Buffalo Chicken Thigh Sliders Recipes

BUFFALO CHICKEN SLIDERS

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.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
• Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
• Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

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!

BAKED BUFFALO THIGHS

Steps:

• Coat a non-stick skillet with cooking spray; add oil.
• Place over medium-high heat until hot.
• Add chicken; cook 4 minutes on each side.
• Transfer to an 11x7 baking dish coated with cooking spray.
• Combine hot sauce and next four ingredients; pour over chicken.
• Bake, uncovered, at 400 for 25 minutes.
• Serve with blue cheese dressing.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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 THIGH SLIDERS

Steps:

• Preheat a grill to medium-high. Pat the chicken thighs dry with a paper towel, drizzle with olive oil and sprinkle generously with Cajun seasoning. Place on grill and cook until cooked through, 10 to 15 minutes.
• While the chicken is cooking, place the butter in a small saucepan with hot sauce. Stir until the butter melts. When the chicken is cooked through, add to the pan, turning several times to coat.
• In a small dish, combine the yogurt, chives, feta and lemon juice.
• Split the rolls, place a chicken piece on the bottom half, top with yogurt dressing and shredded lettuce. Place the top half of the roll on top and enjoy.

JIMMY'S BANG BANG CHICKEN SLIDERS

Steps:

• In a Dutch oven over medium heat, brown chicken in 1 Tbsp. olive oil, about 5 minutes., Meanwhile, stir together ketchup, chili sauce, 1/2 cup honey, water, lime juice and zest, garlic, ginger and pepper. Pour over browned chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, 25-30 minutes. Remove chicken and bring sauce back to a simmer; cook until thick, about 5 minutes. Shred chicken with 2 forks; toss with reduced sauce. , Preheat oven to 375°. Place bottom buns in a greased 13x9-in. baking dish. Place half a slice of cheese on each of the buns; spoon chicken mixture on top of cheese. Top with remaining cheese slices and bun tops. Stir together the remaining olive oil and honey and the pepper flakes. Brush over bun tops. Sprinkle with the coarse salt, if desired., Bake until tops are golden and cheese has melted, 10-15 minutes. Garnish with green onions., For sauce, stir together all ingredients. Serve alongside sliders.

BUFFALO CHICKEN THIGHS

Steps:

• Preheat oven to 450 degrees F. Heat oil over medium-high heat in a cast iron skillet. Meanwhile pat your chicken thighs dry with a paper towel and lightly season both sides with kosher salt and pepper. When the oil is hot (but not smoking) place the chicken thighs in the skillet, skin side down (this is important). Cover with a splatter screen. (I usually turn the heat down to a strong medium here, but keep an eye on it, and keep rotating the pan so the chicken thighs get browned evenly.) Check after a few minutes to make sure they are not getting too dark, and if so, turn down your heat. They should get a nice golden brown after 8 minutes or so.
• Leave the chicken thighs skin side down and transfer to the oven on a middle rack. Bake for 15 minutes, then flip the thighs and continue cooking another 4-5 minutes until the internal temperature reaches 165 degrees F.
• Meanwhile, melt butter with minced garlic in a small saucepan, cooking over medium-low heat until garlic is softened - 1-2 minutes. Whisk in the hot sauce and smoked paprika till smooth and set aside.
• Remove the chicken thighs from the oven and place on paper towels to soak up any excess oil. Whisk the buffalo sauce one more time and spoon over each chicken thigh till coated. Enjoy warm!