chicken Sliders are one of the kinds I prepared and I especially liked them. It's all the flavor of buffalo chicken wings sandwiched inside a mini bun...

For my slider menu, we had cheddar & bacon sliders, Italian sausage with onions & peppers sliders, vegetarian black bean sliders and these buffalo chicken sliders. They were presented in a tiered stand which was commonly used to serve cupcakes and made quite a presentation at the table! Served with slider toppings on the side and with other salads, the slider menu was a hit and a meal both kids and adults enjoyed.

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.
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11 comments

  1. Yum! I love that this uses ground chicken instead of thighs or breasts. Pack that flavor IN!

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  2. GREAT Party idea, love all the little treats and small enough that you can have one of each!

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  3. I really like this slider idea. I have a hard to making up my mind on many things, so creating a variety of sliders would work well for me. I'm a huge fan of buffalo chicken as well, so this recipe sounds delicious!

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  4. Oh yum, I love the flavours!

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  5. These look really great! I like the idea of a slider "bar"...give everyone some variety.

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  6. Very nice good for parties.Wonderful!

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  7. Was my favorite slider! Yummy!!!!!

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  8. I made these last week and they were amazing!! Thanks for the great recipe! :)

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  9. The lovely table setting certainly gives you a good idea of the size of these sliders. I want to try these this week because I know my hubby will love them and of course, I will too! Thank you for sharing it!

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  10. I'm a vegetarian, so I can't speak for myself on these. However, I made them for my husband a while back and TO THIS DAY he still says they are THE BEST THING he has ever eaten, and apparently he dreams about them. I'm making them again tonight for him...now that's love :P

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  11. Can I use BBQ sauce instead of Frank's Red Hot?

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