Baked Buffalo Chicken Sliders with Tangy Coleslaw (Print version)
Saucy baked Buffalo chicken sliders with melty cheese, buttery rolls, and a crisp tangy coleslaw piled on after baking.
# Ingredients:
For the sliders
01 -
12 connected slider rolls or Hawaiian-style rolls
02 -
3 cups (420 g) cooked shredded chicken
03 -
1/2 cup (120 ml) Buffalo sauce
04 -
2 tablespoons unsalted butter, melted
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
07 -
8 oz (225 g) Monterey Jack cheese, sliced or shredded
For the butter topping
08 -
3 tablespoons unsalted butter, melted
09 -
1/2 teaspoon garlic powder
10 -
1 tablespoon chopped fresh parsley
For the tangy coleslaw
11 -
3 cups (210 g) shredded cabbage and carrot coleslaw mix
12 -
2 scallions, thinly sliced
13 -
1/3 cup (75 g) mayonnaise
14 -
1 tablespoon apple cider vinegar
15 -
1 teaspoon honey
16 -
1/2 teaspoon celery seed
17 -
1/4 teaspoon kosher salt
18 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish. Slice the connected rolls in half horizontally, keeping the top and bottom slabs intact.
02 -
In a bowl, mix the shredded chicken with Buffalo sauce, 2 tablespoons melted butter, garlic powder, and black pepper until the chicken is evenly coated.
03 -
Place the bottom slab of rolls in the baking dish. Add half the cheese, spread the Buffalo chicken over it, then top with the remaining cheese and the top slab of rolls.
04 -
Stir together the topping butter, garlic powder, and parsley. Brush evenly over the tops of the rolls.
05 -
Cover the dish with foil and bake for 15 minutes. Uncover and bake 5-7 minutes more, until the cheese is melted and the tops are lightly golden.
06 -
While the sliders bake, whisk the mayonnaise, vinegar, honey, celery seed, salt, and parsley. Toss with the coleslaw mix and scallions right before serving.
07 -
Lift the top buns, spoon the tangy coleslaw over the hot Buffalo chicken, replace the tops, and slice into 12 sliders. Serve warm.
# Good to know:
01 -
Best served right after the slaw is added.
02 -
Keep coleslaw separate for make-ahead or leftovers.