Sheet Pan Buffalo Chicken Sliders
A sheet pan take on buffalo chicken sliders: ground chicken is pressed into one panko-crusted slab, baked until crisp, then cut into neat squares that fit slider buns. No shaping or dredging, and it's easy to feed a crowd on game day
Servings: 9
Ingredients
- 1.5 lbs ground chicken
- 1/2 cups buffalo hot sauce* divided
- 1/3 cups panko breadcrumbs for the meat mixture
- 1 large egg
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups panko breadcrumbs for the top and bottom crust
- 2 tbsp avocado or olive oil divided
- 1 tbsp butter melted
- 9 - 12 slider buns
- 1/2 cup ranch dressing (for serving)
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed sheet pan with parchment paper. Spray with non-stick spray
- In a large bowl, combine the ground chicken with 1/4 cup buffalo hot sauce, 1/3 cup panko breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix just until combined. It will be soft and sticky, which is normal for ground chicken.
- Toss the panko breadcrumbs with the avocado or olive oil. Sprinkle 3/4 cup of the breadcrumbs on the baking sheet, spreading it in an even layer that is about a 9x9 inch square. This is for the bottom crust.
- Spoon the chicken mixture over the panko and spread it toward the edges of the panko layer. Lay a second sheet of parchment on top and press the meat flat to an even thickness of about 1/2 inch. Peel off the top parchment. Cover the top of the chicken with the remaining panko, pressing it gently so it sticks.
- Bake for 20 - 22 minutes (it may take up to 25 depending on your oven). Check at the 18 minute mark. The top should be well browned and the center should have an internal temperature of 165 degrees F. Remove from oven.
- Drizzle the top with melted butter and the remaining buffalo sauce. Let it rest for at least 5 minutes, then slice into 9 - 12 equal squares.
- Toast the slider buns in the oven if you like. Spread each slider with a drizzle of ranch and a chicken square. You can also top with blue cheese crumbles, lettuce, slaw, or arugula.
Notes
*I use Frank's Red Hot buffalo sauce