Chicken Sliders
Chicken sliders on sweet rolls — shredded buffalo chicken, crockpot crack chicken, cheesy pesto, honey garlic melts — easy for busy weeknights and game day.
★ lunch
lunchShredded Buffalo Chicken Sliders
Ready for the best buffalo chicken sliders or sandwiches you’ve ever had?
Dan-O’s SeasoningIngredients
- 1.5 lbs Chicken Breasts
- Spicy Dan-O’s Seasoning
- 1 stick Butter
- 1 cup Hot sauce
- 1 tsp Minced garlic
- Slider buns
- Blue cheese crumbles
- Shredded lettuce
- Water
- Coarse salt
- Spicy pickle juice
Instructions
- 1Brine your chicken breasts. Mix together 1 tbsp coarse salt with 1 cup of water until salt is dissolved. Mix in about a tsp of spicy Dan-O’s and a splash of pickle juice. Pour in a bag with the thawed out chicken breasts to brine for about 4 hours.
- 2Cook your chicken. Preheat oven to 350 degrees. Remove chicken from brine and dry off with a paper towel. Coat each side with a liberal amount of spicy Dan-O’s Seasoning, and quickly sear the chicken breasts in an oiled pan on medium heat. Move chicken over to a baking sheet to finish cooking until it reaches an internal temperature of 160 degrees. Remove from oven and let rest.
- 3Make your buffalo sace. Add 1 stick of butter to a saucepan and allow to melt on medium low heat. Skim off the fat on the top of the buffalo sauce until it’s clarifed. Mix in 1 tsp of minced garlic, 1 tsp honey, and about a tbsp of spicy Dan-O’s. Mix in your full cup of hot sauce, and whisk together on medium low for 5 minutes. Turn heat down to low until your ready to use sauce.
- 4Shred your chicken and toast your buns. Shred chicken by ripping into strands with two forks or by hand. Brush buns with butter and toast at 350 for 4-5 minutes.
- 5Add desired amount of buffalo sauce to shredded chicken and mix together. Save some for the sandwiches. Build your sandwiches with chicken, a spoonful of sauce, a pinch of blue cheese crumbles, and shredded lettuce.
- 6Serve with chips and celery. Enjoy!
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Open in Pepper →A Pan Of Sliders Feeds Everybody
Sliders solve the nights when everyone eats at a different time. You shred the chicken, tuck it into a pan of rolls, pour butter over the top, and bake until the tops go golden — and whoever walks in late still gets a hot sandwich.
Cooks on Pepper reach for this collection on game days, potluck nights, and any Wednesday when the fridge has cooked chicken and nobody wants a real dinner. It's also what they make when the kids bring friends home.
Every recipe here starts with chicken and a pack of rolls: Shredded Buffalo Chicken Sliders, Crockpot Crack Chicken Sliders with bacon and cream cheese, Cheesy Pesto Chicken Sliders, Honey Garlic Chicken Slider Melts, and Cheesy Ranch Chicken Slider Melts.
Quick Tips
- 1
Slice the rolls whole
Keep the 12-pack of Hawaiian rolls connected and cut through the middle with a long serrated knife so you get two intact slabs instead of 12 little sandwiches.
- 2
Butter the tops twice
Brush melted butter with garlic powder over the rolls before baking, then again in the last 2 minutes so the tops shine.
- 3
Cover then uncover
Bake covered with foil for 15 minutes so the cheese melts through, then uncover for 8 to 10 minutes at 350°F to brown the tops.
- 4
Drain the shredded chicken
Let saucy buffalo or crack chicken sit in a colander a minute before it goes on the rolls, or the bottoms turn soggy.
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