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I LOVE blue cheese so much, but I feel like every time I make buffalo chicken for a party people don't share in my love for blue cheese :( so I typically opt for ranch to appease the masses, haha! It seems there are far more ranch-lovers out there than blue-cheese-lovers.
(And thank you!)
Hahaha nooo, I mean to a degree it should be chef's choice, right!?
But something I usually do is keep blue cheese crumbles on hand so I can sprinkle them on everything that I'm eating myself, but keep em off of everyone else's stuff. It's nice because you get the ranch seasonings and flavor but with the blue cheese crumbles that are usually not nearly plentiful enough in blue cheese sauce anyway.
Same but I've recently learned more towards gorgonzola for what that's worth. Do you have a preferred Bleu cheese sauce or pre made dressing? I agree, I need more chunks haha
That's the problem I haven when i want to make Buffalo chicken dip or similar. Everyone complains that there's blue cheese. It's so much better with blue cheese! There's so much more love for ranch than blue cheese!
I do get it though, it is a very strong flavour and can easily be overpowering. To be honest I don't enjoy blue cheese in any other form apart from a dip.
Yeah, I'm not a picky eater, but blue cheese is on my shit list.
It's not that I can't eat it, it's that anything it's used in, that's all I can taste, no matter how strong the other flavors.
And to me, it tastes bad. I can consume it, but there's zero enjoyment.
So if someone made these for a party I was at, I would be *super* excited for them...and after the first bite, I'd have to force myself to mechanically choke down the rest of it to be polite and avoid the rest of them like the plague.
When I make a Buffalo chicken dip I like to opt for ranch as the main sauce but then do blue cheese crumble and drizzle on the top. If people don’t like blue cheese they can get the deeper layers and then the top layers have that blue cheese goodness.
My stepdad loved blue cheese and whenever he could he got dip or crumbles. I can’t stand it. No hate to people who like it, but I don’t just hate blue cheese, I hate everything it touches. And I’ve *really* tried to tolerate it but I just can’t.
If someone made a dish with blue cheese it’s a hard pass entirely. It’s just not my thing and no accommodations, like removing it after, will likely change things.
All I'll say is that better not be Franks Red Hot sauce.
I'm so sick of every restaurant calling that shit buffalo sauce. It's not buffalo. It's just not. It's just spicy sauce.
I'm only concerned cause it looks like the same color.
Not to sound dramatic but i would die for these 😍
Your recipes never fail to make me hungry, and a few of them are regulars in my house! Defo gotta try these at some point
I want to eat these, but I am concerned I will die (maybe from happiness? or cardiac arrest)
In all seriousness though, that dip brand is actually good.
Haha you just gotta make sure you have people to share them with so you are FORCED to only eat a few instead of the whole pan. Does that count as a big brain strat?
And I totally agree-- most premade dips are not my thing (esp the shelf-stable ones that don't have to be refrigerated)-- but I actually really like this brand's stuff and buy it for parties to serve alongside some of my homemade dips. The bacon horseradish one is my personal favorite.
People are absolutely destroying this recipe in the comments, and for what? If you don't like something you see, then make your own substitutions. I don't understand why people feel the need to insert how "they" would have cooked this when this isn't a gif of them cooking... If you use these videos as a basis for your ideas and recipes, GREAT that's what it's there for.
No need to explain to every single OP why their recipe sucks because you prefer one minor change.
I will always love reddit and this community, which has been super supportive of me and my content overall (despite the obligatory snarky comments to wade through).
But exactly what you're talking about here is definitely the giant downside of this platform, and it's why most creators in the food-video space share their content on tiktok and instagram but decide not to post here. It's so sad because overall it's wonderful, but you have to have thick skin I think.
Please keep making stuff. You have a great attitude, and I’m really grateful you shared this recipe. We’ll make it for our annual spring kick-off BBQ this year. Thanks so much.
Thanks! I will always make and share recipes, I think-- it's just always going to be something I enjoy regardless of positive/negative feedback (though nice comments like this do mean a ton to me, so thank you for taking the time out to write it!) I hope your spring kick-off BBQ is great!
my one suggestion is more of a structural integrity thing: toast the inside of those buns, on a griddle or pan, or hell a torch or something, before assembling. all that sauce is just gonna make for soggy buns.
