buffalo chicken sliders

Chrissy_Hackley avatar
By Chrissy Hackley
from Vestal, NY

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.

serves 24 sliders
prep time 30 Min
cook time 50 Min
method Pressure Cooker/Instant Pot

Ingredients For buffalo chicken sliders

  • 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

How To Make buffalo chicken sliders

  • 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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