Buffalo Chicken Hawaiian Sliders (Print Version)
# Ingredients:
→ Buffalo Chicken Filling
01 -
3.5 cups (about 500 g) shredded rotisserie chicken
02 -
120 ml buffalo sauce (such as Frank's RedHot)
03 -
120 ml ranch dressing
04 -
2 tablespoons (30 ml) honey
05 -
3 garlic cloves, finely minced
06 -
Black pepper, to taste
→ Cheese Layer
07 -
2 cups (200 g) low-moisture mozzarella cheese, freshly grated
08 -
0.5 cup (50 g) Parmesan cheese, freshly grated
→ Sliders
09 -
12-pack King's Hawaiian Rolls, kept intact
10 -
4 tablespoons (60 g) unsalted butter, melted
11 -
1 teaspoon (3 g) Italian seasoning
12 -
1 teaspoon (5 g) garlic salt
# Instructions:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper to facilitate even baking and an easier cleanup.
02 -
In a medium mixing bowl, thoroughly combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and a pinch of black pepper until the chicken is completely coated.
03 -
With a serrated knife, slice the package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half, cut side up, onto the prepared baking sheet.
04 -
Evenly distribute the buffalo chicken mixture over the bottom half of the rolls, ensuring edge-to-edge coverage. Sprinkle the grated mozzarella and Parmesan cheeses across the chicken layer.
05 -
Position the top half of the rolls over the cheese, pressing down gently to compress the layers. In a small bowl, combine the melted butter, Italian seasoning, and garlic salt, then brush most of this mixture generously over the tops of the rolls.
06 -
Loosely tent the assembled sliders with aluminum foil to prevent over-browning. Bake in the preheated oven for 15–20 minutes, or until the cheese melts and filling is heated through.
07 -
Remove the foil and bake for an additional 5 minutes, allowing the tops to become golden brown and crisp.
08 -
Remove from the oven and brush with the reserved butter mixture for added shine and flavor. Allow to rest for 3–5 minutes, then slice along the seams to yield 12 individual sliders. Serve warm.
# Notes:
01 -
For spicier sliders, use extra buffalo sauce or a hot variety. To ensure even cheese melting, grate cheese fresh rather than using pre-shredded.