BUFFALO CHICKEN SLIDERS
Just like the mini burgers, but with a Buffalo style twist. Great for football parties, these are so simple to make!
Provided by Mmmmichele
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
- Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 18.2 g, Cholesterol 50.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 19.1 g, SaturatedFat 5.4 g, Sodium 875.6 mg, Sugar 2 g
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BUFFALO RIB SLIDERS RECIPE BY TASTY
Here's what you need: baby back ribs, Frank's Red Hot Buffalo Wing Sauce, butter, honey, Hawaiian-style rolls, large onion, blue cheese
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 275ºF (135°C).
- Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
- Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
- While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
- After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
- Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
- Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
- Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
- Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 10 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, Sugar 8 grams
BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW
Provided by Valerie Bertinelli
Time 25m
Yield 12 sliders
Number Of Ingredients 14
Steps:
- To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
- To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
- Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.
HONEY BUFFALO MEATBALL SLIDERS
These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through., If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.
Nutrition Facts : Calories 524 calories, Fat 21g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 1364mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 28g protein.
BUFFALO CHICKEN SLIDERS
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.
Nutrition Facts : Calories 396 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 873mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 24g protein.
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