Ingredients
Method
- Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or foil. Gather and prep all ingredients.
- Melt 2 tablespoons of butter in a medium oven-safe skillet over medium-high heat. Season the chicken breasts. Measure and set aside 1 heaping tablespoon of ranch seasoning for slider assembly. Sprinkle the remaining ranch seasoning generously over the chicken breasts. Once the butter is melted, add the chicken to the skillet. Cook, browning the chicken for 2-3 minutes per side.
- Transfer the skillet to the oven. Roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F. Set aside to cool slightly. Once cool enough to handle, carefully shred the chicken into bite-sized pieces using two forks or a stand mixer with a paddle attachment.
- Add the shredded chicken, hot sauce, 2 tablespoons of butter, and blue cheese crumbles (if using) back into the warm skillet. Stir to combine, tossing the chicken to coat evenly in the sauce and pan drippings. Set aside for slider assembly.
- Place the remaining 2 tablespoons of butter in a small bowl. Microwave for 30 seconds to melt, then set aside. Using a large serrated knife, cut the dinner rolls in half horizontally, creating two large connected slabs of tops and bottoms. Do not separate them into individual rolls. Lightly brush the cut sides of the slabs with melted butter, sprinkling some of the reserved ranch seasoning over top. Place the slab of roll bottoms on the prepared baking sheet. Sprinkle half of the cheese over the roll bottoms, then pile the shredded buffalo chicken on top. Top with the remaining shredded cheese, then place the slab of roll tops over top. Lightly brush the top of the rolls with melted butter, sprinkling any remaining ranch seasoning over top.
- Loosely cover the assembled sliders with foil. Transfer to the oven and bake for 10-12 minutes, or until the cheese is melted. Remove the foil during the last two minutes to allow the tops of the rolls to brown slightly.
- Serve with ranch or blue cheese dressing for dipping as desired. Enjoy!
Nutrition
Notes
Ingredient Swap: I've definitely used boneless, skinless chicken thighs before when I was out of breasts, and they turn out incredibly juicy and flavorful, maybe even more so for shredding