Buffalo Chicken Sliders with Crunchy Slaw


Bench your usual wings, and put these spicy sandwiches topped with tangy veggies and creamy blue cheese in your starting lineup.

Buffalo Chicken Sliders with Crunchy Slaw
Makes 9
  • ¼ cup ranch dressing
  • ¼ cup chopped fresh parsley
  • 2 tablespoons sliced fresh chives
  • 1 tablespoon chopped fresh dill
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon celery seed
  • ½ teaspoon ground black pepper
  • 1 cup shredded carrots
  • 1 cup thinly sliced celery
  • 1 cup coleslaw mix
  • 2 pounds ground chicken
  • 1 (16-ounce) bottle buffalo wing sauce
  • 1 (9-count) package slider buns
  • Crumbled blue cheese, to serve
  1. In a large bowl, stir together dressing, parsley, chives, dill, ¼ teaspoon salt, celery seed, and pepper; stir in carrots, celery, and slaw mix until well combined. Cover and refrigerate.
  2. Divide chicken into 9 portions, and shape each into a patty about 3 inches wide and ½ inch thick. Sprinkle patties with remaining ½ teaspoon salt.
  3. Spray a cast-iron grill pan with cooking spray, and heat over medium heat. Add patties; cook until browned on the bottom, 6 to 8 minutes. Turn patties, and brush with buffalo sauce. Cook until patties are browned on the bottom and an instant-read thermometer inserted in center of patties registers 165°, 6 to 8 minutes more.
  4. Serve patties on buns with remaining buffalo sauce, slaw, and blue cheese.