Buffalo Chicken Thigh Sliders Recipes

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!

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:

• Combine the butter, hot sauce, white vinegar, Worcestershire, and garlic powder to create your buffalo sauce (or substitute with two cups of premade buffalo sauce).
• Place four chicken breasts in your slow cooker and cover with the sauce.
• Cook on high heat for four hours.
• When the chicken has finished cooking, shred the chicken breasts with two forks.
• On the side, mix together the coleslaw veggie mix and blue cheese dressing.
• To assemble your sliders, layer dinner rrolls, green leaf lettuce, buffalo chicken, blue cheese coleslaw, and blue cheese crumbles.
• Enjoy!

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
• Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

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.

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.

Steps:

• Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
• Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Remove chicken from hot sauce; discard sauce.
• Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
• Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
• Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

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.