Ingredients
12slider bunssplit in half
2½cupschickenshredded
½cupbuffalo wing saucesuch as Frank’s Red Hot
7tbspbuttermelted, divided use
1tbsphoney
½tspgarlic powder
1tbspparsleychopped
1green curly lettuce headcleaned and leaves separated
3tomatoesthinly sliced
¾cupranch dressingor dip
Preparation
Preheat the oven to 375 degrees F.
Place the bottom half of the rolls on a sheet pan. Bake for 3-5 minutes or until lightly toasted.
In a small bowl, whisk together the buffalo wing sauce, 4 tablespoons of butter and the honey.
Pour the buffalo sauce mixture over the shredded chicken and toss to coat.
Spread the chicken in an even layer over the bottom half of the buns.
Place the top buns over the chicken mixture.
In a small bowl, whisk together the remaining 3 tablespoons of butter, garlic powder and parsley.
Brush the garlic butter over the tops of the rolls.
Bake for 10-15 minutes or until rolls are browned.
Remove the sliders from the oven.
Cut the sliders into individual sandwiches.
Remove the tops of the sliders. Layer the lettuce and tomato onto each sandwich, then drizzle with ranch.
Place the buns back on top, then serve immediately.