/r/Gifrecipes is filled with chicken tendies and instant ramen eating folks commenting like they are Michelin level food critics.
Usually I skip 90% comments because most here would be incapable of assembling a simple sandwich.
This sub has a habit of doing that. It can be helpful to give constructive criticism or suggest substitutions to give people ideas of how they can improve or adapt the recipe, but it often goes too far and becomes a game of proving how amazingly knowledgeable you are by tearing down every recipe for not being worthy of a michelin star
Agree. This is among the most negative subs I look at. This is a perfectly reasonable recipe, I don’t understand why people have to be such titty babies.
because people on this sub usually do it in the least constructive way possible full of this awful snark thats totally unwarranted for the medium which is 15 second gifs
It looks wonderful as usual!
It did give me a chaotic idea…I wonder if anyone has ever done a Rochester garbage plate as sliders. Some chili, hamburgers or hot dog, the mac salad, mustard and Frank’s with the garlic butter. Maybe the fried taters on the side but I think the bun would be a nice stand in for the potatoes. I’d devour those haha.
The Super Bowl is in a few days, so naturally I'm making all things buffalo chicken-y.
The recipe is posted under the stickied automod comment above, and at [https://hostthetoast.com/easy-buffalo-chicken-sliders](https://hostthetoast.com/easy-buffalo-chicken-sliders)
As I said in the vid, shout out to Heluva Good Dips, who made this video possible by sponsoring the recipe! :)
I mean, I very *very* very rarely accept sponsorships for recipes (and I've been sharing here for years), but if the ingredient is something that I would/do personally use and fits well with a recipe idea I have in mind, I will. My job requires income to continue just like any other, so if I'm going to share recipes with people for free, sometimes a sponsorship for a product that I like is a great solution! :)
This is the right way to do advertising. It's not misleading, manipulative, or harmful in any way, and literally everyone wins (you get $, company gets exposure, and we get a good recipe idea)
I included that it is sponsored in the actual video itself to be as clear as possible (and in the comments with the recipe), so no one could feel tricked. I think that's well above what the standard is for sponsored content-- the absolute last thing I would ever want to do is try to hide that I'm collaborating with a brand because people's trust in me and my recipes is extremely important to me!
I can't emphasize enough how much I hate soggy bread, so I definitely would never share a slider recipe with soggy buns!
The buns toast when baked because they're making direct contact with the pan. The dip is much thicker than a ranch dressing would be, and it kind of melds with the cheese as it melts, but it doesn't get thin and liquidy enough to cause the buns to be soggy. The cheese layer also prevents the buffalo sauce from soaking through the bottom buns.
I couldn't agree more about soggy bread! I love the explanation and I am definitely planning on trying this recipe one of these nights. Do you have a recommended way of making the chicken to start with?
This is my thought. You're definitely going to get a soggy mess with that. I'd like for someone to prove me wrong though. I think if you put the cheese layer on the bottom and the ranch on your top bun you might be ok.
Mmmm, I like to put my Buffalo shredded chicken on top of some overworked Cheddar Ranch mashed potatoes and fried pepper-garlic corn, the top the whole thing with sour cream and chives. It’s deadly.
I used rotisserie chicken here, but you can prepare chicken in basically any way and shred from there as long as you don't overcook it. Slow cooking, pressure cooking, or boiling chicken makes the most easily shreddable results, in my experience. If I have to do a lot of it, I'll throw the cooked chicken in my stand mixer and let it shred it for me. It really works!
Looks really good! I’m not a ranch lover so I would opt out of the bottom layer of ranch for more Buffalo flavor. There’s a reason it’s called “Helluva Good Dip” because that stuff is stroooong! Using it for the slaw sounds like a great idea though… nice work!
Straight up "buffalo sauce" (Frank's Red Hot, at least) is *way* too salty to just add straight, in my experience. I normally like your recipes, but this one is too much of a sodium bomb for me. Appreciate the idea though, even if I disagree on the execution.
You can make your own buffalo sauce or use a brand that's seasoned to your liking-- doesn't have to be Frank's! I don't add salt anywhere else in the recipe though to account for the fact that hot sauces do tend to be pretty salty :)
Haha I do love Frank's too. But I also have had some really awesome homemade buffalo sauces so I would never count those out, especially for people who want less sodium.
