Buffalo Chicken Sliders Recipe: Game Day Eats and Holiday Treats

Buffalo Chicken Sliders Recipe: Game Day Eats and Holiday Treats

As a longtime football fanatic, and someone who greatly enjoys entertaining during the holidays as well, I am always trying to create great, fun bites for both occasions. In doing so, I am always inspired by the classic fare (e.g., chicken wings)…hence, these simple, and relatively healthy, Buffalo Chicken Sliders. Everything can be prepped and cooked in advance so you can enjoy watching your favorite team and/or feeding your friends and family. Just follow the instructions below and reheat and assemble to serve when you are ready. Hope you enjoy!


  • 1 tbsp olive oil
  • 1 lb ground chicken [I prefer breast meat; however, you can use dark or a mix]
  • salt and black pepper to taste
  • 1- 12 oz bottle of your favorite Buffalo Wing sauce [I use Frank’s Red Hot Wings Sauce*]
  • 3 tbsp unsalted butter [or even better use lard; the extra lean meat can handle the fat and lard makes the patties extra juicy; lard is not evil**]
  • 2 carrots [depending on size], peeled and cut ~2 inch julienne [aka “matchsticks”]
  • 2 stocks celery, cleaned and cut ~2 inch julienne
  • 6 slider sized rolls, sliced or a pack of slider buns
  • 1 cup of your favorite prepared blue cheese dressing***
  • 1 – 5 oz container crumbled blue cheese


Divide meat into six even portions and form into small patties (no need to use a binder; e.g., egg). Sprinkle patties lightly with salt and black pepper. Heat olive oil in large, shallow stainless steel skillet over medium heat high (be sure to use one with a lid – for later use). Brown patties on each side (about 3 minutes per side).

Reduce heat to medium. [Stove temperatures may vary so adjust accordingly.] Pour entire bottle of sauce in pan. Add butter (or lard) to sauce. Take CAUTION: butter (especially lard) will most likely “pop” when added. Valiantly use the skillet lid as a shield. Using a flat wooden spoon, gently stir sauce around and under patties (without breaking them) to release the fond (the tasty stuff) from the bottom of the skillet. Cover skillet with lid and allow the patties to simmer in the sauce (essentially poaching them) for about 20 minutes, or until internal temperature reaches 165 degrees F. When fully cooked, remove patties from pan and set aside.

Allow sauce to simmer at a low boil for approximately 20 minutes or so stirring frequently, until sauce is reduced by about half.

While sauce is reducing, prep the carrots and celery (if you haven’t already) and mix together with salt and pepper to taste to create a “slaw.” Slice and lightly toast rolls/buns (in the oven, a skillet, or directly on gas burning stove top).

When ready to assemble, reheat chicken patties in the warm sauce. Lay out all of the bottom half rolls/buns. Place small mound of slaw on top. Gently place a patty on top of each. Spoon about 1 tbsp (or more) or crumbled blue cheese on top and each patty, gently pressing down so it will stay. Lightly drizzle each slider with dressing and reduced, thickened wing sauce. Place top half roll/bun on top and serve. Hope you enjoy and remember to always have fun in the kitchen!

  • Makes six sliders. Recipe can easily be multiplied to serve more. Notice how one never had a chance to make it on the platter below in my home. Lol. Happy eating!
Serving suggestion: Buffalo chicken sliders on a platter with baked sweet potato fries


Frank’s Red Hot Wing Sauce*

Lard** – usually shelved in the un-refrigerated “baking” section in your local market, next to flour, etc.

Bolthouse Farms Blue Cheese Yogurt Dressing*** is currently my favorite! 🙂

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