2 cups of finely shredded, chopped rotisserie chicken
1/2 cup hot sauce
1 rounded tablespoon of unrefined coconut oil
1/2 teaspoon of garlic salt
1/4 teaspoon of salt
sprinkle of black pepper
2 tablespoons of light tasting olive oil
2 green onions
1/4 –1/2 cup of ranch dressing
Gather your ingredients and preheat oven to 425°F.
Prepare a baking sheet with parchment paper and brush 1 tablespoon of oil on the parchment paper.
Slice your potatoes into 1/4″inch round slices. Be sure to make these all uniform thickness so they cook the same. Place the sliced potatoes onto the prepared baking sheet and brush with the remaining 1 tablespoon of oil. Sprinkle salt and pepper evenly over the potatoes. Place in preheated oven and bake for 25 minutes or until golden and slightly crispy on the outside, some may have golden bubbles. You do not need to flip.
While your potatoes are cooking prepare your sauce. Place the hot sauce, coconut oil and garlic salt in a small sauce pan and heat to a light simmer on medium heat. Whisk to mix to a smooth texture and simmer for 3 minutes stirring occasionally. Remove from heat.
In a medium bowl, toss your shredded chicken with the heated buffalo sauce until all chicken is covered evenly. Set aside.
Chop your green onions by using a knife to remove the root and the tough green parts. Thinly slice the remaining onion.
Once potatoes are finished baking remove from oven and begin to make the sliders by layering the ingredients. Place 1-2 tablespoons of chicken on each potato slider. Next top with a sprinkle of green onion and then add ranch dressing.
To add the dressing use a spoon to drizzle over the top of each slider.
Serve warm and enjoy!
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