Buffalo Chicken Sliders
Savory shredded buffalo chicken tossed with ranch, melted cheddar, and topped with a limey coleslaw on Hawaiian rolls.
Equipment
- 7×11 inch baking pan/sheet
- Skillet
- Mixing Bowl
- serrated knife
Ingredients
Ingredients
- ?1 pound 450 gramschicken breastsskinless and boneless
- ?Salt and pepperto taste to season the chicken
- ?2 tablespoonsolive oilnot extra virgin
- ?1/2 cup 120 gramsranch dressing
- ?1/2 cup 120 gramsFrank’s buffalo sauce
- ?12 Hawaiian sweet rolls
- ?2 cups 225 gramsshredded sharp cheddar cheese
- ?2 tablespoons 28 gmelted butter
- ?1/2 teaspoonitalian seasoning
- ?2 cups 140 gramscoleslaw mix
- ?3 tablespoonsmayonnaise
- ?1 tablespoon 15 mlfresh lime juice
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 7×11" rimmed baking sheet with a small amount of the 2 tablespoons melted butter, reserving the rest of the melted butter for brushing the buns.
- Pat the 1 pound (450 g) chicken breasts dry and season both sides with salt and pepper to taste.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. When the oil is hot, sear the chicken breasts 2–3 minutes per side, until lightly browned.
- Transfer the skillet to the preheated oven (or move the seared chicken to a small baking dish if your skillet is not oven-safe). Bake for about 15 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes. Use two forks to shred the chicken.
- If you want ranch for serving, set aside a small amount of the 1/2 cup (120 g) ranch dressing now. In a bowl, combine the shredded chicken with the remaining ranch dressing and the 1/2 cup (120 g) Frank’s buffalo sauce. Mix until evenly coated.
- Slice the 12 Hawaiian sweet rolls horizontally, keeping the full sheet of bottoms and tops intact. Place the bottom half of the rolls in the prepared 7×11" pan.
- Spread the buffalo-ranch chicken mixture evenly over the bottom half of the rolls. Sprinkle 2 cups (225 g) shredded sharp cheddar cheese evenly over the chicken. Place the top half of the rolls back over the cheese.
- In a small bowl, stir the remaining melted butter with 1/2 teaspoon Italian seasoning. Brush the seasoned butter evenly over the tops of the rolls.
- Bake the assembled sliders in the oven, uncovered, for 10–15 minutes, until the cheese is melted and the tops are golden brown.
- While the sliders bake, make the slaw: in a bowl combine 2 cups (140 g) coleslaw mix, 3 tablespoons mayonnaise, 1 tablespoon (15 ml) fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Toss until evenly coated.
- Remove the sliders from the oven. Carefully lift the top half of the rolls, spread the slaw over the cheese, then replace the top rolls. Cut into individual sliders and serve warm.
Notes
Use the right sauce.Look for the Frank’s bottle that’s labeled “Red Hot Wings – Buffalo”, or use Franks Red Hot Original to make an easyBuffalo Wing Saucewith butter and honey.Be sure not to use the original hot sauce by itself, or your sandwiches will be too spicy!
To adjust the spiciness, you can use more or less hot sauce in your buffalo sauce, or look for Franks wing sauce in “mild” or “hot” varieties.
Can’t Find Hawaiian Rolls?Try using packaged soft dinner rolls instead.
A7×11-inch baking panis the perfect sizefor a package of King’s Hawaiian rolls. If you have a standard Pyrex baking dish, it’s probably the right size. You can also bake sliders in a 9×9 pan, you just need to arrange them differently.
Use a serrated knife.Hawaiian rolls are very soft, so a regular straight knife will crush them. A serrated knife does the best job of slicing through them easily.
To make the rolls super simple to slice, place the whole package in the freezer for about 15 minutes before you cut them.
You can make shredded chicken byboiling the chickenbreastsrather than using this method. The sandwiches are also delicious with rotisserie chicken!
To Store:These sliders are best when you eat them shortly after making them. If you think there will be leftovers, wait to add the slaw. Store in the fridge for up to 2 days. When you’re ready to eat them, reheat the sandwiches, and add fresh coleslaw.
To adjust the spiciness, you can use more or less hot sauce in your buffalo sauce, or look for Franks wing sauce in “mild” or “hot” varieties.
Can’t Find Hawaiian Rolls?Try using packaged soft dinner rolls instead.
A7×11-inch baking panis the perfect sizefor a package of King’s Hawaiian rolls. If you have a standard Pyrex baking dish, it’s probably the right size. You can also bake sliders in a 9×9 pan, you just need to arrange them differently.
Use a serrated knife.Hawaiian rolls are very soft, so a regular straight knife will crush them. A serrated knife does the best job of slicing through them easily.
To make the rolls super simple to slice, place the whole package in the freezer for about 15 minutes before you cut them.
You can make shredded chicken byboiling the chickenbreastsrather than using this method. The sandwiches are also delicious with rotisserie chicken!
To Store:These sliders are best when you eat them shortly after making them. If you think there will be leftovers, wait to add the slaw. Store in the fridge for up to 2 days. When you’re ready to eat them, reheat the sandwiches, and add fresh coleslaw.