BUFFALO CHICKEN SLIDERS WITH CRISP POTATO HATS
Less heavy with homemade chips acting as a top bun, more zingy from ranch aioli & crunchy-fresh from celery slaw
Makes 12 sliders
1lb chicken, cooked & shredded
1/4c (more or less, up to you) buffalo sauce of choice
6 slider buns, cut in half & toasted
For the Celery Slaw:
6 stalks of celery, with leaves
1/2tsp celery seeds
1/2tbsp white vinegar
For the Ranch Aioli:
2 green onions, minced
1/4 tsp red pepper flakes (optional)
1tsp garlic powder
1tbsp parsley, minced
1-2tbsp lemon juice
For the Potato Hats:
2 russet potatoes
Spray olive oil
Preheat oven to 425 degrees. Line two large baking sheets with tin foil and spray with a layer of olive oil. Use a mandoline to thinly slice the potatoes and layer in a single layer on the sheets (you will have to cook in batches). Sprinkle with salt n pep and bake 5-10min or until browned and crisp. Transfer to a rack to cool. Finish remaining potato slices.
Meanwhile, toss the chicken in the buffalo sauce and set aside--you can either serve the chicken cold or warm, up to you! Stir together the ranch aioli ingredients in a small bowl and refrigerate until use.
Clean the mandoline and slice one celery stalk at a time on a bias. Add into a medium bowl with the remaining slaw ingredients and reserved celery leaves. Season with salt n pep to taste.
To assemble, smear some aioli on a toasted slider bun half, mound on some celery slaw, top with some buffalo chicken and finally a few chips to replace the “top bun”. Serve immediately, best eaten the same day.
Don’t do it.