Buffalo Chicken Sliders (Gluten Free, Vegan Option)

Looking for a great meal that is perfect for casual entertaining? Give these Buffalo Chicken Sliders a try! They are a crowd pleaser and can even be made vegan.

Course Main Course

Cuisine American

Keyword buffalo chicken sliders recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 224kcal

Author Wendy Polisi

Ingredients

Wet Mix
¾ cup unsweetened almond milk
1 teaspoon fresh lemon juice
Dry Mix
¾ cup gluten free flour
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Sandwiches
16 ounces tempeh or chicken
1 tablespoon olive oil more as needed
¼ - ½ cup gluten free vegan buffalo sauce
For serving:Gluten free sandwich buns
For serving: lettuce tomato, (vegan) mayonnaise or (vegan ranch) (optional)

US Customary - Metric

Instructions

Steam tempeh for 10 minutes. Cut tempeh in half length wise and then into patties that fit the size of your sandwich buns. Alternately, cut chicken into patties that fit the size of your sandwich buns.
Meanwhile, combine almond milk and lemon juice in a shallow dish. Stir well to combine.
In another a shallow dish combine flour, sea salt, garlic powder, smoked paprika and cayenne pepper.
Dip tempeh/chicken in the flour mixture, the milk mixture and then back into the flour mixture.
Heat oil in a skillet and cook until golden brown, about 8 minutes per side. (Make sure chicken is cooked through.)
Place buffalo sauce in a shallow dish and coat cooked tempeh with sauce. Place on sandwich bun and top with lettuce, tomato and ranch dressing or vegan mayonnaise. Drizzle with additional sauce if desired.

Nutrition