Buffalo chicken sliders
Shredded rotisserie chicken in buttery buffalo sauce, piled on slider buns with a crunchy celery slaw and ranch or blue cheese dressing.
- Prep
- 12 min
- Cook
- 5 min
- Serves
- 6
- Per serve
- 510 kcal
Ingredients
Method
Pull the chicken off the bone and shred it with two forks, discarding the skin if you like.
For the slaw, toss the celery and red onion with 3 tbsp of the dressing, the lemon juice and a pinch of salt and pepper.
Melt the butter in a large skillet over medium heat. Add the hot sauce and chicken and toss until the chicken is coated and steaming hot all the way through (165°F).
Split the buns and spread the bottoms with the rest of the dressing. Pile on the buffalo chicken, top with a spoonful of celery slaw and close.
Tips
- To travel, carry the buffalo chicken in an insulated container and keep it hot (above 140°F), or chill it and rewarm to 165°F on the grill. Pack the slaw and buns separately and build the sliders on site so the buns don't go soggy.
- Want it milder? Swap half the hot sauce for melted butter or a little honey.
