Time: 45 minutes
Feeds: 2-4 people
Ingredients:
- 4-5 boneless, skinless chicken thighs, about 1 1/4-1 1/2 pounds
- Diamond Crystal Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- 1/3-1/2 cup Frank’s buffalo sauce, depending on desired spice level
- 1 package of 12 Hawaiian rolls
- 8 oz Monterey Jack cheese, shredded
- 1/4 red onion, thinly sliced
- Ranch dressing
Directions: Start by roasting your chicken thighs for the sandwiches. Preheat your oven to 375 degrees on convection or 400 degrees if you don’t have a convection option on your oven. Add the thighs to a casserole dish and season with salt, pepper, garlic powder, onion powder, and paprika to taste. Drizzle with a little olive oil and place in the oven. Bake for about 20 minutes or until the thighs are temping in the 180 degrees range. Remove from the oven and set aside to cool slightly. Once cooled, pull the chicken or dice into small pieces and add to a bowl.
Lower the heat in your oven to 350 and make sure it’s not on convection anymore. You don’t want your bread to get too toasted. Add your desired amount of buffalo sauce to the chicken and toss to coat evenly. Slice your Hawaiian rolls in half lengthwise so that you basically have one giant top and bottom bun. Add the bottom bun to a parchment lined baking sheet and start adding your sandwich ingredients. Starting with a layer of your chicken, followed by drizzles of ranch dressing to taste, the cheese, and the sliced red onion.
Place in the oven with the top bun off to get the cheese melting. Once the sliders have been in the oven for about 5 minutes, add the top bun and continue baking for about 10 or so minutes or until the bread is slightly toasted and the fillings are heated through.
Remove from the oven and let it cool slightly. Cut into individual sliders or into rows of three. Serve with additional ranch dressing on the side to dip the sliders in if desired.