Buffalo Blue Sliders Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with salt, black pepper, the brown sugar, paprika and cayenne. Add the chicken to the skillet and sear until golden on both sides, about 4 minutes.
• Add the hot sauce to the skillet and bring to a simmer, then place in the oven to cook until an instant-read thermometer inserted into the chicken registers 160 degrees F, 12 to 15 minutes. Let the chicken cool in the skillet, then pull the meat with your fingers. Adjust the seasoning if necessary.
• Preheat the broiler. Transfer the skillet to the broiler and cook until crispy and caramelized on top, about 4 minutes.
• For the sandwich build: Place some chicken on the roll bottoms and top with ranch dressing, blue cheese crumbles, tomato and lettuce. Close with the roll tops.

Steps:

• Form the ground turkey or chicken into 2-ounce patties. Sprinkle both sides of each patty liberally with salt and pepper.
• Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
• Meanwhile, in a small saucepan over medium heat, bring the wing sauce and honey to a simmer. Remove from the heat and stir. Brush the wing glaze over both sides of the cooked patties.
• Build the burgers by placing each cooked patty on the bun bottoms. Top with celery leaves and crumbled blue cheese. Smear the top buns with the Blue Cheese Dressing and place on top of the other ingredients. Serve immediately.
• Using the tongs of a fork, mash together the blue cheese and mayonnaise in a small bowl. Stir in the buttermilk, sour cream, vinegar, sugar, garlic powder and onion powder. Season with salt and pepper. Cover and keep in the refrigerator until ready to use.

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!