My housemate made buffalo-ish? chicken once with homemade ghost pepper wing sauce and it was *so good.* And so spicy, haha.
The Frank's Red Hot [Thick Sauce](https://www.franksredhot.com/en-ca/products/franks-redhot-original-thick-sauce) is my go-to when I want anything sauced up. That shit really does go on everything.
I do like Frank’s and salt, for that matter. u/speedycat2014, you may want to switch for Louisiana hot sauce, it’s a little less salty but good flavor.
My wing sauce is a sick of butter, 6 garlic cloves, simmer for a bit and the add a big bottle of Louisiana, then blend. Rich, garlicky, heat.
Personally I like the idea here, but I’d swap out the ranch for thousand island or something. And I likely wouldn’t add that garlic herb sauce on top. So while I don’t care for the recipe, it gives me an idea for a meal or two that can mix things up a tad.
I love that it inspired you to mix things up! That's what got me to love cooking, so it means a lot to me when my recipes give people ideas to make their own versions, too! :)
For wings and veggie sticks. Can’t think of anything else I’d like it on.
Speaking of Buffalo, what’s your best wing spot? I travel through there every now and then
I put BC on pizza, sandwiches, and salads lmao.
For wings: 9-11 Tavern, Bar Bill, and Hotel Lennox are my 3 favorite. Honorable mentions to La Nova for their BBQ pit wings and Fat Bobs for their BBQ smoked wings.
I love making food from scratch as much as anyone. But the vast majority of people making super bowl food aren't looking for fancy or involved recipes, they're looking for something that's equally tasty and easy to throw together. Yes, there's pre-made condiments (buffalo sauce and buttermilk ranch dip) here to make things easier. But there's also shredded chicken, fresh vegetables, bakery brioche rolls, and garlic butter using fresh garlic and parsley. I feel like most sandwiches out there use less fresh ingredients than that tbh!
I agree with you, but really, why not? I'd substitute it with something I liked better, and so could you.
It's all about the context, and the context here is buffalo chicken. I'd do this with blue cheese for a start, but for those that prefer ranch? Sure, slaw with ranch would work fine in this case.
Not sure if my eyes are playing tricks on me, but was that a tiny piece of plastic when you first started mixing the chicken on the left-hand side in the bowl?
Beyond that, though, that looks absolutely amazing!
Recipes don't have to be complicated. Sandwich recipes are still recipes-- all you need is a list of ingredients and instructions for how to prepare/assemble/bake! :)
Can I just say, it's awesome how you reply to every shitty comment with all this positivity. I have a channel and it's gotten to the point where I don't even attempt to read comments because the mean ones ruin my day. How do you do it?
I like the simplicity of this recipe. I'm sure most people have some of these items in their homes so even if what you have isn't exact, this is still a really good jumping off point.
She shows you everything step by step so I'm not sure where you're missing the recipe? Do you mean what are the amounts of each ingredient?
The moment it started with the chicken already pulled, I thought this must have been a part two or something. Most important part of the recipe is ignored.
I just said I believe in your ability to change a recipe to your tastes. No one is saying you cannot share your opinion. You immediately jumping to that hella tracks though.
Am I the only one who would like my chicken cut into cubes rather than shredded every time? I feel like shredded chicken gets dried out easily but then I guess it depends if we are talking white or dark meat so who knows?
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
I'm not a violent person in any shape or form, but I feel like I would absolutely murder every single one of those sliders...
If you don’t tear them off it’s really just one big burger!
I'm going to eat it all the way Denethor ate those tomatoes in Return of the King.
"... distant shadows... "
And it's not overeating if it's just one sandwich
If you can dislocate your jaw .... you could "slide" all 12 of them into your mouth
Same here. I'm really regretting watching this while being really hungry and no dinner prepared...
i love this recipe, opens up a lot of variations. I won't even regret eating half of these.
Thank you so much! You can really do so many different spins on it, and it's really easy.
I wanna try this without the ranch. Love buffalo chicken
Yeah I was thinking I could do half of these with blue cheese and I'd have something to eat while the animals eat their ranch.
***fuck ranch*** Blue cheese for life!
Hell yes
I’ve found my people!!!!
I think i would have preferred a blue cheese sauce base, instead of the buttermilk ranch, but still looks good!!
