BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
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!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BUFFALO CHICKEN SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 12 sliders
Number Of Ingredients 12
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
Inspired by a basket of Buffalo wings, these boneless, grilled chicken sliders are slathered in blue cheese dressing and topped with thin ribbons of carrot and celery leaves. Sweet Hawaiian rolls balance perfectly with the spicy orange sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
- Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.
BUFFALO CHICKEN SLIDERS
I created this after searching in vain for shredded chicken buffalo sliders. You can increase or decrease the ingredients to your liking. The amounts are not critical. The chicken needs to be precooked, I recommend recipe#234465, using leftover chicken or rotisserie chicken. Cooking time does not take into account cooking the chicken. I suggest cheating and buying a rotisserie chicken. This is a great recipe for blue cheese dip Recipe #496034
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Shred the precooked chicken.
- Over low heat, melt 1 Tablespoon of butter in skillet and add the hot sauce.
- Add the shredded chicken, toss to coat. Note: This will get juicier after it heats up in the skillet with the chicken.
- Cover & simmer on low for 30 minutes until bubbly & hot. Stir occasionally and remove the lid if it gets too juicy and you would like a thicker sauce.
- Assemble the sandwich, UP side DOWN so you don't lose all your toppings!
- To the bottom half of the bun: Add cucumber slices and green onion. Next add blue cheese crumbles and a dollop of blue cheese dressing. Top with the saucy chicken and the top o' the bun!
- Serving suggestion: Celery sticks with blue cheese dressing for dipping on the side. Recipe #496034.
- Enjoy!
Nutrition Facts : Calories 423.2, Fat 20.5, SaturatedFat 6.2, Cholesterol 74.3, Sodium 1765.8, Carbohydrate 32.1, Fiber 1.9, Sugar 5.7, Protein 26.8
BUFFALO CHICKEN THIGH SLIDERS
This is my take on a Rachael Ray recipe. I served this with grilled corn on the cob and broccoli slaw for a delicious and super fast Sunday afternoon meal.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high. Pat the chicken thighs dry with a paper towel, drizzle with olive oil and sprinkle generously with Cajun seasoning. Place on grill and cook until cooked through, 10 to 15 minutes.
- While the chicken is cooking, place the butter in a small saucepan with hot sauce. Stir until the butter melts. When the chicken is cooked through, add to the pan, turning several times to coat.
- In a small dish, combine the yogurt, chives, feta and lemon juice.
- Split the rolls, place a chicken piece on the bottom half, top with yogurt dressing and shredded lettuce. Place the top half of the roll on top and enjoy.
BUFFALO CHICKEN SLIDERS
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 396 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 873mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 24g protein.
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