Vegetarian Party-Style Buffalo Mini Sliders
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Learn more →Ingredients
12 servings
For the chicken
- 2 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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