Photo: Buffalo Chicken Sliders Recipe
Ingredients
- sbs-1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1 cup hot sauce, such as Frank's Red Hot
- 12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled
- Ranch dressing, for serving
- 1 cup blue cheese crumbles
- Tomato slices, for serving
- Green leaf lettuce, for serving
Directions
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.
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By sandraelaine1975
houston tx
on March 12, 2013
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I loved this recipe and the fact that is was so easy made this more pleasurable to cook ;
By cook4u1961
Utica, NY
on December 27, 2012
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Very tasty! Used boneless skinless chicken breasts instead of thighs-marinated them overnight with the dry ingredients. Fried them up the next day-kept them whole and did not put in the oven. Served them on a long sandwich roll with the lettuce, tomato and ranch bleu cheese dressing-delicious! The kids loved them!
By myscruf
Palm Beach Shor...
on May 23, 2012
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Loved this recipe. The ease of throwing it in the pot in the oven. I would add some chicken breast to recipe. Messy but delicious!
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