There are cookbooks you flip through, and then there are cookbooks you actually cook from. Magnolia Table, Volume 3 is firmly the latter.
What makes this book worth your shelf space isn’t just the recipes, it’s the rhythm of it. Everything feels doable, repeatable, and built for real kitchens. You’ll find yourself coming back, not just bookmarking.
This month, we’re bringing it into the spotlight for Cookbook Club, and if you needed a place to start, these Buffalo Chicken Sliders are it. Equal parts game-day classic and weeknight crowd-pleaser, they hit that sweet spot: big flavor, no fuss.
This recipe brings the full buffalo wing experience, minus the mess. You get crispy, golden chicken with heat, a creamy slaw for contrast, and just enough richness from the buttered buns to pull it all together.
If your dinner table needs a reset, start here.
Buffalo Chicken Sliders
PREP: 55 minutes COOK: 25 minutes COOL: 1 hour
Serves 4
SLAW
½ cup mayonnaise
½ cup sour cream
2 tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon kosher salt
1 cup shredded celery
1 cup shredded carrots
SPREAD
½ cup mayonnaise
¼ cup hot sauce
2 tablespoons barbecue sauce
1 tablespoon yellow mustard
1 teaspoon freshly cracked black pepper
CHICKEN
¾ cup hot sauce
6 tablespoons unsalted butter, melted
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
1 pound boneless, skinless chicken breasts (about 2)
2½ cups all-purpose flour
½ cup whole-milk buttermilk
1 large egg
1 tablespoon plus
1 teaspoon garlic powder
1 teaspoon freshly cracked black pepper
1½ teaspoons cayenne pepper
1 tablespoon cornstarch
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon paprika
Vegetable oil, for deep-frying
8 brioche slider buns
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
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To make the slaw: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic, and salt until well combined. Fold in the celery and carrots. Cover and refrigerate for at least 1 hour.
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To make the spread: In a small bowl, whisk together the mayonnaise, hot sauce, barbecue sauce, mustard, and pepper. Cover and refrigerate until ready to assemble the sliders.
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To make the chicken: In a medium bowl, whisk together the hot sauce, 4 tablespoons of the melted butter, the vinegar, and Worcestershire sauce. Cover and set aside.
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Using a sharp knife, cut each chicken breast horizontally through the thickest part to create 2 thin separate pieces. Cut each piece in half, to better fit the buns.
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Set out 3 shallow bowls. In the first bowl, add ½ cup of the flour. In the second bowl, whisk together the buttermilk, egg, 1 teaspoon of the garlic powder, and the black pepper. In the third bowl, whisk together the remaining 1½ cups flour, the cayenne, cornstarch, onion powder, salt, paprika, and remaining 1 tablespoon garlic powder.
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Preheat the oven to 350°F. Pour 1½ to 2 inches of oil into a high-sided cast-iron skillet. Have ready a baking sheet lined with paper towels to use for draining. Heat the oil over medium heat until it reaches 350°F on a deep-fry thermometer.
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Working with one piece of chicken at a time, dredge the chicken in the plain flour, shaking off the excess flour. Then dip it in the egg mixture to coat completely, then coat in the seasoned flour.
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Carefully place 4 coated pieces of chicken into the hot oil. Cook, flipping once, until deep golden brown and the internal temperature is at least 165°F, about 3 minutes per side. Place the cooked chicken on the prepared baking sheet. Repeat with the remaining chicken. Dip the cooked chicken in the hot sauce and butter mixture, coating it completely, and set aside.
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Place the buns on a baking sheet. Brush the remaining 2 tablespoons melted butter on the tops of the buns and sprinkle with the sesame seeds. Bake until the seeds adhere to the top of the buns and the buns have warmed through, 7 to 8 minutes.
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To build the sliders, open the buns and spread about 1 tablespoon of the spread on the bottom bun. Next, place the sauced chicken, then a couple of tablespoons of the slaw, then the top bun. Serve immediately.
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Store components in separate airtight containers in the refrigerator for up to 2 days.
TIP: Drizzle the chicken with ranch dressing (page 130) or place a dollop of it on your plate to dip the slider in.
If your cooking routine needs something steady and satisfying, this is the book to reach for. Add Magnolia Table, Volume 3 to your shelf and get cooking.