Buffalo Chicken Sliders with Ranch Coleslaw
Shredded chicken coated in buffalo hot sauce topped with ranch coleslaw on Hawaiian rolls.
Equipment
- Mixing Bowl
- Foil lined sheet pan
- Food processor
- Pastry brush
- Spatula
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1sliderCalories: 438kcalCarbohydrates: 57gProtein: 19gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 916mgPotassium: 391mgFiber: 2gSugar: 19gVitamin A: 972IUVitamin C: 11mgCalcium: 41mgIron: 4mg
Nutrition Disclaimer*
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