BUFFALO CHICKEN SLIDERS
Inspired by a basket of Buffalo wings, these boneless, grilled chicken sliders are slathered in blue cheese dressing and topped with thin ribbons of carrot and celery leaves. Sweet Hawaiian rolls balance perfectly with the spicy orange sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
- Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.
SHREDDED BUFFALO CHICKEN SLIDERS WITH BLUE CHEESE CELERY SLAW
Provided by Kristy
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper.
- Remove chicken from the bone and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Place some of the buffalo chicken mixture on a soft slider bun, then top with a generous portion of blue cheese celery slaw. Serve with extra wing sauce.
- Tip: If you're using a rotisserie chicken that's no longer hot, or if your chicken has been refrigerated, let it come to room temperature, then heat your wing sauce before tossing with the chicken. Your chicken will dry out if you microwave it, but the heat of the wing sauce will warm it up just enough without drying it out.
BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW
Provided by Aaron McCargo Jr.
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
- Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.
BUFFALO CHICKEN SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 18 to 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with salt, black pepper, the brown sugar, paprika and cayenne. Add the chicken to the skillet and sear until golden on both sides, about 4 minutes.
- Add the hot sauce to the skillet and bring to a simmer, then place in the oven to cook until an instant-read thermometer inserted into the chicken registers 160 degrees F, 12 to 15 minutes. Let the chicken cool in the skillet, then pull the meat with your fingers. Adjust the seasoning if necessary.
- Preheat the broiler. Transfer the skillet to the broiler and cook until crispy and caramelized on top, about 4 minutes.
- For the sandwich build: Place some chicken on the roll bottoms and top with ranch dressing, blue cheese crumbles, tomato and lettuce. Close with the roll tops.
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
CRISPY HONEY BUFFALO WINGS WITH BLUE CHEESE & CELERY SLAW
Crispy Southern fried chicken is often served with blue cheese dressing and celery - the coleslaw turns this party favourite into a proper supper
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Number Of Ingredients 18
Steps:
- First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
- Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread - it's ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don't overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
- Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw - and plenty of napkins!
Nutrition Facts : Calories 588 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium
BUFFALO CHICKEN SLIDERS
Just like the mini burgers, but with a Buffalo style twist. Great for football parties, these are so simple to make!
Provided by Mmmmichele
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
- Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 18.2 g, Cholesterol 50.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 19.1 g, SaturatedFat 5.4 g, Sodium 875.6 mg, Sugar 2 g
BUFFALO CHICKEN SLIDERS
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.
Nutrition Facts : Calories 396 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 873mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 24g protein.
GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
All of the buffalo wing flavor you love in an appetizer but served dinner-style. Bonus is that the chicken is grilled and not fried.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
- Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a plate and serve with blue cheese slaw.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 10.8 g, Cholesterol 133.8 mg, Fat 26.2 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 7.7 g, Sodium 1569.4 mg, Sugar 2.2 g
BUFFALO CHICKEN & BLUE CHEESE SLAW
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
Provided by Esther Clark
Categories Dinner, Snack, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
- Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
- Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
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