Buffalo Chicken Sliders Ranch

The first time I made these sliders, it was for a last-minute Super Bowl gathering when I realized I'd forgotten to plan anything substantial. My friends kept asking what smelled so good as the buffalo sauce hit the hot pan, and honestly, that tangy aroma alone had everyone gravitating toward the kitchen before I even called them to the table.

Last fall, my brother accidentally ate four of these in one sitting while insisting he was just tasting them for quality control. Now every time he comes over, there's this unspoken expectation that buffalo sliders will be waiting on the counter, piping hot and messy in the best possible way.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, but poaching and shredding your own gives you more control over texture and seasoning
• 1/3 cup hot sauce: Frank's RedHot is classic, but any cayenne-based sauce will deliver that signature buffalo kick we all crave
• 2 tablespoons unsalted butter, melted: This tempers the heat and adds richness—dont skip it, or the sauce will be one-dimensionally sharp
• 1 teaspoon garlic powder: Adds a subtle depth that makes the sauce taste more complex than just hot sauce and butter
• 8 slider buns: Look for buns that feel substantial but not overly dense, they should yield slightly when pressed but hold up under saucy chicken
• 1 cup shredded lettuce: Iceberg or romaine work equally well—just make sure it's dry so it doesnt make the buns soggy
• 4 slices cheddar cheese, halved: Sharp cheddar stands up beautifully to the spicy chicken and adds that irresistible melted factor
• 1/3 cup ranch dressing: Homemade is fantastic, but a quality store-bought version like Hidden Valley Ranch is totally acceptable here
• 2 tablespoons chopped chives: These add a fresh, oniony bite that cuts through all that rich, spicy goodness

Instructions

Preheat your oven to 350°F:

Get it nice and hot while you prep everything—this ensures the cheese melts perfectly and the buns get slightly toasted without drying out

Mix up the buffalo sauce:

Whisk together the hot sauce, melted butter, and garlic powder until completely smooth and emulsified

Coat the chicken:

Toss your shredded chicken in the sauce until every piece is evenly coated and glossy—let it sit for a minute so the flavors really soak in

Prep the buns:

Slice your slider buns in half and arrange the bottom halves on a baking sheet, leaving just enough space between them for heat circulation

Assemble the sliders:

Pile that saucy chicken onto each bun bottom, then top each with half a slice of cheddar cheese

Bake until melty:

Pop them in the oven for 5-7 minutes, just until the cheese is bubbling and starting to brown at the edges

Add the fresh toppings:

Pull them from the oven, add lettuce, onion, and celery if you're using them, then drizzle generously with ranch and sprinkle with chives

Top and serve immediately:

Press the bun tops on gently and serve these while they're still warm and the cheese is at its stretchiest

Pin It

My roommate's dad, who claims to hate anything spicy, tentatively tried one of these sliders last Thanksgiving and ended up asking for the recipe before he even finished chewing. Watching someone discover that buffalo chicken isn't just about heat—it's about that perfect interplay of spicy, creamy, and crunchy—has become one of my favorite things about making this recipe.

Making Them Your Own

Once you've got the basic technique down, these sliders are incredibly forgiving to customization. I've made them with blue cheese dressing instead of ranch, added crumbled bacon on top, and even swapped in pepper jack cheese when I wanted extra kick. The formula works because each element balances the others—tweak one component and you still end up with something delicious.

Scaling For A Crowd

These sliders scale up beautifully for parties, which is exactly why they've become my go-to for feeding groups of eight or more. The key is keeping everything prepped in separate containers—the sauce, the chicken, the cheese, the veggies—so assembly becomes a quick assembly line right before baking. I once made forty sliders for a neighborhood block party using this method, and they disappeared before I could even grab one for myself.

What To Serve Alongside

Crisp cold beer is the obvious pairing here, especially something light and refreshing that can stand up to the heat without clashing. A simple coleslaw works beautifully alongside, as do potato skins or even just some raw veggie sticks for people who want to cool their palate between sliders.

• Set out extra napkins because these get gloriously messy
• Consider making a double batch because leftovers are rare
• Keep some extra hot sauce on the table for the heat seekers in your crowd

Pin It

There's something deeply satisfying about watching a room full of people fall quiet as they bite into that first slider, then immediately start asking when you're making them again. That's the magic of really good comfort food—it brings people together in the most unpretentious way possible.

Recipe Questions

→ Can I use rotisserie chicken for this?

Yes, rotisserie chicken is a convenient choice and works well shredded for the buffalo filling.

→ How can I make the sliders spicier?

Add a pinch of cayenne pepper to the buffalo sauce to increase heat without altering the flavor balance.

→ Is there a suitable substitute for ranch dressing?

Blue cheese dressing is a popular alternative that complements the buffalo sauce flavors nicely.

→ What type of buns works best?

Soft slider buns hold the filling well and provide a tender contrast to the spicy chicken and crisp toppings.

→ Can these be prepared ahead of time?

The components can be prepped in advance, but assembling and baking right before serving ensures the best texture and flavor.