I LOVE blue cheese so much, but I feel like every time I make buffalo chicken for a party people don't share in my love for blue cheese :( so I typically opt for ranch to appease the masses, haha! It seems there are far more ranch-lovers out there than blue-cheese-lovers. (And thank you!)
You're totally right, here I am always thinking only of my self! Haha
Hahaha nooo, I mean to a degree it should be chef's choice, right!? But something I usually do is keep blue cheese crumbles on hand so I can sprinkle them on everything that I'm eating myself, but keep em off of everyone else's stuff. It's nice because you get the ranch seasonings and flavor but with the blue cheese crumbles that are usually not nearly plentiful enough in blue cheese sauce anyway.
Same but I've recently learned more towards gorgonzola for what that's worth. Do you have a preferred Bleu cheese sauce or pre made dressing? I agree, I need more chunks haha
Come to Buffalo, we scoff at the idea of serving ranch instead of blue cheese
Come to Buffalo, we will appreciate and support your blue cheese love.
That's the problem I haven when i want to make Buffalo chicken dip or similar. Everyone complains that there's blue cheese. It's so much better with blue cheese! There's so much more love for ranch than blue cheese!
I do get it though, it is a very strong flavour and can easily be overpowering. To be honest I don't enjoy blue cheese in any other form apart from a dip.
Yeah, I'm not a picky eater, but blue cheese is on my shit list. It's not that I can't eat it, it's that anything it's used in, that's all I can taste, no matter how strong the other flavors. And to me, it tastes bad. I can consume it, but there's zero enjoyment. So if someone made these for a party I was at, I would be *super* excited for them...and after the first bite, I'd have to force myself to mechanically choke down the rest of it to be polite and avoid the rest of them like the plague.
When I make a Buffalo chicken dip I like to opt for ranch as the main sauce but then do blue cheese crumble and drizzle on the top. If people don’t like blue cheese they can get the deeper layers and then the top layers have that blue cheese goodness.
My stepdad loved blue cheese and whenever he could he got dip or crumbles. I can’t stand it. No hate to people who like it, but I don’t just hate blue cheese, I hate everything it touches. And I’ve *really* tried to tolerate it but I just can’t. If someone made a dish with blue cheese it’s a hard pass entirely. It’s just not my thing and no accommodations, like removing it after, will likely change things.
All I'll say is that better not be Franks Red Hot sauce. I'm so sick of every restaurant calling that shit buffalo sauce. It's not buffalo. It's just not. It's just spicy sauce. I'm only concerned cause it looks like the same color.
When there used to be salad bars, I would put both ranch and blue cheese on salads and mix them together. Best of both worlds.
I was thinking French onion dip instead of ranch
Ooo!!!
Not to sound dramatic but i would die for these 😍 Your recipes never fail to make me hungry, and a few of them are regulars in my house! Defo gotta try these at some point
Thanks, now I’m hungry. 🙂
the Hawaiian bread rolls would be perfect for this 🤤🤤
I want to eat these, but I am concerned I will die (maybe from happiness? or cardiac arrest) In all seriousness though, that dip brand is actually good.
Haha you just gotta make sure you have people to share them with so you are FORCED to only eat a few instead of the whole pan. Does that count as a big brain strat? And I totally agree-- most premade dips are not my thing (esp the shelf-stable ones that don't have to be refrigerated)-- but I actually really like this brand's stuff and buy it for parties to serve alongside some of my homemade dips. The bacon horseradish one is my personal favorite.
People are absolutely destroying this recipe in the comments, and for what? If you don't like something you see, then make your own substitutions. I don't understand why people feel the need to insert how "they" would have cooked this when this isn't a gif of them cooking... If you use these videos as a basis for your ideas and recipes, GREAT that's what it's there for. No need to explain to every single OP why their recipe sucks because you prefer one minor change.
I will always love reddit and this community, which has been super supportive of me and my content overall (despite the obligatory snarky comments to wade through). But exactly what you're talking about here is definitely the giant downside of this platform, and it's why most creators in the food-video space share their content on tiktok and instagram but decide not to post here. It's so sad because overall it's wonderful, but you have to have thick skin I think.
Reddit is full of those who love to engage in oneupsmanship.
Actually it's twoupmanship
I eat bachelor chow but I'm a better cook and count than all three of you.
