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Buffalo Chicken Sliders with Celery-Ranch Slaw

Photo: Brian Woodcock; Styling: Rachael Burrow

Hands-on time 25 mins
Total time 25 mins

Makes 8 servings


  • 1 1/2 cups tightly packed shredded celery
  • 1/4 cup mayonnaise
  • 3 tablespoons buttermilk
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh chives
  • 3 garlic cloves, grated and divided
  • 2 pounds ground chicken
  • 1/2 cup panko
  • 8 tablespoons hot sauce, divided
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup butter
  • 16 slider buns or rolls

How to Make It

  1. Spread celery out onto several layers of paper towels to drain; let stand 5 minutes. Wrap in paper towels, and squeeze lightly; discard paper towels.

  2. Combine mayonnaise, next 3 ingre­dients, and 1 garlic clove in a medium bowl. Stir in celery until combined. Chill until ready to serve.

  3. Place chicken in a large bowl. Add panko, 2 tablespoons hot sauce, 1 tablespoon oil, salt, pepper, and remaining 2 garlic cloves; mix well. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.

  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 2 minutes on each side or until done. Remove from skillet. Repeat with remaining 1 tablespoon oil and remaining 8 patties. Remove from pan.

  5. Add butter and remaining 6 tablespoons hot sauce to pan, stirring until butter melts. Return patties to pan, turning to coat. Arrange 1 patty on bottom of each slider bun; drizzle with remaining sauce. Top each slider with about 1 tablespoon slaw and bun tops.