Buffalo Chicken Sliders

Buffalo Chicken Sliders


Get ready to enjoy Buffalo Chicken Sliders. Spicy and bite-sized delights that are perfect for any gathering. We love sliders. I wanted a slider one night but not really in the mood for beef. So I created this and it was an instant hit! Would be great served at a party or get together. I only assemble one casserole dish of sliders per meal (so half). The meat and rolls are easily frozen separately for another day's meal for the family. I just drained the meat really well, then defrosted in the fridge overnight and pulled the rolls to defrost on the counter overnight.


Buffalo Chicken Sliders



Cook time: 50 Min  Prep time: 30 Min  Serves: 24 sliders
Ingredients
ROLLS
1 1/4 c warm water
3 1/4 c all purpose flour
2 Tbsp yeast
1/4 c sugar
1/3 c oil
1 lg egg
1/2 tsp salt
BUFFALO CHICKEN
3 lb chicken breast
1 c hot sauce, i prefer old bay hot sauce
1 stick butter
1/2 c broth, any will work
EXTRA BUFFALO SAUCE
1/2 c hot sauce
1/4 c butter
FINISHING SAUCE
2 c ranch dressing
2 stick butter, melted
2 Tbsp worcestershire sauce
2 tsp dill
2 tsp garlic powder
2 Tbsp dried minced onion
2 Tbsp cider vinegar
CHEESE
10 slice swiss cheese
Directions
1. Rolls: Preheat oven to 400F. Mix oil, water, yeast, and sugar in large mixing bowl for a stand mixer with a dough hook. Let rest 10 minutes. With dough hook mix in 3 cups of flour, egg, and salt, scrapping sides of bowl every minute or so until flour is incorporated. If it is super sticky dough add rest of flour and mix until incorporated. On lowest setting, let mixer "Knead" the dough for 2 minutes. Spray a 15x11 baking sheet with non stick spray. Spray hands with non stick spray. Form 24 balls of dough and place on baking sheet. (roughly weighing 1.25 ounces each) Cover with clean towel and let rest 10 minutes. Bake in preheated oven for 10-12 minutes or until golden brown tops.
2. Chicken: while the rolls are resting place chicken, broth, hot sauce and butter in an electric pressure cooker. Cook on high pressure for 10 minutes (30 minutes if chicken happens to be frozen solid). Let naturally release for 10 minutes. Then do a quick release. Remove chicken to bowl and shred. Put back into pressure cooker and toss to coat in cooking juices.
3. Finishing sauce: in a small sauce pan mix all the ingredients and cook until simmering. Remove from heat and let rest covered.
4. Extra Buffalo sauce: Whisk together butter and hot sauce.
5. Assemble: Drain chicken in a fine mesh strainer. Spray 2 13x9x2 casserole dishes with nonstick spray. Cut rolls in half to make mini burger buns. Place 12 bottoms in each casserole dish. Lay single layer of swiss cheese on each dish of rolls. Spread half the chicken on top of swiss in each dish. Using a pastry brush, brush each dish with half the extra buffalo sauce. Place tops of rolls on top of each roll. Spoon half the finishing sauce evenly over each pan of rolls. Cover with foil and bake in a 375F oven for 15 minutes. Uncover and bake 10 minutes. Serve hot. Enjoy!

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