All Recipes

Buffalo Chicken Sliders

50 Mins


2 Packs Martin’s Sweet Party Potato Rolls (24 Rolls Total)

1 lb. Cooked Chicken, shredded

½ Cup Hot Sauce

4 Cups Monterey Jack Cheese, shredded

8 oz. Cream Cheese, room temperature

4 Tablespoons Ranch Seasoning & Salad Dressing Mix

3 Tablespoons Butter, melted

2 Tablespoon Parsley, finely chopped

2 Teaspoons Onion Powder

1 Cup Coleslaw Mix

1 Tablespoon Olive Oil

½ Cup Shredded Carrots

Serves: 8-12


Step 1

Preheat oven to 300⁰F.

Step 2

Slice both sheets of Martin’s Sweet Party Potato Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chicken mixture is added.

Step 3

In a microwave safe bowl, combine shredded chicken, hot sauce, 2 cups shredded cheese, cream cheese, 3 tablespoons ranch seasoning, salt, and pepper to taste.

Step 4

Microwave on high in 30 second increments, mixing well between each, until the shredded cheese is melted.

Step 5

In a baking dish, lay bottom buns down, spread shredded chicken mixture evenly across bottom buns. Top with remaining shredded cheese.

Step 6

Place top layer of buns on top.

Step 7

Mix melted butter, parsley, and onion powder in small bowl. Brush top layer of buns with melted butter mixture. Cover with foil and place in preheated oven.

Step 8

Bake for twenty minutes. Remove foil and allow to bake for five more minutes.

Step 9

Combine coleslaw mix, shredded carrots, olive oil and remaining ranch seasoning. Toss to coat.

Step 10

Carefully remove the top layer of buns using a spatula. Spread coleslaw mixture across buffalo chicken and top with buns.

Step 11

Slice between each Party Roll and serve warm. Enjoy!

Recipe adapted from: