Buffalo Chicken Sliders
Prep Time: 5 to 10 minutes
Cook Time: 15 to 20 minutes
Servings: 8
Ingredients
Cook Time: 15 to 20 minutes
Servings: 8
Ingredients
- 3 Tbsp cooking oil (like peanut or vegetable)
- 1 lb. ground chicken
- 2-3 Tbsp Frank’s RedHot® Sauce
- 1 Tbsp ranch seasoning
- 10 buttery crackers, crushed
- 1/2 celery stalk, finely diced
- 1/2 small onion, finely diced
- 1/2-1 tsp fresh cracked pepper
- 1 egg
- Cheese, shredded or crumbled–your choice
- Slider buns (optional)
- Your favorite buffalo wing dipping sauces
- Large, oven-ready skillet (I like cast iron)
- Large mixing bowl
- Wooden spoon
- Ice cream scoop
- Cookie sheet lined with parchment paper
- Spatula (for turning)
Preheat oven to 450 degrees.
Cover the bottom of a large, oven-ready skillet with a thin layer of cooking oil and preheat over medium-high heat.
While the pan heats, combine all ingredients except the cheese in the bowl until well mixed. Divide the mixture into eight equal-sized portions with an ice cream scoop, placing them onto a cookie sheet lined with parchment paper.
Once the oil in the pan is hot, place the chicken slider portions into the pan, leaving a little room between each slider. Listen to that sizzle! Sear the sliders on each side until crisp and brown, approximately one and a half to two minutes per side. Transfer the pan of seared sliders to the oven for 12 to 15 minutes to finish cooking, ensuring their internal temperature reaches 165 degrees.
Just before they finish cooking, remove the sliders from the oven, top with your favorite type of cheese–I used shredded cheddar, but mozzarella, Monterey Jack, or crumbled blue cheese would compliment the buffalo chicken, too–and return to the oven just long enough to melt the cheese (about one minute). Once the cheese is melted, take them out of the oven and serve with your favorite buffalo wing accoutrements, with or without a bun.
A couple of notes:
(1) Feel free to add more Frank's RedHot® Sauce if you’d like. Two to three tablespoons gives the sliders a nice, subtle buffalo chicken flavor. If you prefer a more intense buffalo chicken experience, toss a little more into the mix. Or serve the sliders with Frank’s on the side so people can adjust the spice level to their individual liking.
(2) If your stove-top skillet is not oven-safe, no problem. Simply transfer the sliders back onto the baking sheet lined with parchment paper before transferring into the oven.
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Cover the bottom of a large, oven-ready skillet with a thin layer of cooking oil and preheat over medium-high heat.
While the pan heats, combine all ingredients except the cheese in the bowl until well mixed. Divide the mixture into eight equal-sized portions with an ice cream scoop, placing them onto a cookie sheet lined with parchment paper.
Once the oil in the pan is hot, place the chicken slider portions into the pan, leaving a little room between each slider. Listen to that sizzle! Sear the sliders on each side until crisp and brown, approximately one and a half to two minutes per side. Transfer the pan of seared sliders to the oven for 12 to 15 minutes to finish cooking, ensuring their internal temperature reaches 165 degrees.
Just before they finish cooking, remove the sliders from the oven, top with your favorite type of cheese–I used shredded cheddar, but mozzarella, Monterey Jack, or crumbled blue cheese would compliment the buffalo chicken, too–and return to the oven just long enough to melt the cheese (about one minute). Once the cheese is melted, take them out of the oven and serve with your favorite buffalo wing accoutrements, with or without a bun.
A couple of notes:
(1) Feel free to add more Frank's RedHot® Sauce if you’d like. Two to three tablespoons gives the sliders a nice, subtle buffalo chicken flavor. If you prefer a more intense buffalo chicken experience, toss a little more into the mix. Or serve the sliders with Frank’s on the side so people can adjust the spice level to their individual liking.
(2) If your stove-top skillet is not oven-safe, no problem. Simply transfer the sliders back onto the baking sheet lined with parchment paper before transferring into the oven.
< Back to Sides, Snacks, and Apps