Buffalo Chicken Sliders

Ingredients

• Water

  1 ⅛ tbsp or 17g

• Cornstarch

  Compliments

  ⅜ tbsp or 4g

• Greek yogurt

  plain, nonfat

  24 tbsp or 360g

• Butter

  unsalted

  6 tbsp or 85g

• Frank's RedHot Original Cayenne Pepper Sauce

  24 tsp or 2.4kg

• Chicken breast

  raw, skinless

  48 oz or 1.36kg

• Ranch seasoning mix

  dry, Hidden Valley, Original

  18 teaspoon or 51g

• Cheddar cheese

  12 tbsp, shredded or 84g

• Hawaiian Sweet Rolls

  King's Hawaiian

  12 roll or 336g

Directions

1. Preheat oven to 350 degrees.
2. Mix cornstarch with water to make a paste. Beat the yogurt thoroughly until it has softened to a smooth, liquid texture. Whisk in the cornstarch paste, then heat the yogurt gently until it just barely boils. Turn the heat down to minimum and let it barely simmer for 10 minutes, stirring occasionally.
3. Add 2/3s of the butter to at the pan and melt.
4. Stir in the Frank's Red Hot to combine.
5. Add the chicken to the pan along with 4/5th of the ranch seasoning. Stir to coat chicken.
6. Use a bread knife to slice the rolls in half to form sandwich buns. Place the bottom half of the rolls in a 9x13 baking dish.
7. Top each roll with the chicken mixture and a half of a slice of the cheddar cheese.
8. Place the top halves of the rolls over the chicken.
9. Melt the remaining 1/3rd of the butter over low heat. Stir in the remaining ranch seasoning until well combined. Spoon the mixture evenly over the tops of each roll.
10. Bake uncovered for 15 minutes or until heated through and rolls are golden brown.
11. Serve with prepared ranch dressing as desired.