Quantcast

Buffalo Chicken Sliders with Celery-Ranch Slaw

6/27/2018, noon
Servings: 8 / Total Time: 25 Mins Ingredients • 1 1/2 cups tightly packed shredded celery • 1/4 cup mayonnaise ...

Servings: 8 / Total Time: 25 Mins

Ingredients

• 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

• DIRECTIONS:

• 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.


• Combine mayonnaise, next 3 ingre¬dients, and 1 garlic clove in a medium bowl. Stir in celery until combined. Chill until ready to serve.


• 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.


• 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.


• 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.