Chicken Bacon Ranch Sliders with Buffalo Twist (Print version)
Buttery baked sliders packed with buffalo ranch chicken, crispy bacon, and melted cheese for a spicy party bite.
# Ingredients:
For the filling
01 -
3 cups (420 g) cooked shredded chicken
02 -
1/2 cup (120 ml) ranch dressing
03 -
1/3 cup (80 ml) buffalo sauce, plus more for serving
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
8 slices cooked bacon, chopped
For the sliders
07 -
12 connected slider rolls or Hawaiian-style rolls
08 -
1 cup (115 g) shredded mozzarella cheese
09 -
1 cup (115 g) shredded cheddar cheese
10 -
2 tablespoons sliced green onions, plus more for garnish
For the butter topping
11 -
4 tablespoons (56 g) unsalted butter, melted
12 -
1 tablespoon dry ranch seasoning
13 -
1/2 teaspoon dried parsley
14 -
1/4 teaspoon garlic powder
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment for easier lifting.
02 -
In a bowl, stir together shredded chicken, ranch dressing, buffalo sauce, garlic powder, and black pepper. Fold in the chopped bacon.
03 -
Keep the rolls connected and slice them in half horizontally. Place the bottom slab in the prepared baking dish.
04 -
Sprinkle half the mozzarella and cheddar over the bottom rolls. Spread the buffalo ranch chicken over the cheese, add green onions, then top with the remaining cheese and the top roll slab.
05 -
Mix melted butter with ranch seasoning, dried parsley, and garlic powder. Brush the mixture evenly over the tops of the rolls.
06 -
Cover loosely with foil and bake for 15 minutes, until the cheese melts. Uncover and bake 5-7 minutes more, until the tops are golden and the filling is hot.
07 -
Let the sliders rest for 5 minutes. Slice into 12 pieces and serve warm with extra ranch and buffalo sauce.
# Good to know:
01 -
Best served warm while the cheese is melted.
02 -
Use rotisserie chicken for the fastest prep.
03 -
Add more buffalo sauce after baking if you want stronger heat.