Nitrate & Nitrite Free Party-Style Buffalo Mini Sliders
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the chicken
- 2 lb boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
For the buffalo sauce
- ¾ cup frank's redhot original hot sauce
- 4 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
For the blue cheese slaw
- 2 cups coleslaw mix (shredded cabbage and carrot)
- ⅓ cup mayonnaise
- ⅓ cup crumbled blue cheese
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
For assembly
- 24 slider buns (such as king's hawaiian rolls)
- 2 tbsp unsalted butter, melted
- ½ tsp garlic powder
For serving
- 2 tbsp sliced scallions, green tops only (optional)
- extra hot sauce, for serving (optional)
Instructions
- 1
Place the chicken breasts in a large saucepan or Dutch oven and pour in the chicken broth. Add the garlic powder, onion powder, smoked paprika, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer at the thickest part.
- 2
Transfer the cooked chicken to a large mixing bowl and discard the poaching liquid. Using two forks, shred the chicken into thin, bite-sized strands.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!