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BUFFALO CHICKEN SLIDERS WITH CRISP POTATO HATS

DF

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:

1/2c mayo

2 green onions, minced

1/4 tsp red pepper flakes (optional)

1tsp garlic powder

1/4tsp salt

1/4tsp pepper

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.


 

Freezability:

Don’t do it.