Buffalo Chicken Sliders

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Buffalo Chicken Sliders Buffalo Chicken Sliders

Servings: 4 to 6
Prep Time: 15 min
Cook Time: 7 min
Difficulty: Easy

Ingredients Add to grocery list

Blue Cheese Sauce:

1 cup mayonnaise
1/2 cup crumbled blue cheese
1/3 cup chopped celery
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Peanut oil, for frying
3 eggs
1/2 cup hot sauce
1/2 pound boneless chicken breasts tenders, pounded to 1/2-inch thickness
Pinch salt
Pinch freshly ground black pepper
2 cups self-rising flour
12 slider buns
12 slices tomato, optional
12 lettuce leaves, optional





In a medium bowl, combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl. Cover and refrigerate until ready to serve.

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

In a medium-size bowl, beat the eggs with the hot sauce. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes.

Toss the chicken into the blue cheese sauce. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.

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Reader Comments:



By BOB KOZIOL on January 31, 2014


looks so very good....thankyou for being such a mouth watering cook Paula

By purplenat_05 on January 26, 2013


I had shortcuts on hand (breaded chicken and blue cheese dressing) but we LOVED IT! I just didn't tell everyone I used that dressing and not ranch! Since I didn't have to cook the chicken, just warm it, then I added the hot sauce (Franks) to the dressing and kept tasting it until it was awesome. Ya. It was awesome. We'll be doing it again!

By Debi on December 30, 2012


I would try adding celery salt to the blue cheese sauce. It added a perfect amount of flavor!

By Alexa on December 09, 2011


kind of a disappointment...I was expecting it to be a bit more spicy.

By Anonymous on November 07, 2010

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