Buffalo Chicken Baked Sliders

Buffalo flavor without the deep fryer. These sliders start with ground chicken mixed with garlic, parsley, egg, and buffalo seasoning, shaped into little patties, then rolled in breadcrumbs and baked until the coating crisps up golden. Skipping the fry keeps them lean enough to call a high-protein meal, while the breadcrumb crust still delivers that crave-worthy crunch.

The egg in the mix isn’t just for flavor; it binds the lean ground chicken so the patties hold together instead of crumbling on the sheet pan. A spritz of cooking spray over the breadcrumbs is the trick that helps them brown and crisp in the oven the way frying would.

Build them small on soft wheat buns with a swipe of mayo, crisp lettuce, and a slice of tomato. They’re tailor-made for game day, a party platter, or a weeknight that needs a little heat.

Chef Tips

• Don’t overmix the ground chicken; work it just until combined so the patties stay tender.
• Spray the breadcrumbs with cooking spray before baking; that’s what crisps and browns them without frying.
• Wet or oil your hands when shaping. Sticky ground chicken is far easier to form that way.
• Make sure the patties are cooked through to the center before building the sliders.

Variations

• Toss the baked patties in buffalo sauce, or add a swipe of blue cheese or ranch to the bun.
• Melt a slice of cheddar or pepper jack over the hot patty.
• Use ground turkey instead, or serve the patties in lettuce wraps to go low-carb.