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    You are in: Home / Recipes / Buffalo Chicken Sliders Recipe
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    Buffalo Chicken Sliders

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    I created this after searching in vain for shredded chicken buffalo sliders. You can increase or decrease the ingredients to your liking. The amounts are not critical. The chicken needs to be precooked, I recommend Cooked Chicken for Recipes - Barefoot Contessa Style, using leftover chicken or rotisserie chicken. Cooking time does not take into account cooking the chicken. I suggest cheating and buying a rotisserie chicken. This is a great recipe for blue cheese dip The Ultimate Creamy Blue Cheese Dressing & Dip

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    Units: US | Metric


    1. 1
      Shred the precooked chicken.
    2. 2
      Over low heat, melt 1 Tablespoon of butter in skillet and add the hot sauce.
    3. 3
      Add the shredded chicken, toss to coat. Note: This will get juicier after it heats up in the skillet with the chicken.
    4. 4
      Cover & simmer on low for 30 minutes until bubbly & hot. Stir occasionally and remove the lid if it gets too juicy and you would like a thicker sauce.
    5. 5
      Assemble the sandwich, UP side DOWN so you don't lose all your toppings!
    6. 6
      To the bottom half of the bun: Add cucumber slices and green onion. Next add blue cheese crumbles and a dollop of blue cheese dressing. Top with the saucy chicken and the top o' the bun!
    7. 7
      Serving suggestion: Celery sticks with blue cheese dressing for dipping on the side. The Ultimate Creamy Blue Cheese Dressing & Dip.
    8. 8

    Ratings & Reviews:


    Nutritional Facts for Buffalo Chicken Sliders

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 423.2
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 6.1 g
    Cholesterol 74.2 mg
    Sodium 1765.8 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 1.9 g
    Sugars 5.6 g
    Protein 26.8 g

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