Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or grilled)
- 1/4 cup frank-style hot sauce (like Frank’s RedHot)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 mini brioche buns
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped fresh celery
- Ranch dressing, for serving
Instructions
- In a medium microwave-safe bowl, melt butter in hot sauce and honey together for 30 seconds. Stir in garlic powder and onion powder.
- Add shredded chicken to the sauce and toss until fully coated. Let sit for 5 minutes to absorb flavor.
- Slice buns in half and lightly toast if desired.
- Divide chicken mixture evenly among buns. Top with blue cheese and celery.
- Serve warm with ranch dressing on the side.
Notes
- For extra heat, add a pinch of cayenne pepper to the sauce.
- Make ahead: Toss chicken in sauce up to 2 days ahead; reheat gently before assembling.
- Vegetarian option: Use shredded jackfruit or plant-based chicken alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop & oven-free assembly
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 2 sliders
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
