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Buffalo Chicken Sliders

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 26 mins
Total time 26 mins
Yield Serves 4 (serving size: 2 sliders)
For this slider, we tuck the usual Buffalo wing accompaniments--carrots and celery--inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you'll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.


  • 2 tablespoons canola mayonnaise
  • 1 tablespoon 2% reduced-fat milk
  • 1 ounce blue cheese, crumbled
  • 1 pound ground chicken breast
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/3 cup shredded carrot
  • 1/3 cup shredded celery
  • 1/2 teaspoon paprika
  • 1 large egg, lightly beaten
  • 1 garlic clove, grated
  • Cooking spray
  • 3 tablespoons hot sauce
  • 1 tablespoon butter, melted
  • 8 whole-grain slider buns, split and toasted
  • 16 celery leaves

Nutrition Information

  • calories 392
  • fat 12.7 g
  • satfat 4.5 g
  • monofat 3.7 g
  • polyfat 3.2 g
  • protein 31 g
  • carbohydrate 42 g
  • fiber 3 g
  • cholesterol 109 mg
  • iron 0.0 mg
  • sodium 796 mg
  • calcium 60 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl; set aside.

  2. Place chicken in a medium bowl; add panko, carrot, celery, paprika, egg, and garlic. Mix just until combined. Divide into 8 portions; shape each into a 3-inch patty.

  3. Heat a grill pan over medium-high heat. Lightly coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until done. Combine hot sauce and butter in a medium bowl; add patties to bowl, turning to coat. Layer bottom half of each bun with 1 patty, about 1 teaspoon blue cheese mixture, 2 celery leaves, and top half of bun.