Buffalo Chicken Sliders
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Groceries:
For the sliders
- 1 package of your favorite potato rolls (I used a pack of 9 for this recipe)
- 2 cups Bella's rotisserie chicken, shredded
- ¾ cup Franks Red Hot original buffalo sauce
- 3 Tbsp butter
- ¼ cup honey
- 1 tsp white vinegar
- 9 slices of mozzarella cheese
For the pickled carrots
- 2 large carrots, ribboned with a vegetable peeler
- ½ cup water
- ½ white vinegar
- ¼ cup maple syrup or sweetener of your choice
- ½ tsp salt
Homemade ranch
- ½ cup whole milk Greek style yogurt
- 1 lemon, juiced
- ½ tsp garlic powder
- 1 clove garlic, grated
- ½ tsp salt
- 2 Tbsp fresh dill, finely chopped
- Fresh cracked black pepper to taste
Instructions:
For the pickled carrots, bring water, vinegar, maple syrup, and salt to a boil. Pour boiling mixture over ribboned carrots in a heatproof bowl and set aside to quick pickle.
For the ranch, mix Greek yogurt, lemon juice, garlic powder, grated garlic, salt, dill, and black pepper in a bowl until smooth. Cover and let flavors meld in the fridge until ready to serve.
For the sliders, preheat your oven to 425. Bring Franks Red Hot buffalo sauce to a simmer in a small saucepan. Take off heat. Add vinegar, honey, and 2 Tbsp of butter. Whisk until smooth and combined. Add shredded chicken to hot sauce and toss to coat.
Slice rolls in half horizontally, take the top halves off and set the bottom halves on a parchment lined baking sheet. Evenly distribute buffalo chicken mixture on the bottom halves of the rolls then top with sliced mozzarella. Place the tops of the rolls back in top. Melt residual 1 Tbsp of butter and brush the tops of each roll with melted butter. Bake in preheated oven for 15-20 minutes until the tops of each slider are golden and toasty and the cheese is melted.
Take the tops off the sliders and top with pickled carrots. Serve with chilled ranch! Enjoy!
