Blazin’ Buffalo Chicken Sliders with Blue Cheese Aioli

Allergens

Dairy, Gluten

Ingredients

• 1 lb boneless, skinless chicken tenderloins
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 2 tbsp butter
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 6 slider buns, split
• 2 cups shredded iceberg lettuce
• Blue cheese aioli (recipe below) Blue Cheese Aioli:
• 1/2 cup mayonnaise
• 2 oz crumbled blue cheese
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine hot sauce, butter, garlic powder, onion powder, paprika, salt, and pepper. Cook over medium heat until the butter is melted and the flavors are combined.
2. Add the chicken tenderloins to the sauce, ensuring they are fully coated. Cover and cook for 10 minutes. Stir occasionally.
3. Preheat your grill or grill pan to medium high heat. Remove the chicken from the sauce, allowing any excess to drip off. Grill the chicken for 4 5 minutes per side or until cooked through.
4. Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes. Slice into bite sized pieces.
5. Assemble the sliders: Bottom half of the bun, lettuce, sliced chicken, blue cheese aioli, and the top half of the bun. Repeat for all 6 sliders.
6. Serve immediately while warm.

Chef’s Insight

Adjust the heat level by adding more or less hot sauce to taste.

Notes

Perfect for a crowd, double or triple the recipe as needed.