MAKE AHEAD: 

1. Remove the skin from the rotisserie chicken pick the meat from the chicken, discarding the skin, bones, and cartilage. Shred the meat into bite-size pieces.

2. Transfer the chicken to a medium bowl. Add Buffalo sauce and toss until the chicken is evenly coated.

3. Lay out 2 large sheets of heavy-duty aluminum foil, overlapping them slightly.

4. Without separating the rolls, use a serrated knife to slice the entire package of Hawaiian rolls horizontally through the center, creating one large top and bottom.

5. Place the bottom half of the rolls in the center of the foil. Layer half of the Pepper Jack cheese over the rolls.

6. Spread the Buffalo chicken evenly over the cheese, then top with the remaining Pepper Jack. Place the top half of the rolls over the filling.

7. Combine the melted butter and The Blend. Brush the seasoned butter generously over the tops of the rolls.

8. Bring the foil up and around the sliders and wrap tightly, completely enclosing the rolls. Add a second layer of foil if needed to make sure the package is completely sealed.

9. Refrigerate until ready to bake (these store well overnight). 

FINISH AT HOME: 

1. Preheat oven to 350°F, keeping sliders cold until ready to cook. 

2. Place the foil-wrapped sliders in the oven and cook for 15-20 minutes. While the sliders cook, prepare Ranch Dip to package instructions and place covered in the refridgerator until ready to serve. 

3. After 15-20 minutes, carefully open the foil and insert a knife between the center of two of the inner sliders to make sure the sliders are warm throughout and the cheese has started to melt. 

4. With the foil open, leave the sliders in the oven for another 3–5 minutes, until the tops of the rolls are warm and lightly toasted. 

FINISH AT THE TAILGATE: 

1. Pack the sliders and Kinder’s Ranch Dipping Sauce in a cooler with ice packs and keep cold until ready to cook.

2. At the tailgate, light one side of the grill and preheat the grill to 350°F.

3. Place the foil-wrapped sliders on the unlit side of the grill, away from the direct heat. Close the grill and cook for 15–20 minutes, rotating the entire package every 5 minutes so that no one side stays facing the heat for too long.

4. Once the chicken is heated through and the Pepper Jack cheese is completely melted, carefully open the foil. Leave the sliders on the unlit side of the grill for another 3–5 minutes, with the grill closed, until the tops of the rolls are warm and lightly toasted.

5. Remove from the grill and let rest for a few minutes.

6. Cut or pull apart into 12 individual sliders and serve hot with Kinder’s Ranch Dipping Sauce. 

COOKING TIP: 

• If you like chicken skin and want extra chicken flavor, reserve the chicken skin and finely chop, then fold it back into the picked chicken meat.