Buffalo Chicken Sliders with Homemade Buffalo Ranch
Directions
- 1Set your oven to 350 degrees Fahrenheit.
- 2Shred a rotisserie chicken using two forks, pulling all the meat off the bone, including dark meat.
- 3Once chicken is shredded, add 8 ounces of cream cheese, 1 cup of shredded cheddar, and about 1 tablespoon of chopped parsley.
- 4Add half a cup of buffalo or hot sauce to the chicken mixture.
- 5Mix the chicken and other ingredients thoroughly.
- 6Get a pack of sweet Hawaiian rolls and cut them in half as evenly as possible with a bread knife.
- 7Line a baking dish or sheet pan with parchment paper.
- 8Place the bottom halves of the Hawaiian rolls directly in the pan.
- 9Spread the chicken filling evenly over the bottom layer of rolls.
- 10Add another layer of shredded cheese on top of the chicken filling.
- 11Gently lay the top halves of the rolls on top, trying to line up the edges.
- 12Melt 3 tablespoons of butter.
- 13Brush the melted butter on top of the rolls.
- 14Top the rolls with about half a teaspoon of garlic powder and half a teaspoon of onion powder.
- 15Cover the baking dish with tin foil, ensuring some space between the foil and the bread.
- 16Bake for 10 minutes covered.
- 17While the sliders are baking, make the buffalo ranch dipping sauce.
- 18Combine half a cup of mayo, half a cup of sour cream, about 2 tablespoons of whole or buttermilk, 3 tablespoons of hot sauce, 1 tablespoon of minced chives, and 1 tablespoon of minced parsley.
- 19Add a dash of garlic powder and a dash of onion powder to the sauce.
- 20Mix the buffalo ranch sauce thoroughly.
- 21After 10 minutes, remove the foil from the top of the pan.
- 22Bake uncovered for an additional 5 minutes to make the tops crispy.
- 23Garnish with a little parsley before serving.
Ingredients
- rotisserie chicken
- 8 ounces cream cheese
- 1 cup shredded cheddar
- 1 tablespoon chopped parsley
- 0.5 cup buffalo or hot sauce
- 1 pack sweet Hawaiian rolls
- 3 tablespoons butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 cup mayo
- 0.5 cup sour cream
- 2 tablespoons whole or buttermilk
- 3 tablespoons hot sauce
- 1 tablespoon minced chives
- 1 tablespoon minced parsley
- dash garlic powder
- dash onion powder
Equipment
ovenforksbread knifebaking dishsheet panparchment papertin foil
Tips
- Use two forks to shred the rotisserie chicken, including dark meat.
- Ensure there is some space between the tin foil and the bread when baking covered for even cooking.
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