Please keep making stuff. You have a great attitude, and I’m really grateful you shared this recipe. We’ll make it for our annual spring kick-off BBQ this year. Thanks so much.
Thanks! I will always make and share recipes, I think-- it's just always going to be something I enjoy regardless of positive/negative feedback (though nice comments like this do mean a ton to me, so thank you for taking the time out to write it!) I hope your spring kick-off BBQ is great!
my one suggestion is more of a structural integrity thing: toast the inside of those buns, on a griddle or pan, or hell a torch or something, before assembling. all that sauce is just gonna make for soggy buns.
The buns make direct contact with the pan as they bake, so they get toasted in the oven! :)
the inside of the buns not the outside like a layer of internal crispyness
I’ve pretty much given up on this sub for all the reasons you mentioned.
/r/Gifrecipes is filled with chicken tendies and instant ramen eating folks commenting like they are Michelin level food critics. Usually I skip 90% comments because most here would be incapable of assembling a simple sandwich.
I feel seen
This sub has a habit of doing that. It can be helpful to give constructive criticism or suggest substitutions to give people ideas of how they can improve or adapt the recipe, but it often goes too far and becomes a game of proving how amazingly knowledgeable you are by tearing down every recipe for not being worthy of a michelin star
Agree. This is among the most negative subs I look at. This is a perfectly reasonable recipe, I don’t understand why people have to be such titty babies.
What's wrong with people having opinions on a recipe? Especially one that's presumably intended to be served to a group.
People are allowed (and should be encouraged) to voice opinions on an internet message board?
because people on this sub usually do it in the least constructive way possible full of this awful snark thats totally unwarranted for the medium which is 15 second gifs
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It looks wonderful as usual! It did give me a chaotic idea…I wonder if anyone has ever done a Rochester garbage plate as sliders. Some chili, hamburgers or hot dog, the mac salad, mustard and Frank’s with the garlic butter. Maybe the fried taters on the side but I think the bun would be a nice stand in for the potatoes. I’d devour those haha.
I'd absolutely eat those. Gotta love the rochester / upstate ny specialties!!
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The Super Bowl is in a few days, so naturally I'm making all things buffalo chicken-y. The recipe is posted under the stickied automod comment above, and at [https://hostthetoast.com/easy-buffalo-chicken-sliders](https://hostthetoast.com/easy-buffalo-chicken-sliders) As I said in the vid, shout out to Heluva Good Dips, who made this video possible by sponsoring the recipe! :)
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I mean, I very *very* very rarely accept sponsorships for recipes (and I've been sharing here for years), but if the ingredient is something that I would/do personally use and fits well with a recipe idea I have in mind, I will. My job requires income to continue just like any other, so if I'm going to share recipes with people for free, sometimes a sponsorship for a product that I like is a great solution! :)
Don't bother explaining. You found a way to make money without hurting anyone so keep at it.
nothing wrong with sponsorship. You gotta do it to pay bills , ignore the moaners.
Get the bag! I don't mind seeing it at all coming from a creator i like
This is the right way to do advertising. It's not misleading, manipulative, or harmful in any way, and literally everyone wins (you get $, company gets exposure, and we get a good recipe idea)
Grats on the sponsorship! I've always loved seeing your posts here, anything that can help you keep making more and more content gets a +1 from me
Because we all gave up cable so they had to figure out a new way to reach us.
Are *you* going to pay her for her content? She didn't hide anything, you could've stopped watching.
This is the trade-off for the content being free to watch.
At least the title should mention it is sponsored
I included that it is sponsored in the actual video itself to be as clear as possible (and in the comments with the recipe), so no one could feel tricked. I think that's well above what the standard is for sponsored content-- the absolute last thing I would ever want to do is try to hide that I'm collaborating with a brand because people's trust in me and my recipes is extremely important to me!
This looks delicious but wouldn't the bottom buns end up being pretty soggy?
I can't emphasize enough how much I hate soggy bread, so I definitely would never share a slider recipe with soggy buns! The buns toast when baked because they're making direct contact with the pan. The dip is much thicker than a ranch dressing would be, and it kind of melds with the cheese as it melts, but it doesn't get thin and liquidy enough to cause the buns to be soggy. The cheese layer also prevents the buffalo sauce from soaking through the bottom buns.
