Super Bowl Game time food should not keep you in the kitchen after the first coin toss. Pile small, plush rolls high with everything you love about Buffalo chicken: blue cheese, ranch dressing and, of course, the fiery Buffalo chicken.
These Buffalo Chicken Sliders take a total of 20 minutes from prep to table. Boneless chicken thighs make a juicy and flavorful sandwich, but you can also use chicken breasts just be careful not to overcook and to butterfly before browning. To get that distinctive Buffalo flavor, simmer chicken thighs in a whole cup of hot sauce until they’re nice and juicy
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne
1 cup hot sauce, such as Frank’s Red Hot
12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled
Ranch dressing, for serving
1 cup blue cheese crumbles
Tomato slices, for serving
Green leaf lettuce, for serving
Preheat the oven to 400 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. 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.
Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.
Homemade Ranch Dressing
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
Mash the garlic and salt to a paste with the side of a chef’s knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.