Buffalo Ranch Chicken Sliders with Plantain Buns
Buffalo Ranch Chicken Sliders with Plantain Buns will become your favorite Whole30 Game Day appetizer. Chicken sliders smothered in buffalo ranch topped with a slice of avocado all packed together inside a Paleo plantain bun.
I really have no great words to describe Buffalo Ranch Chicken Sliders with Plantain Buns other than AMAZING! Every single bite is absolutely amazing, being hot and spicy from the hot sauce mixed with the homemade ranch, the juicy chicken shreds, an avocado slice to cool your mouth down and a hint of sweetness from the Plantain Bun. So many flavors mixing together to bring one great tasting appetizer the whole crowd will go wild for!
Do you have big Game-Day plans? We love watching football in our house, I have two boys that really get into the games and play football every chance they can…outside in the summer and inside in the winter! And of course when the Super Bowl is on…it’s a great day for us! I make a bunch of food and we gather with some friends and family and dig in! This Super Bowl, I will most certainly be making Buffalo Ranch Chicken Sliders with Plantain Buns. I’ve tested them on a few friends and even sent them with my husband to beer club one night…they were a hit, everyone assured me it’s a keeper of a recipe! Now to wait just a little longer for Super Bowl weekend….
So I say they’re the perfect appetizer, but they also make for an amazing lunch or dinner. I like to make a big batch of the shredded chicken and have it for dinner one night and then leftovers for the next few days’ lunches. The first night for dinner I’ll make the Plantain Buns and if the kids haven’t devoured every morsel, there will a couple leftover for the next days’ lunch. But if the buns are gone, we’ll use a corn shell, spinach salad, or simply Buffalo Ranch Chicken on the side next to some leftover roasted veggies or butternut squash. Of course my favorite way is exactly how it’s pictured, but when it comes to leftovers, I’ll eat it cold with any side!
Making Buffalo Ranch Chicken with Plantain Buns is done in three steps. Step two is making the buffalo ranch sauce, one mixing bowl and a few ingredients and it’s ready. Then in a slow cooker (or Instant Pot if you would like it done quickly) place the chicken and half of the buffalo ranch sauce. Let it cook for 4-6 hours or until the chicken shreds easily with two forks. Step two is making the plantain buns. It will only take 10 minutes to mix the dough and roll out the buns. Let them bake for 20-25 minutes. And lastly step three is making the sliders! Cut the buns open, add a little buffalo ranch sauce to each bun, add in a hefty amount of shredded chicken, top with a slice of avocado and as much hot sauce as you would like! The hot sauce is where it’s at! I like the sliders hot and spicy!
- 4-6 chicken thighs or breasts
- 2 cups mayonnaise I use Primal Kitchen for Whole30-friendly or Just brand for egg-free
- 2/3 cups canned coconut milk
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp dill weed
- 1 tsp sea salt
- 1/2 cup Frank’s Red Hot Sauce
- 1 avocado, sliced
- 1 plantain, pureed in food processor
- 1/3 cup potato starch
- 1 cup Cassava flour
- 3 Tbsp avocado oil or coconut oil melted
- 1/4 tsp sea salt
- 1/2 cup canned coconut milk
- 1/8 tsp baking soda
- 1/4 ts baking powder
In a medium mixing bowl combine the mayonnaise, coconut milk, onion powder, garlic powder, dill week, sea salt and hot sauce. Stir well.
In a slow cooker place the chicken thighs or breasts and 1 ½ cups of buffalo ranch sauce to coat all sides of chicken. Turn slow cooker on high for 4 hours or low for 6 hours.
Once chicken is cooked through, shred into small pieces using two forks.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl combine all ingredients. Stir well. If dough is too sticky and won’t roll in your hands, add 1 Tbsp Cassava flour at a time until dough is the right consistency. If dough is too dry, add 1 Tbsp coconut milk at a time until dough is the right consistency.
Scoop out dough and roll in your hands to make a round ball. Place on baking sheet and flatten slightly into a “bun” form. Continue to roll dough to make 8 buns.
Place in the oven for 20-25 minutes or until golden brown on the bottom.
Remove from oven and let cool before slicing.
Slice the plantain bun, with remaining buffalo ranch spread a small amount on bottom half of the bun, place shredded chicken in the bun, top with avocado, cilantro, more hot sauce or topping of your choice.
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