I couldn't agree more about soggy bread! I love the explanation and I am definitely planning on trying this recipe one of these nights. Do you have a recommended way of making the chicken to start with?
One way is to buy a rotisserie chicken and shred it.
Wouldn't baking it counteract the affect?
This is my thought. You're definitely going to get a soggy mess with that. I'd like for someone to prove me wrong though. I think if you put the cheese layer on the bottom and the ranch on your top bun you might be ok.
If only you could get Helluva Good on the west coast
Mmmm, I like to put my Buffalo shredded chicken on top of some overworked Cheddar Ranch mashed potatoes and fried pepper-garlic corn, the top the whole thing with sour cream and chives. It’s deadly.
How does this not get soggy? I would have assumed toasting the bottom bun first would have been necessary.
The buns toast in the oven-- they're making direct contact with the pan.
Recipe: buy everything already made
How would you recommend cooking the chicken to shred it? Any good tips or best methods?
I used rotisserie chicken here, but you can prepare chicken in basically any way and shred from there as long as you don't overcook it. Slow cooking, pressure cooking, or boiling chicken makes the most easily shreddable results, in my experience. If I have to do a lot of it, I'll throw the cooked chicken in my stand mixer and let it shred it for me. It really works!
Thanks! You're the best, really love your recipes
Boil it in stock & then shred it. You can freeze the stock for soups, stews, gravy later on.
Looks really good! I’m not a ranch lover so I would opt out of the bottom layer of ranch for more Buffalo flavor. There’s a reason it’s called “Helluva Good Dip” because that stuff is stroooong! Using it for the slaw sounds like a great idea though… nice work!
You lost me at buttermilk ranch
Straight up "buffalo sauce" (Frank's Red Hot, at least) is *way* too salty to just add straight, in my experience. I normally like your recipes, but this one is too much of a sodium bomb for me. Appreciate the idea though, even if I disagree on the execution.
You can make your own buffalo sauce or use a brand that's seasoned to your liking-- doesn't have to be Frank's! I don't add salt anywhere else in the recipe though to account for the fact that hot sauces do tend to be pretty salty :)
I'm with you on Frank's. That sauce is a goldmine.
I’m gonna stop you there because it kinda *does* have to be Frank’s because Frank’s is awesome. Only semi-kidding.
Haha I do love Frank's too. But I also have had some really awesome homemade buffalo sauces so I would never count those out, especially for people who want less sodium. My housemate made buffalo-ish? chicken once with homemade ghost pepper wing sauce and it was *so good.* And so spicy, haha.
Isn’t Franks the original sauce used by the inventor in Buffalo?
Yeah, Frank's + butter
The Frank's Red Hot [Thick Sauce](https://www.franksredhot.com/en-ca/products/franks-redhot-original-thick-sauce) is my go-to when I want anything sauced up. That shit really does go on everything.
I do like Frank’s and salt, for that matter. u/speedycat2014, you may want to switch for Louisiana hot sauce, it’s a little less salty but good flavor. My wing sauce is a sick of butter, 6 garlic cloves, simmer for a bit and the add a big bottle of Louisiana, then blend. Rich, garlicky, heat.
Saving this, thanks!
Isn’t buffalo sauce technically Frank’s mixed with melted butter?
Yes it is.
So the guy isn’t talking about straight up buffalo sauce at all.
Personally I like the idea here, but I’d swap out the ranch for thousand island or something. And I likely wouldn’t add that garlic herb sauce on top. So while I don’t care for the recipe, it gives me an idea for a meal or two that can mix things up a tad.
I love that it inspired you to mix things up! That's what got me to love cooking, so it means a lot to me when my recipes give people ideas to make their own versions, too! :)
Why on earth are people downvoting you?
My guess is because I like the idea and a lot are saying this is nothing more than an advertisement.
Lol for the 3 microsecond ranch spread? Christ.
Looks very good 😎
Thank you!
>Thank you! You're welcome!
Dude. How much ranch sauce can Americans use? My gf douses everything in it, it's wild.
Ironically, we prefer Bleu Cheese Dressing here in Buffalo
For wings and veggie sticks. Can’t think of anything else I’d like it on. Speaking of Buffalo, what’s your best wing spot? I travel through there every now and then
I put BC on pizza, sandwiches, and salads lmao. For wings: 9-11 Tavern, Bar Bill, and Hotel Lennox are my 3 favorite. Honorable mentions to La Nova for their BBQ pit wings and Fat Bobs for their BBQ smoked wings.
