Crack Chicken Sliders (Printable Version)
Fluffy Hawaiian rolls filled with creamy chicken, crispy bacon, melted cheddar, and a golden parmesan butter glaze.
# Ingredients:
→ Filling
01 -
450 grams shredded cooked chicken (preferably rotisserie)
02 -
120 grams cream cheese, softened
03 -
60 grams ranch dressing
04 -
100 grams cooked bacon, crumbled
05 -
100 grams sharp cheddar cheese, shredded
06 -
50 grams green onions, thinly sliced
→ Assembly
07 -
12 Hawaiian sweet rolls
→ Glaze
08 -
85 grams unsalted butter, melted
09 -
15 grams grated Parmesan cheese
10 -
5 grams dried parsley
11 -
2 grams garlic powder
12 -
2 grams onion powder
13 -
2 grams dried Italian seasoning
14 -
1 gram salt
# Steps:
01 -
Slice the Hawaiian rolls horizontally without separating individual buns. Place them in a baking dish with the bottom halves intact.
02 -
In a mixing bowl, combine shredded chicken, softened cream cheese, ranch dressing, crumbled bacon, and sliced green onions. Mix thoroughly until well incorporated.
03 -
Spread the chicken filling evenly over the bottom halves of the rolls. Sprinkle shredded cheddar cheese atop the filling layer.
04 -
Place the remaining top halves of the rolls over the cheese-covered filling, gently pressing to secure.
05 -
In a small bowl, whisk together melted butter, grated Parmesan, dried parsley, garlic powder, onion powder, Italian seasoning, and salt until fully combined.
06 -
Brush the butter mixture generously over the top of the assembled rolls to ensure an even coating.
07 -
Cover the baking dish with aluminum foil. Bake in a preheated oven at 175°C for 15 minutes. Remove foil and continue baking for an additional 5 minutes or until the tops are golden brown and cheese is bubbly.
08 -
Allow sliders to cool slightly before slicing between buns and serving.
# Notes:
01 -
Using rotisserie chicken speeds up preparation while maintaining tenderness. Assembly can be completed a day ahead; add glaze and bake just before serving.