Buffalo Chicken Sliders
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Make the slaw: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt and pepper. Toss in shredded cabbage and blue cheese until coated. Taste and adjust—slaw should be tangy and a little sweet. Chill while you finish the sliders (this keeps it crisp).
- 2
Warm the chicken: In a skillet over medium heat, melt butter. Add shredded chicken and pour in buffalo sauce. Stir until everything is heated through and coated—about 3–4 minutes. Taste and add more sauce if you like it hotter. If you prefer saucier sliders, add an extra tablespoon of butter to loosen the sauce.
- 3
Assemble the sliders: Lightly toast the buns in a dry skillet or under the broiler for 1–2 minutes—just enough to give them a little color and keep them from going soggy. Pile a spoonful of buffalo chicken on the bottom half of each bun. If using cheese, sprinkle some over the hot chicken so it softens.
- 4
Top with a generous spoonful of blue-cheese slaw, add pickles or celery leaves if using, and crown with the top bun.
- 5
Serve warm: These are happiest fresh. If making ahead, keep slaw separate and assemble just before serving so buns stay soft and slaw stays crisp.
- 6
Tip from Grandma: If you like a creamier blue cheese flavor, mash a little extra blue cheese into the slaw dressing. And don’t skip toasting the buns—such a small step makes them much less likely to get soggy.
