Ingredients:

  • 3½ cups shredded chicken (from a rotisserie chicken)
  • ½ cup buffalo sauce (such as Frank's RedHot)
  • ½ cup ranch dressing
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • Pinch of black pepper
  • 2 cups low-moisture mozzarella cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • 1 (12-count) package King's Hawaiian Rolls
  • 4 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper. Stir well to coat the chicken evenly with the sauce mixture.
  3. Using a large bread knife, slice the package of Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half on the prepared baking sheet, cut side up.
  4. Spread the buffalo chicken mixture evenly over the bottom half of the rolls. Evenly sprinkle the grated mozzarella and Parmesan cheeses over the chicken layer.
  5. Place the top half of the rolls over the cheese layer, gently pressing down to compact slightly.
  6. In a small bowl, mix the melted butter, Italian seasoning, and garlic salt. Brush most of the mixture over the tops of the rolls, reserving a small amount for after baking.
  7. Cover the sliders with aluminum foil, creating a loose tent. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the filling is hot.
  8. Remove the foil and continue baking for an additional 5 minutes, until the tops are golden brown and crispy.
  9. Brush the tops with the remaining butter mixture. Allow to cool for 3-5 minutes, then cut along the seams to create 12 individual sliders. Serve warm and gooey.