SOMA Living September 2025

RECIPE OF THE MONTH

BUFFALO CHICKEN SLIDERS Prep Time: 30 mins • Cook Time: 40 mins Yield: 18 sliders All of your favorite classic wing flavors are sandwiched inside a mini brioche bun in these Buffalo chicken sliders. Tangy, spicy shredded chicken, crunchy lettuce, and creamy blue cheese… bring on the tailgate because these are a touchdown!

INSTRUCTIONS

1. Place the chicken, stock, water and salt in a large covered saucepan and bring to a simmer. Reduce to a bare simmer and simmer until the chicken is cooked though, about 20 mins. 2. Remove the chicken to a plate and pull apart with two forks or your hands when cool enough to handle. BUFFALO SAUCE Whisk together all of the ingredients for the Buffalo sauce in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer for 2-3 mins. and set aside. BLUE CHEESE SPREAD Whisk together all of the ingredients for the blue cheese spread and set aside. TO SERVE 1. Add the pulled chicken to the Buffalo sauce and simmer over low heat, covered, for 20 mins. 2. Spilt the slider buns and pile with the pulled Buffalo chicken, shredded lettuce and a dollop of the blue cheese spread smeared on the top bun.

RECIPE NOTES • When you’re poaching the chicken, watch to be sure that the chicken remains tender and doesn’t become rubbery. A very low heat works best and you can even turn off the heat entirely after about 10 mins. Just leave the chicken in the covered pot. Test one chicken breast to see if it is cooked through before removing to a bowl to cool. • These sliders are perfect party food because they are easily made ahead. Keep the Buffalo chicken, sauce, and lettuce separate and put the sandwiches together just before serving. • If you don’t want to make all the sandwiches, you can instead create a self-serve station. Keep the Buffalo chicken warm and serve alongside the split buns, shredded lettuce, and blue cheese sauce and allow guests to help themselves.

INGREDIENTS

2 lbs boneless, skinless, chicken breasts 2 cups chicken stock 2 cups water 1 tsp kosher salt 3 cups Romaine lettuce, shredded 18 slider buns, preferable brioche BUFFALO SAUCE 4 oz unsalted butter, melted (1 stick) 1½ Tbsp light brown sugar 1 tsp garlic salt 1 tsp sweet paprika

2 tsp white vinegar ½ cup Franks RedHot Sauce 2 Tbsp sriracha sauce Salt and pepper to taste BLUE CHEESE SPREAD ½ cup crumbled blue cheese 1/4 cup creme fraiche ⅓ cup mayonnaise 2 Tbsp buttermilk Salt and pepper to taste

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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