Buffalo Chicken Sliders

 If you’re hosting a party or just trying to spice things up for dinner, these buffalo chicken sliders are sure to be a hit! The bold flavor produced by these tiny sandwiches is truly epic. The sweet flavor or the King’s Hawaiian rolls combined with the spicy sauce and crunchy coating makes for an amazing, taste bud-awakening experience!

Ingredients:

– 2-3 small/medium chicken breasts
– 12 mini slider rolls, I used King’s Hawaiian dinner rolls
– 1/2 cup light sour cream
– 1/2 packet Fiesta Ranch dip mix
1/4 cup Frank’s Red Hot sauce
-3/4 cup flour
-1/4 cup Bisquick
– 1 tsp garlic powder
-1 tsp paprika
-1/2 tsp sea salt
-1/2 tsp herbs de Provence
-1/4 tsp onion powder
-1/4 tsp cayenne pepper
– black pepper, to taste
– 3 cups canola oil

First, cut the chicken breasts into at least 12 pieces, roughly two inches by two inches.

Place the chicken pieces in a bowl and sprinkle half of the Fiesta Ranch dip packet. Then add sour cream and Frank’s Red Hot and stir.

Combine the flour, Bisquick, garlic powder, salt,  herbs de Provence, onion powder, cayenne, and pepper in a separate bowl.

Cut each roll in half (or almost in half, whatever you prefer) and lay open end up on a baking sheet. Turn your oven to Warm (approx. 150 degrees F) and place rolls inside.

 

Now it’s time to cook the chicken! Make sure each piece is thoroughly coated in the sour cream mixture, then dredge through the flour mixture making sure all sides are properly battered.

Heat the canola oil on highest setting in a frying pan that has a bit of a lip – at least 2-3 inches. Once HOT, place each piece of chicken gently in the oil and cook for 2-3 minutes on each side, or until lightly browned.

Once done, place chicken on a plate with paper towels to absorb excess oil.

Remove rolls from oven and begin to assemble you sliders! Place one piece of chicken on each roll and dress as you like!

I placed a dab of extra buffalo sauce on each piece of chicken, and then added ranch dressing to a few of the rolls.

 

I used various combinations of pickles, avocado, bibb lettuce, and red cabbage (mixed with a dab of sour cream and a dash of the dry Fiesta Ranch dip) to top my sliders. You can add whatever you like!

 

These things are gone before you know it – so make sure to save one (or two!) for yourself!

 – Chef Genny

 

Buffalo Chicken Sliders
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Ingredients
  1. - 2-3 small/medium chicken breasts
  2. - 12 mini slider rolls, I used King's Hawaiian dinner rolls
  3. - 1/2 cup light sour cream
  4. - 1/2 packet Fiesta Ranch dip mix
  5. -1/4 cup Frank's Red Hot sauce
  6. -3/4 cup flour
  7. -1/4 cup Bisquick
  8. - 1 tsp garlic powder
  9. -1 tsp paprika
  10. -1/2 tsp sea salt
  11. -1/2 tsp herbs de Provence
  12. -1/4 tsp onion powder
  13. -1/4 tsp cayenne pepper
  14. - black pepper, to taste
  15. - 3 cups canola oil
Instructions
  1. First, cut the chicken breasts into at least 12 pieces, roughly two inches by two inches.
  2. Place the chicken pieces in a bowl and sprinkle half of the Fiesta Ranch dip packet. Then add sour cream and Frank's Red Hot and stir.
  3. Combine the flour, Bisquick, garlic powder, salt, herbs de Provence, onion powder, cayenne, and pepper in a separate bowl.
  4. Cut each roll in half (or almost in half, whatever you prefer) and lay open end up on a baking sheet. Turn your oven to Warm (approx. 150 degrees F) and place rolls inside.
  5. Now it's time to cook the chicken! Make sure each piece is thoroughly coated in the sour cream mixture, then dredge through the flour mixture making sure all sides are properly battered.
  6. Heat the canola oil on highest setting in a frying pan that has a bit of a lip - at least 2-3 inches.
  7. Once HOT, place each piece of chicken gently in the oil and cook for 2-3 minutes on each side, or until lightly browned.
  8. Once done, place chicken on a plate with paper towels to absorb excess oil.
  9. Remove rolls from oven and begin to assemble you sliders! Place one piece of chicken on each roll and dress as you like!
  10. I placed a dab of extra buffalo sauce on each piece of chicken, and then added ranch dressing to a few of the rolls.
  11. I used various combinations of pickles, avocado, bibb lettuce, and red cabbage (mixed with a dab of sour cream and a dash of the dry Fiesta Ranch dip) to top my sliders. You can add whatever you like!
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