Buffalo Chicken and Blue Cheese Sliders
Tangy buffalo chicken with creamy blue cheese and ranch served on toasted dinner rolls for easy, crowd-pleasing sliders.
Equipment
- Cutting Board
- Parchment Paper
- rolling pin or meat mallet
- Grill or Grill Pan
- Baking Sheet
- Foil
- basting brush or spoon
Ingredients
- 6 pieces boneless skinless chicken tenders
- salt to taste
- black pepper to taste
- 1/2 cup Frank's RedHot Wing Sauce or similar divided (reserve 3 tbsp)
- 12 pieces dinner rolls split
- 3 tablespoons butter softened, for spreading
- 1/4 cup ranch dressing
- 1/2 cup crumbled blue cheese
Instructions
- Place one sheet of parchment on a cutting board, lay the chicken tenders on top, cover with a second sheet of parchment, and pound each tender to about 1/4-inch thickness using a rolling pin or meat mallet.
- Season both sides of the pounded chicken with salt and pepper.
- Pour the wing sauce over the chicken, reserving 3 tablespoons for assembling the sliders, then refrigerate and let the chicken marinate for at least 15 minutes.
- Preheat a grill or grill pan to medium and lightly grease the grate or pan. Grill the chicken 3–5 minutes per side, until cooked through and internal temperature reaches 165°F, then transfer to a plate and tent loosely with foil.
- Turn your oven broiler to high. Split the dinner rolls and spread the cut sides with the softened butter. Place cut-side up on a baking sheet and broil 1–2 minutes until lightly browned.
- Assemble each slider: bottom roll, about 1 tablespoon ranch dressing, half a chicken tender, about 1 teaspoon of the reserved wing sauce, 1 tablespoon crumbled blue cheese, then the top roll.
- Repeat to make the remaining sliders and serve immediately.
Notes
- Pound chicken to even thickness for quick, even cooking.
- Reserve 3 tablespoons of wing sauce for assembly.
- Tent cooked chicken with foil to keep warm while toasting rolls.
- Watch the broiler closely to prevent burning the rolls.