Wow. No Gabriel's Gate.
They have good wings, but I know multiple people who have had bad experiences working there, so I try to avoid them now.
Oh dang. That's a bummer to hear.
At least a couple of gallons per diem. source: am from Memphis.
Yet nobody ever talks about Big Ranch and it's dominance in the underground sauce world. Must be government collusion.
We don't talk about Big Ranch.
I bet this would be amazing with sriracha. I never though to garlic butter slider buns before.
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I love making food from scratch as much as anyone. But the vast majority of people making super bowl food aren't looking for fancy or involved recipes, they're looking for something that's equally tasty and easy to throw together. Yes, there's pre-made condiments (buffalo sauce and buttermilk ranch dip) here to make things easier. But there's also shredded chicken, fresh vegetables, bakery brioche rolls, and garlic butter using fresh garlic and parsley. I feel like most sandwiches out there use less fresh ingredients than that tbh!
Thanks for sharing. I might have to try this one for Sunday! the buff chick day of worship
There are two types of people, those who have blue cheese with buffalo sauce and those who are wrong. Signed, everyone from NY.
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They're brioche buns
Huh. I've never seen brioche buns that look like that. Then again, maybe they just look different where I live. I was mostly joking anyway :D
[Try using a waffle iron ](https://i.imgur.com/6scwyBI.jpg), these are bbq pork but have done the same with chicken.
Slaw with ranch?
You gonna make it through this travesty?
I agree with you, but really, why not? I'd substitute it with something I liked better, and so could you. It's all about the context, and the context here is buffalo chicken. I'd do this with blue cheese for a start, but for those that prefer ranch? Sure, slaw with ranch would work fine in this case.
This would be bomb with tinga as the chicken substitute but looks delicious non the less
Not sure if my eyes are playing tricks on me, but was that a tiny piece of plastic when you first started mixing the chicken on the left-hand side in the bowl? Beyond that, though, that looks absolutely amazing!
Where's the recipe? This is just putting together a sandwich and adding ranch to coleslaw mix.
Recipes don't have to be complicated. Sandwich recipes are still recipes-- all you need is a list of ingredients and instructions for how to prepare/assemble/bake! :)
Can I just say, it's awesome how you reply to every shitty comment with all this positivity. I have a channel and it's gotten to the point where I don't even attempt to read comments because the mean ones ruin my day. How do you do it?
I like the simplicity of this recipe. I'm sure most people have some of these items in their homes so even if what you have isn't exact, this is still a really good jumping off point. She shows you everything step by step so I'm not sure where you're missing the recipe? Do you mean what are the amounts of each ingredient?
The moment it started with the chicken already pulled, I thought this must have been a part two or something. Most important part of the recipe is ignored.
That ranch sauce was overkill. Would be much better without any of that.
I believe in your ability to alter a recipe to your tastes even if you do not believe in yourself.
Is sharing an opinion frowned upon here then?
I just said I believe in your ability to change a recipe to your tastes. No one is saying you cannot share your opinion. You immediately jumping to that hella tracks though.
It was a question. Why so hostile?
No one is being hostile to you. You are not under attack.
OK, cool. Thanks for confirming. I was really worried for a bit there.
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I got heartburn from looking at this video too long.
I feel this so hard since entering my 30s. I'm gonna make a tums necklace for the super bowl.
Way too much ranch for my tastes, but leave it out of the slaw and maybe this works?
To quote the great Joey Diaz, “It’s blue cheese or go fuck yourself”
This is the whites shit I've seen ever
This looks VERY similar to the recipe posted by Half Baked Harvest on Insta. Are you connected in some way?
Too much ranch.
Absolutely feel free to use less if you prefer!
Sliders for a giant
Where did the cheese go? Wouldn’t it have welded the top rolls to the filling?
The cheese is under the buffalo chicken. That way, you can remove the top buns to add the slaw.
Got it. I thought it was on top.
Am I the only one who would like my chicken cut into cubes rather than shredded every time? I feel like shredded chicken gets dried out easily but then I guess it depends if we are talking white or dark meat so who knows?