After the graduation we headed to the lake and had a graduation jubilee. My parents rented this jumbo circus looking tent which was perfect for escaping the Alabama heat. Since I moved out of my dorm the day before I wasn't able to assist with the food for a party but it went off without a hitch without me! Mom made some amazing summer salads and desserts and we ordered chicken strips from Guthrie's. Now I was unaware but apparently the chicken is merely a straw for the sauce, which is out of this world.
We had numerous family and friends to celebrate with, but twice as much food. Therefore we were left with leftovers for days. It was a challenge every night to come up with a meal which used a couple of the food items we had left. One that made it to the top of the list was buffalo chicken sliders. I went to the grocery and picked up a roasted chicken (the chicken strips were long gone by this point) some sauces and coleslaw mix to spice up the leftover dinner rolls.
My family already has a slightly unhealthy obsession with Buffalo Chicken Dip so creating something similar to that meant game over. And the sliders are a great size because each person can get the perfect amount. The Frank's hot sauce makes them spicy but the cool ranch coleslaw manages to mellow them out to create a perfectly spiced and flavored slider!
Warm pulled chicken in a pan and add Frank's Hot Sauce.
Cut rolls and brown in a pan.
9 mini buns or dinner rolls
3 cups coleslaw mix
1/3 cup ranch
4 cups cooked shredded chicken
1/2 cup franks hot sauce
Tomato slices optional
- In a medium bowl coat coleslaw mix with ranch dressing, set aside.
- In a medium pan heat shredded chicken and add hot sauce until warmed.
- While chicken is heating cut dinner rolls in half and brown in a pan on the stove.
- To assemble: place a scoop of shredded chicken and then coleslaw on the bottom bun, top with other bun half.