Buffalo Chicken Pan Sliders (Printer-Friendly Version)
# What You'll Need:
→ Chicken Mixture
01 -
3 and a half cups of chicken, shredded (rotisserie works best)
02 -
Half a cup of buffalo wing sauce (like Frank's RedHot)
03 -
Half a cup of creamy ranch dressing
04 -
2 tablespoons of honey
05 -
3 garlic cloves, finely chopped
06 -
A dash of ground black pepper
→ Cheese Blend
07 -
2 cups low-moisture mozzarella, grated fresh
08 -
Half a cup of freshly shredded Parmesan
→ Assembly Toppings
09 -
A pack of 12 King's Hawaiian rolls
10 -
4 tablespoons melted butter
11 -
1 teaspoon of Italian herbs mix
12 -
1 teaspoon garlic-flavored salt
# Method:
01 -
Set your oven to 350°F to preheat. Prepare your baking tray by covering it with parchment paper.
02 -
In a bowl, mix the chicken with the buffalo sauce, ranch dressing, honey, minced garlic, and black pepper.
03 -
Cut the rolls apart horizontally and lay the bottom halves on the baking tray you prepared earlier.
04 -
Spread the chicken mixture across the bread evenly. Sprinkle on both cheeses, then place the top halves of the rolls back on.
05 -
Mix the melted butter with the garlic-flavored salt and Italian seasoning. Use most of this mix to coat the tops of the rolls.
06 -
Cover the rolls using foil. Let them bake for 15–20 minutes until the inside is bubbly and gooey. Remove the foil and bake another 5 minutes to let the tops brown a little.
07 -
Brush the leftover butter mixture on top (optional) and let the rolls cool for a bit. Slice them up and serve them warm.
# Cook's Tips:
01 -
These are best enjoyed fresh out of the oven.
02 -
Any leftover sliders can be kept in an airtight container for up to 2 days.
03 -
Reheat leftovers in the oven at 325°F for about 10–15 minutes or use the microwave in 30-second bursts.