I recently saw a Tik Tok of someone making Chicken Parmesan Sliders and knew I had to try to recreate them myself.  Upon watching the (short) video again, I realized they were BUFFALO Chicken Parmesan Sliders, and I was all in.  Anytime buffalo chicken is involved I’m game.  It’s one of my favorite things to eat and I love sampling different variations.

These sliders are essentially little Chicken Parm sandwiches with a bit of heat from the buffalo sauce.  They are incredibly easy to make and are packed with flavor.

The recipe can be found here.

Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper.  Yes, you are going to make these on a baking sheet vs a 9×13 baking dish.  Line 18 chicken nuggets on the baking sheet and bake according to packaging instructions, until warmed through and crispy.

Use a long bread knife to slice the rolls in half, lengthwise.  You also want to keep the rolls attached to each other and not break apart.  You will do this in a later step.

Next, preheat a griddle or skillet and place the rolls, cut side down, on the skillet to lightly toast.  Remove and set aside.

Once the chicken is done baking, remove it from the baking sheet and place the bottom half of the rolls on the baking sheet.  Spread about 1/3 cup of buffalo sauce over the top (you can use more if you prefer a saucier sandwich).

Arrange the chicken nuggets on top of the buffalo sauce then sprinkle with parmesan cheese and top with sliced mozzarella.  I’m not a fan of blue cheese and think it’s too strong and overpowers things but if you prefer, feel free to use blue cheese instead of mozzarella or perhaps a combination of both.  You also want to sprinkle a little fresh chopped parsley on top.

Spread more buffalo sauce on top (about 1/3 cup) then add the top half of the rolls.  Bake until the cheese is melted, about 3-5 minutes.  Remove from the oven, slice, serve, and enjoy!

The recipe can be found here.

Any leftovers should be cooled completely and stored in an airtight container in the fridge.  We like to portion them out, wrap in foil, and use as lunches throughout the week at work.  They reheat well and are the perfect size for lunch or a snack if you have 1 or 2.

Isn’t this recipe simple?  You don’t have to bread and fry your own chicken (as you would with traditional chicken parm), you don’t have to boil noodles for serving, you don’t have a lot of dished to cleanup, and it’s something the whole family will love.

Happy Cooking!

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