Buffalo Chicken Sliders

The first time I made these sliders for a Sunday football gathering, my friend Sarah literally stopped mid conversation, eyes wide, and asked what I had done differently about the chicken. Turns out it was the butter melted into the hot sauce, something I had stumbled on by accident when I couldn not find my usual measuring cup and just eyeballed it.

Last summer, my neighbor Tom came over while I was making these, complaining about his failed attempt at sliders. I showed him the trick of melting the cheese on the bottom bun before adding the chicken, and he texted me that same night saying his kids had declared them better than any restaurant version.

Ingredients

• Shredded chicken breast: Rotisserie chicken works perfectly here and saves so much time on busy weeknights
• Buffalo wing sauce: Franks RedHot is my go to but any quality hot sauce will give you that classic tangy heat
• Unsalted butter: Melting this into the sauce creates that restaurant style richness that sets these apart
• Slider buns: Look for buns that feel soft and squishy, nothing too crusty or dense
• Cheddar cheese: Pre sliced cheese for sliders is worth tracking down but regular slices work just fine when halved
• Shredded lettuce: Iceberg or green leaf lettuce both add that satisfying crunch
• Red onion: Thinly sliced is key here, almost transparent slices that do not overpower
• Fresh celery: This adds the classic Buffalo chicken crunch and fresh contrast
• Mayonnaise: Real mayo, not miracle whip, makes all the difference in homemade ranch
• Sour cream: Gives the ranch that perfect tangy thickness
• Buttermilk: Regular milk works in a pinch but buttermilk makes the ranch sing
• Fresh dill and chives: These herbs are non negotiable for that homemade ranch flavor
• Garlic: One fresh clove, minced, is better than any garlic powder shortcut

Instructions

Warm the chicken mixture:

Combine shredded chicken, Buffalo sauce, and melted butter in a saucepan over low heat, stirring until everything is coated and heated through, about 5 minutes.

Whisk up the ranch dressing:

Mix together mayonnaise, sour cream, buttermilk, dill, chives, garlic, onion powder, salt, and pepper until smooth, then refrigerate until you are ready to serve.

Melt the cheese foundation:

Place slider bun bottoms on a baking sheet, top each with cheese, and bake at 350°F for 3 to 5 minutes until the cheese is perfectly melted and bubbly.

Build these beauties:

Pile the warm Buffalo chicken onto each cheesy bun, then layer on lettuce, red onion, and celery slices.

Finish with ranch and serve:

Drizzle that homemade ranch over the top, cap with the bun tops, and get them to the table while they are still warm and messy.

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These sliders have become my go to whenever friends come over for casual dinners, mostly because I can prep everything ahead and just warm the chicken right before serving. There is something satisfying about watching people customize their own sliders with extra sauce or toppings at the table.

Making Ahead Like A Pro

The ranch dressing actually gets better after a day in the fridge, so I always make extra. The chicken mixture reheats beautifully in the microwave, just add a splash of water to keep it from drying out.

Perfect Pairings

Crisp lager or a light IPA cuts through the richness perfectly. A simple coleslaw or even some raw veggie platters round out the spread without competing with the sliders.

Slider Success Secrets

The key is not overloading the buns with chicken or they will fall apart when people bite down. I learned this the hard way at a party where half my guests ended up eating theirs with forks.

• Wrap the finished sliders in foil and keep them in a warm oven if you are not serving immediately
• Put out extra hot sauce and napkins, these are meant to be messy and customizable
• Cut them in half before serving so people can grab two halves without committing to a whole slider

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Nothing beats watching a room full of people happily licking sauce off their fingers while asking for the recipe.

Recipe Questions

→ How can I add more heat to these sliders?

Add diced pickled jalapeños on top of the shredded chicken to increase the spicy kick.

→ Can I use pre-cooked chicken for convenience?

Yes, rotisserie chicken works perfectly and speeds up preparation time.

→ What type of cheese works best for these sliders?

Cheddar cheese melts nicely and complements the spicy chicken, but you can use your preferred melting cheese.

→ Is there a good alternative to ranch dressing for these sliders?

Blue cheese dressing can be used as a substitute for ranch for a stronger, tangier flavor.

→ How should I store any leftover sliders?

Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently before serving.