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8.2BM score
Buffalo Chicken Sliders
Community Rating8.0 · 2 votes
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About
The shopping list that matters: cooking spray, . monterey jack cheese, cooked and cayenne pepper hot sauce. The step that decides how it turns out: line a large-rimmed baking sheet with aluminum foil; lightly coat with cooking spray. It scored 8.2 out of 10 here after cooking it exactly as written. The full method runs to 7 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.
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
- 1Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.
- 2Line a large-rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Using a serrated bread knife, cut rolls in half horizontally, keeping top halves and bottom halves intact; place bottom half of rolls, cut-side up, on prepared baking sheet.
- 3Sprinkle 3/4 cup of the cheese evenly over bottom half of rolls.
- 4Stir together warmed chicken, hot sauce, ranch dressing, and 3 tablespoons of the ranch dressing mix in a large bowl until evenly coated.
- 5Top bottom half of rolls evenly with chicken mixture; sprinkle with remaining 3/4 cup cheese.
- 6Place top half of rolls over cheese. Brush tops and sides of rolls with melted butter. Sprinkle tops of rolls evenly with remaining 1/2 tablespoon ranch dressing mix.
- 7Bake in preheated oven until cheese is melted, tops of rolls are golden brown, and chicken mixture is heated through, about 10 minutes. Remove from oven, cut into 12 sliders and serve immediately. Recipe developed by Amanda Holstein
