Buffalo Chicken Sliders
Yield: 12 sliders
Calories: 256kcal
Savor the spicy and tangy flavor of buffalo chicken in mini slider form. These bite-sized sandwiches are perfect for game day, parties, or as a quick and easy weeknight dinner.
Ingredients
- 3 cups (454 g) pre-cooked shredded chicken, or thighs
- ¾ cup (180 ml) Franks RedHot hot sauce, or buffalo sauce
- ½ cup (120 ml) ranch dressing
- 1 cup (114 g) shredded cheddar cheese, divided
- 1 cup (114 g) shredded mozzarella cheese, divided
- ¼ cup (47 g) crumbled blue cheese
- 3 tablespoons (3 g) sliced green onions
- 2 tablespoons (28 g) unsalted butter
- ½ teaspoon dried Italian seasoning
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon garlic powder
- 12 dinner rolls, King's Hawaiian
Instructions
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 350°F (177°C). Line a rimmed baking sheet with foil and set aside.
- Make Buffalo Chicken – In a large bowl, combine the shredded chicken, hot sauce, and ranch dressing.
- Slice the Rolls – Use a serrated knife to cut the rolls in half lengthwise, keeping them intact once sliced.
- Assemble the Sliders – Place the bottom half of the rolls cut-side up on the lined sheet pan. Evenly sprinkle half of the cheddar and mozzarella cheese on top. Add the buffalo chicken, about 1/4 cup per slider. Sprinkle with the remaining shredded cheese. Sprinkle on the blue cheese and green onions.
- Season the Rolls – Place the top half of the rolls on the assembled sliders. Heat the butter in the microwave in 15-second increments until melted. Stir in the Italian seasoning, kosher salt, and garlic powder. Brush the butter mixture over the tops.
- Bake the Sliders – Cover the sliders with foil. Bake for 10 minutes, then uncover. Bake until the cheese is melted and the tops are lightly brown, about 5 to 8 minutes.
- Serve – Transfer to a platter and serve immediately while hot.
Notes
- Cooking the Chicken: Cook 1 1/2 pounds of boneless chicken breast or thighs to yield 3 cups of shredded meat.
- Make Ahead: The buffalo chicken mixture can be prepared and stored in the refrigerator 2 days before.
- Freezing: Wrap the assembled rolls in plastic and foil. Freeze for up to 3 months. Defrost in the refrigerator, brush with seasoned butter, and bake according to recipe directions.
- Storing: Cover and store in the refrigerator for up to two days.
- Reheat: Heat the sliders in the microwave on high setting in 15-second increments until the rolls are soft and the filling is warm.
Nutrition
Calories: 256kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 962mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 12mg | Calcium: 211mg | Iron: 2mg
Recipe Link
Recipe Video