These buffalo chicken sliders are exactly what any gathering or potluck needs. The Hawaiian rolls and brown sugar add a hint of sweetness to these perfectly spicy sandwiches.
I am pretty sure I don’t have to explain why I love these sandwiches. They are the best food to bring to a party and they come together very quickly. I have some tips and tricks below in the mix it up section to help you out if you are in a time crunch.
In this recipe
When making this recipe you will notice that there is quite a bit of chicken. That is because I use my Hawaiian rolls recipe. These rolls will be larger than what you will normally find at the store so the amount of chicken is scaled to meet the requirements of those rolls.
When making these it is easier to slice all of the Hawaiian rolls together. Then you don’t have to make each slider separately. Then once you are done just slice down the creases between the rolls and you are good to go. If you use my recipe then you can assemble and slice the sliders in the baking dish. Easy to tote around afterwards as well.
The brown sugar in the hot sauce will help curb its heat. If you would like the chicken hotter feel free to remove the sugar or add jalapenos to the coleslaw. The second option is my favorite primarily because I love spicy food. If you want to cut down on the heat then add some more sugar. If I am making this for a group of people that don’t handle spice well I just put a little ranch dressing the sauce mixture to reduce the heat.
Mix it up
Here are a few time saving tricks for this recipe.
- Use 5 cups of coleslaw mix instead of shredding your own.
- Shred rotisserie chicken if you don’t have time to bake chicken breasts.
- Bake the Hawaiian rolls the day before.
Buffalo Chicken Sliders with Ranch Coleslaw
- Mixing Bowl
- Foil lined sheet pan
- Food processor
- Pastry brush
- Hawaiian Rolls
- 2 lbs chicken breast
- 1 cup Frank's Red Hot
- 3 cups shredded cabbage about ½ head of cabbage
- 1½ cup shredded radicchio about ½ head of radicchio
- ½ cup shredded carrots about 1 large carrot
- ½ cup brown sugar packed
- ¾ cup ranch dressing
- 1½ tbsp apple cider vinegar
- ½ tbsp black pepper
- ½ tbsp dried onion
- ¼ cup butter
- Preheat the oven to 400°F or gas mark 6.
- Place the chicken on a foil lined sheet pan and bake for 30 minutes.
- While the chicken is baking in a saucepan heat the butter, brown sugar, and Franks Red Hot together until the sauce starts to boil and set aside.
- Shred the cabbage, radicchio, and carrots. You can also use 5 cups of coleslaw mix. There will be some extra. In a mixing bowl toss with the ranch dressing, pepper, onion, and apple cider vinegar and set aside.
- Turn off the oven and remove the chicken. Allow the chicken to cool long enough to shred. While the chicken is cooling slice the Hawaiian buns in half, place on a sheet pan and place in the cooling oven to warm. In a bowl mix the hot sauce mixture with the chicken until it is evenly coated.
- Remove the rolls from the oven and place the bottom half on your serving dish. Cover the rolls with all of the chicken mixture. Top with the coleslaw and then add the top half of the rolls. Using a sharp knife cut the rolls following the natural separation.