Buffalo Chicken Sliders with Celery Slaw & Buffalo Blue Cheese Guacamole January 30, 2017

As Seen on WJZ-TV with Tim Williams & Ava-joye Burnett


Buffalo Chicken Sliders with Celery Slaw & a Buffalo Blue Cheese Guacamole

Buffalo Chicken is the Craze and has been for years…and it certainly is a favorite for all parties especially Football parties and Super-Bowl……This is a recipe I shared on WJZ-TV on Sunday, January 29, 2017 in their early morning food segment. Time Williams, Ava-joye Burnett and the TV crew made us all feel right at home on the set. The is a Twist on the Classic Buffalo Slider…..with the addition of a Buffalo Blues Cheese Guacamole and a Celery Slaw……all piled on a soft potato roll….super good and super easy.

The recipe below can be made just into meatballs and served with celery sticks and ranch dressing too!

Buffalo Chicken Sliders with Celery Slaw and Buffalo Blue Cheese Guacamole

Makes 25  meatballs or sliders

3 pounds ground chicken

8 baby carrots grated

Tops of one bunch of celery with leaves  ( cut straight through one full bunch at top where there is a natural break) cut in very small pieces with the leaves)

1 tbsp. granulated garlic

2 tsp. smoked paprika

3 cups panko bread crumbs

6 eggs

1 cup buffalo wing sauce

3/4 cups franks hot sauce

Chop all ingredients fine and mix everything together in one bowl making sure all is blended well. Refrigerate at least 4 hours or overnight. When ready to bake turn oven to 425 degrees, roll sliders into shape of meatballs, place on a greased cookie sheet and just press gently. Bake for about 20-25 minutes until cooked through. Place on plate and drizzle with buffalo sauce, keep in a warm spot. While the sliders are baking make the Celery Slaw and the Buffalo Blue Cheese Guacamole.

Celery Slaw

5 celery sticks ( chopped in Cuisinart until coarse)

6 baby carrots ( chopped in Cuisinart until coarse)

1/2 head if cabbage ( cut in half again and sliced very thin)

1 tsp. celery seed

1-2 cups ranch dressing

1/4 cup buffalo sauce

salt and pepper

Mix everything in a bowl cover and chill until ready to use.

Buffalo Blue Cheese Guacamole:

2-3 avacados depending on size

2 plum tomatoes (diced small)

1 /2- 2/4 cup crumbled blue cheese

2 tbsp. lime juice

1/2 cup buffalo sauce

2 jalapeno seeded and diced

4 scallions diced

salt and pepper

Mash avocado , leaving some lumps, stir in remaining ingredients and refrigerate  until ready to use. Can be made one day ahead, make sure to store in an airtight container.

To make the Sliders, place one of the chicken sliders on the mini slider bun, top with the guacamole and then top with the celery slaw, place the lid of the bun on top and secure with a long toothpick.

It seems we were to busy taking pictures of ourselves and not the food…..HaHa


Chef Steff 


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