Close-up of a breaded chicken fillet with Monterey Jack in a slider roll

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Buffalo Chicken Sliders

A take on the Buffalo Chicken · Burger 21 →Tasty’s take →

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About

These sliders take the flavours of buffalo wings, hot sauce and ranch, and put them on a tray of sweet Hawaiian rolls, so twelve sandwiches come out of the oven at once. There is no raw meat to deal with: the recipe starts from cooked, finely shredded chicken breast, warmed through.

The chicken is tossed with cayenne pepper hot sauce, ranch dressing and most of a packet of ranch seasoning, then spread over the bottom half of the rolls between two layers of Monterey Jack. The cheese on the bottom works as a barrier that keeps the bread from going soggy. Melted butter brushed over the tops, with the last of the ranch seasoning sprinkled on, gives them a golden, savoury crust in about ten minutes at 350°F. Cut them apart and serve them straight away, while the cheese is still soft.

Ingredients

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Cooking sprayCooking spray
Slider roll1 (12-oz.) pkg. Hawaiian Sweet Dinner Rolls (such as King’s Hawaiian)
Monterey Jack6 oz. Monterey Jack cheese, shredded (about 1 1/2 cups), divided
Chicken breast3 cups (about 11 1/4 oz.) cooked, finely shredded chicken breast, warmed
Cayenne pepper1/4 cup cayenne pepper hot sauce (such as Frank’s RedHot)
Ranch dressing1/4 cup ranch dressing
Ranch dressing mix1 (1-oz.) envelope ranch dressing mix, divided (3 1/2 Tbsp.)
Butter2 Tbsp. (1 oz.) unsalted butter, melted

Recipe

1
Heat the oven to 350 degrees F (175 degrees C) and set out the rolls, cheese, chicken, sauces, ranch mix and butter.
2
Line a large rimmed baking sheet with foil and coat it lightly with cooking spray. With a serrated knife, split the slab of rolls horizontally, keeping the tops and bottoms in one piece each, and put the bottom half on the sheet, cut side up.
3
Scatter 3/4 cup of the cheese over the bottom half.
4
In a large bowl, toss the warm chicken with the hot sauce, ranch dressing and 3 tablespoons of the ranch dressing mix until coated.
5
Spread the chicken over the rolls and scatter the other 3/4 cup of cheese on top.
6
Put the top half of the rolls in place, brush the tops and sides with melted butter and sprinkle over the last 1/2 tablespoon of ranch mix.
7
Bake for about 10 minutes, until the cheese melts, the tops are golden and the chicken is hot. Cut into 12 sliders and serve right away.