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Restaurants›Land Ocean Restaurant Meridian›* Buffalo Chicken Slider Recipe

* Buffalo Chicken Slider Recipe

Name: Land Ocean Restaurant Meridians * Buffalo Chicken Slider Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups cooked shredded chicken; 2 tbs unsalted butter; 1 cup hot sauce (Frank's or similar); 1 tbs light brown sugar; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black pepper; 0.5 cups celery, finely diced (optional for texture); 4 oz cream cheese, softened; 0.25 cups sour cream; 2 tbs mayonnaise; 0.75 cups crumbled blue cheese; 0.5 tsp lemon juice; 0.25 tsp Worcestershire sauce; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs chives or parsley, minced; 12 pieces slider buns (Hawaiian or dinner rolls), split; 2 tbs unsalted butter, melted (for brushing); 1 cups shredded cheddar or Monterey Jack (optional); 0.5 cups pickled celery or sliced celery ribs (optional garnish); 1 tbs fresh parsley, chopped (optional)

Inspired by Land Ocean Restaurant Meridian

Time45m

Serves12

House made blue cheese

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Ingredients

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Buffalo Chicken Filling

3 cups cooked shredded chicken

2 tbs Unsalted butter

1 cup hot sauce (Frank's or similar)

1 tbs light brown sugar

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp black pepper

1/2 cups celery, finely diced (optional for texture)

House-made Blue Cheese Spread

4 oz cream cheese, softened

1/4 cups Sour cream

2 tbs Mayonnaise

3/4 cups crumbled blue cheese

1/2 tsp ReaLemon lemon juice

1/4 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs chives or parsley, minced

Assembly & Buns

12 pieces slider buns (Hawaiian or dinner rolls), split

2 tbs unsalted butter, melted (for brushing)

1 cups shredded cheddar or Monterey Jack (optional)

1/2 cups pickled celery or sliced celery ribs (optional garnish)

1 tbs fresh parsley, chopped (optional)

Method

Buffalo Chicken Filling

Prepare chicken

If you don't have cooked shredded chicken, poach 2 large boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until cooked through. Let rest 5 minutes, then shred with two forks. Measure 3 cups.

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add diced celery (if using) and sauté 2–3 minutes until slightly softened.

Add shredded chicken to the skillet. Stir to combine and warm through, about 2 minutes.

Pour in 1 cup hot sauce, then stir in 1 tbs light brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp black pepper. Reduce heat to low and simmer, stirring, 3–4 minutes until sauce slightly thickens and coats the chicken.

Taste and adjust: add more hot sauce for heat or a pinch more sugar to balance acidity. Remove from heat and set aside.

House-made Blue Cheese Spread

In a medium bowl, combine 4 oz softened cream cheese, 1/4 cup sour cream and 2 tbs mayonnaise. Whisk or beat with a fork until smooth and creamy.

Fold in 3/4 cup crumbled blue cheese, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Stir until evenly distributed but still a bit chunky from the cheese.

Fold in 1 tbs minced chives or parsley. Cover and chill at least 15 minutes to let flavors meld (can be made up to 24 hours ahead). Taste before assembly and adjust salt or lemon if needed.

Assembly & Bake

Preheat oven to 350°F (175°C). Line a baking sheet or use an ovenproof dish large enough for 12 sliders.

Slice the slider buns in half horizontally and place the bottom halves in the baking dish, close together.

Spread about 1 heaping teaspoon (or to taste) of the blue cheese spread on each bottom bun half. Divide the warm buffalo chicken evenly among the 12 buns (about 1/4 cup per slider), placing it on top of the spread. If using shredded cheese, sprinkle about 1 tbsp shredded cheddar over each slider.

Place the top halves of the buns over the sliders. Brush the tops lightly with 2 tbs melted butter and sprinkle with a little chopped parsley if desired.

Bake in the preheated oven 10–12 minutes, until heated through and cheese (if used) melts. For a lightly golden top, switch to broil for 1–2 minutes while watching closely.

Remove from oven and let cool 2–3 minutes. Serve hot with extra blue cheese spread on the side and optional pickled celery or sliced celery for crunch.