In a bowl, toss chicken with Garlic powder, Paprika, Salt, and Black pepper.
Bake chicken for 20-25 minutes, or until cooked through.
While chicken is baking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, melted Butter, and White vinegar. Heat over medium heat, stirring until combined.
In a large bowl, toss the cooked chicken with the Sauce until evenly coated.
Assemble the sliders: Place a portion of the buffalo chicken on the bottom half of each slider bun. Top with Ranch dressing and Blue cheese crumbles.
Cover with the top half of the slider bun and serve immediately.
Ingredients
12
1.5 lbs680 gBoneless skinless chicken breasts
1 tsp5 mLGarlic powder
1 tsp5 mLPaprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLFrank's RedHot Original Cayenne Pepper Sauce
2 tbsp30 mLButter-melted
1 tbsp15 mLWhite vinegar
1/2 cup120 mLRanch dressing
1/4 cup60 mLBlue cheese crumbles
1212Slider buns
Equipment
Baking sheet
Large bowl
Small saucepan
Oven
Instructions
Preheat oven to 375°F (190°C).
Cut chicken breasts into roughly 1-inch pieces.
In a bowl, toss chicken with Garlic powder, Paprika, Salt, and Black pepper.
Bake chicken for 20-25 minutes, or until cooked through.
While chicken is baking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, melted Butter, and White vinegar. Heat over medium heat, stirring until combined.
In a large bowl, toss the cooked chicken with the Sauce until evenly coated.
Assemble the sliders: Place a portion of the buffalo chicken on the bottom half of each slider bun. Top with Ranch dressing and Blue cheese crumbles.
Cover with the top half of the slider bun and serve immediately.
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