Buffalo Chicken Sliders Recipes

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat your oven to 350 F and spray a 9x13" casserole dish with nonstick spray *or* line a rimmed baking sheet with parchment. Set aside.
• In a mixing bowl, stir together the chicken, blue cheese, buffalo sauce, and ranch dressing.
• Using a serrated knife, carefully cut the sheet of rolls in half horizontally. Remove the top half and place the bottom half on your prepared baking sheet.
• Evenly spread the chicken mixture over the bottom half of the rolls. Top with the shredded cheese. Place the top of the rolls over the slider filling.
• In a small bowl, melt your butter and stir in the garlic powder. Use a brush to spread the butter over the sliders. If you don't have a brush, drizzle it over the sliders as best you can.
• Cover the sandwiches loosely with foil and place in the oven for 20 minutes until the chicken mixture is heated through and the cheese has completely melted.
• If you'd like a golden top crust as seen in the photos, remove the foil for the last 5 minutes of baking.
• Allow the sliders to stand 5 minutes before cutting the rolls apart. Serve warm and enjoy!

BUFFALO CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
• Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
• Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
• Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
• Place the top half of the rolls on top and brush evenly with melted butter.
• Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
• Remove from oven, cool slightly before transferring to a cutting board.
• Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
• Enjoy!

BUFFALO CHICKEN SLIDERS

Steps:

• Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
• In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
• Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
• Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
• Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
• Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
• Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
• Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.