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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: 1 lb boneless skinless chicken thighs (or breasts); 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 cup Frank's RedHot (or other cayenne hot sauce); 2 tbs unsalted butter; 1 tbs chopped fresh chives (optional); 0.5 cup mayonnaise; 0.25 cup sour cream; 0.5 cup crumbled blue cheese; 1 tsp lemon juice; 0.5 tsp white wine vinegar; 0.25 tsp Worcestershire sauce; 0.25 tsp black pepper; 0.25 tsp salt; 2 tbs milk or buttermilk (to thin, optional); 12 count mini slider buns (Hawaiian or dinner rolls); 2 tbs unsalted butter, melted (for toasting); 1 cup shredded iceberg lettuce; 0.5 cup thinly sliced celery; 0.25 cup crumbled blue cheese (extra, for topping); 0.25 cup pickled banana peppers or dill pickle slices (optional)

Inspired by Land Ocean Restaurant Meridian

Time45m

Serves12

House made blue cheese

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Ingredients

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Chicken Filling

1 lb boneless skinless chicken thighs (or breasts)

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 cup Frank's RedHot (or other cayenne hot sauce)

2 tbs Unsalted butter

1 tbs chopped fresh chives (optional)

House-made Blue Cheese Sauce

1/2 cup Mayonnaise

1/4 cup Sour cream

1/2 cup crumbled blue cheese

1 tsp ReaLemon lemon juice

1/2 tsp white wine vinegar

1/4 tsp Original Worcestershire Sauce

1/4 tsp black pepper

1/4 tsp Celtic sea salt

2 tbs milk or buttermilk (to thin, optional)

Sliders & Assembly

12 count mini slider buns (Hawaiian or dinner rolls)

2 tbs unsalted butter, melted (for toasting)

1 cup shredded iceberg lettuce

1/2 cup thinly sliced celery

1/4 cup crumbled blue cheese (extra, for topping)

1/4 cup pickled banana peppers or dill pickle slices (optional)

Method

Chicken Filling

Season and cook chicken

Pat chicken dry and trim excess fat. Toss with olive oil, salt, black pepper, and garlic powder so pieces are evenly coated.

Pan-roast

Heat a large skillet over medium-high heat. Add 1 tbs olive oil (from the measured amount) and sear chicken 3–4 minutes per side until golden brown. Reduce heat to medium, cover, and continue cooking until internal temperature reaches 165°F (about 6–8 more minutes depending on thickness).

Shred and sauce

Transfer cooked chicken to a cutting board, let rest 3 minutes, then shred with two forks or chop finely. In the same skillet, melt 2 tbs butter over medium-low. Add 1/2 cup Frank's RedHot and bring to a gentle simmer, stirring to combine. Return shredded chicken to the skillet and toss in the sauce until fully coated and warmed through (about 2 minutes). Stir in chopped chives if using. Taste and adjust salt/heat.

House-made Blue Cheese Sauce

Mix base

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Add flavorings

Stir in 1 tsp lemon juice, 1/2 tsp white wine vinegar, 1/4 tsp Worcestershire sauce, 1/4 tsp black pepper, and 1/4 tsp salt.

Fold in blue cheese and adjust consistency

Fold in 1/2 cup crumbled blue cheese. If the dressing is too thick for drizzling, whisk in up to 2 tbs milk or buttermilk, 1 tbs at a time, until desired consistency is reached. Cover and refrigerate at least 15 minutes to let flavors meld. Reserve a few tablespoons of crumbled blue cheese for topping sliders.

Sliders & Assembly

Prepare buns

Preheat oven to 350°F (175°C). Line a sheet pan with parchment. Slice slider buns horizontally but keep sandwich halves attached if using a roll sheet. Brush cut sides lightly with 2 tbs melted butter.

Toast buns

Place buns cut-side up on the sheet pan and toast in the oven 4–6 minutes until just golden. Remove and let cool slightly.

Assemble sliders

Spread about 1 tsp (or a light drizzle) of house-made blue cheese sauce on the bottom of each bun. Top each with a heaping 1–2 tablespoons (about 1.5 oz) of sauced shredded buffalo chicken, a small pinch (about 1 tbsp) of shredded iceberg lettuce, a few slices of celery, and a sprinkle of reserved crumbled blue cheese. Add pickled banana peppers or dill pickles if desired. Finish with the top bun and lightly press to compact.

Serve

Arrange sliders on a platter. Serve immediately while warm with extra blue cheese sauce on the side for dipping and extra hot sauce if desired.