Buffalo Chicken Wing Sliders Food

BUFFALO CHICKEN WING SLIDERS

Steps:

• Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
• Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BUFFALO CHICKEN SLIDERS RECIPE BY TASTY

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!

FRIED CHICKEN SLIDERS WITH BUFFALO SAUCE

Steps:

• Thinly slice each chicken breast diagonally into 6 pieces, keeping each piece roughly the same size.
• Place the chicken pieces into a bowl. Add the buttermilk, Frank's sauce and garlic salt and mix well making sure all the chicken has been coated.
• Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.
• In another bowl, combine the flour, salt, onion powder, pepper, herbs de Provence and paprika.
• Heat the canola oil in a pan deep enough to hold about 4-5 pieces of chicken at a time, until it reaches 375 degrees F.
• Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour.
• Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces.
• Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.
• Transfer the cooked chicken to a dish with paper towel to absorb any oil.
• Season again with some sea salt. Place a piece of chicken onto a bun and top with a half slice of cheese and some more buffalo sauce if required.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

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.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
• In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
• Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
• Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
• Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.

BUFFALO CHICKEN SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
• Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat oven to 375°. Spray a 9x13 pan with cooking spray.
• In a mixing bowl, combine shredded warm chicken, green onions, and 1/2 cup cheese.
• Stir together ranch dressing, softened cream cheese, and hot sauce. Pour over chicken mixture and mix thoroughly.
• Slice Hawaiian rolls in half horizontally and separate the top from the bottom. You can keep the rolls together and don't have to separate them. Place the bottom half of the rolls in the baking pan.
• Spoon the buffalo chicken mixture onto the rolls and spread it out evenly. Sprinkle the remaining 1 1/2 cups of cheese onto the chicken mixture.
• Place the top of the rolls on top of the cheese.
• In a separate bowl, melt the butter. Mix the ranch powder into the butter and spread on top of the rolls until it is evenly coated. Use all the butter for an amazing flavor.
• Cover with foil and bake for 15 minutes. Uncover and cook for another 5 minutes to toast the top of the rolls.