These sliders were made several weeks ago (before the discovery of chipotle in adobo sauce). I was craving buffalo wings but had no wings on hand so I decided to improvise with chicken breasts. These sliders are super easy to make and they offer all the flavors of the classic (original) meal (buffalo wings). I basically seasoned the chicken, baked, shredded and tossed in buffalo sauce, made a coleslaw to go with it (but instead of using mayo, I used blue cheese and blue cheese dressing) Ah! It was all so very delightful.
Adapted from The Food Network
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 teaspoons paprika
1/4 teaspoon cayenne
1 cup buffalo sauce, such as Frank’s Red Hot
For slaw: cabbage, blue cheese dressing, blue cheese crumbles, carrots
1. Season chicken with salt, garlic powder, onion powder, cayenne, paprika and celery seed. Let sit for about 2 hours.
2. Preheat the oven to 400 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
3. Let the chicken cool, and then pull the meat with your hands or fork.
4. Toss with buffalo wing sauce
Sandwich Build: Place some chicken on the bottom buns, add blue cheese slaw and then top with top bun. Serve.
Bye For Now…..