Buffalo Chicken Sliders
These Buffalo Chicken Sliders capture the essence of your beloved buffalo chicken dip, now conveniently nestled in handheld slider form! Packed with the perfect punch of spicy buffalo sauce, gooey cheese, and luscious ranch dressing, all sandwiched between a crisp bun. Whip up a batch for your next gathering and witness them vanish in no time!
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Ingredients
- 8 Hawaiian-style rolls around 340g
- 2 cups shredded chicken around 300g
- ⅓ cup buffalo wing sauce around 80ml
- ⅓ cup ranch dressing around 80ml
- 3 oz shredded Monterey Jack cheese around 85g
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt around 2.5g
- ½ teaspoon black pepper around 1g
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish or rimmed baking sheet.
- In a bowl, mix the shredded chicken with buffalo sauce, ranch dressing, Cajun seasoning, salt, and pepper until well combined.
- Without separating the rolls, use a serrated knife to slice them horizontally, dividing the tops from the bottoms.
- Arrange the bottom halves in the prepared baking dish and sprinkle with half of the shredded cheese.
- Evenly distribute the buffalo chicken mixture over the cheese layer.
- Top with the remaining shredded cheese and place the top halves of the rolls over the filling.
- In a small bowl, mix the melted butter with Italian seasoning and brush the mixture over the tops of the sliders.
- Bake for 10-15 minutes, until the cheese is melted and the tops are lightly browned.
- Optionally, serve the sliders with coleslaw on top or the side.
Notes
- For a twist, try different cheese varieties like pepper jack or blue cheese crumbles.
- Prepare the buffalo chicken filling up to 3 days in advance for easy assembly later.
- Serve with celery and carrot sticks, extra buffalo sauce for dipping, or ranch dressing on the side.
- Let any leftovers cool completely before storing them in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.
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