So Here’s Why Buffalo Chicken Sliders Are My Party Ace
You know those nights when everyone ends up at your place (how does this always happen to me?), and the game or the latest chaotic life update is just as loud as the crowd? That’s when I reach for this recipe. No joke, I remember one time I made these for my friend’s birthday and forgot to put the cheese on half of them. You know what? No one even cared – they were practically doing jazz hands over the spicy chicken and soft buns. Also, warning: the smell of these in the oven may cause people to just wander into your kitchen “by accident.”
Why You’ll Love Making These (And Eating Them, Of Course)
I make this when my family’s patience is running thin and folks are circling the kitchen like hungry seagulls. My family goes wild for these (honestly, my brother-in-law will eat six before I even sit down, and yes I keep score). They’re spicy, just messy enough to feel like a party, and somehow get even better if you sneak one the next morning. If I’m feeling particularly lazy, I just use a rotisserie chicken and call it a day—no shame in shortcuts, mate (especially when the soccer game’s about to start, right?).
What You’ll Need – And a Few Substitutions
- 2 cups cooked, shredded chicken (leftover roast chicken works, or grab that store-bought rotisserie; I sometimes just roast chicken thighs in a pinch)
- 1/2 cup Buffalo sauce (Frank’s RedHot is the go-to for me, but honestly any brand works, especially in a hurry)
- 1/4 cup melted butter
- 1/2 cup ranch or blue cheese dressing (I usually go ranch, but my cousin argues blue cheese is non-negotiable—so do your thing)
- 12 soft slider buns (King’s Hawaiian or whatever you find, I’ve used cheap hamburger buns cut up; don’t stress)
- 6 slices provolone or mozzarella cheese, halved (can use shredded too, but this is just… quicker)
- Optional: a handful of green onions or chives, chopped (when I remember to buy them)
- Salt & pepper to taste
Alright, Here’s How You Do It
- Preheat your oven to 350°F (180°C). Don’t skip this or you’ll regret it, especially if you’re in a hurry—been there.
- In a big bowl, toss your shredded chicken with the Buffalo sauce and melted butter. This is where I usually sneak a little taste; sometimes it needs more sauce. Add salt and pepper or even a shake of garlic powder if that’s your style.
- Slice the slider buns in half (I do the whole sheet at once, top and bottom, otherwise you’ll chase individual buns around the cutting board—learned that the hard way).
- Place the bottom halves in a baking dish. Spoon your saucy chicken evenly over the buns. (It’ll look like a mess. That’s exactly right.)
- Drizzle ranch or blue cheese dressing over the top of the chicken. Lay the cheese slices on top—slice to fit, or just layer them up if you’re a cheese fanatic.
- Stick the tops of the buns back on. If I remember, I brush them with a little melted butter or sprinkle with sesame seeds. Totally optional. Sometimes I skip this and nobody notices (except me, apparently).
- Bake uncovered for about 15 minutes, or until cheese gets melty and the tops get a little golden (not gonna lie, sometimes I broil for 2 more mins if I want crunchy tops—risk of burning is real though, so don’t wander off and start scrolling TikTok).
- Scatter green onions over the top, slice into individual sliders with a big knife, and pile onto a tray.
Little Notes From My Kitchen Fails (and Wins)
- If you overstuff the sliders, they’ll get messy; but that’s half the fun. I once tried leaving them in for 10 more minutes, thinking crispier is better—end result: shoe leather. So yeah, stick to the timing.
- Sometimes I skip the cheese if I’m out; it’s still solid, though slightly less comforting.
- Oh, and if your sliders go soggy, just toast the bottom buns next time before assembling. Learned this form my neighbor, who is the toast whisperer, apparently.
Variations: Some Hits, One Miss
- I’ve done a BBQ chicken version (just swap Buffalo for BBQ sauce). Tastes pretty awesome with coleslaw on top.
- For a slightly healthy twist, swap out ranch for Greek yogurt with herbs. Folks pretend to complain, but they still eat them all.
- Tried using gluten-free buns once—eh, not my fave, but if it works for you, go for it!
- Also once tried stuffing a celery and carrot slaw in the middle pre-baking. Total sog-fest. Maybe just serve those on the side (or, actually, don’t bother).
Equipment – But Don’t Sweat It If You Don’t Have Something
- Baking dish (9×13″ is my go-to, but whatever fits; I once used a roasting pan, and nobody rioted)
- Mixing bowl
- Sharp bread knife (if you don’t have one, serrated steak knife + patience does the job, trust me)
- Measuring cups, or just eyeball the sauce. I honestly pour straight from the bottle sometimes.
How to Store These (If You Have Leftovers!)
Just pop any leftovers into an airtight container in the fridge. They keep for up to 2 days, but honestly, in my house, they’re demolished before the second sunrise. If you somehow end up with extras (rare feat!), reheat in the oven for crispiness or just microwave if you’re late for work.
How I Serve Them (And My Slightly Odd Family Traditions)
I always serve these with a mountain of napkins and sometimes a dish of extra Buffalo sauce—my sister says it’s “for dunking, obviously.” We put out celery and carrot sticks, though no one but my mom ever eats them! Once in a blue moon, I’ll do a tray of potato wedges alongside, but usually people just want the sliders, full stop. Oh, and someone always calls dibs on the crispiest one from the corner of the pan.
Pro Tips I Learned the Hard Way
- I once tried rushing to assemble them while the chicken was still piping hot—hello, molten cheese tornado. Just let things cool a minute before building. Trust me, your fingerprints will thank you.
- Don’t go wild with the dressing inside. Too much and it oozes everywhere. I mean, saucy is good but you want the buns to keep some dignity.
FAQ – Actually Real Questions From Family & Friends
- Can I use canned chicken?
- Sure, if that’s what’s in the pantry, go for it! Just drain it well, or it turns a bit mushy.
- Do I have to use ranch or blue cheese?
- Nope. Some people skip it entirely or just drizzle on top after baking. Up to you (personally, I vote ranch inside and more on the side).
- Can I prep these ahead?
- Yep: assemble, cover, and fridge till you’re ready to bake. Actually, I think the flavors get better that way.
- What’s the best Buffalo sauce?
- I’m a Frank’s person, but honestly, use what you like. This is the classic. Heard good things about Tessemae’s Buffalo Sauce for a cleaner version.
- Can I freeze Buffalo Chicken Sliders?
- I’ve tried it once; they’re edible after reheating but the bread goes a bit odd. I wouldn’t bother unless desperate.
By the way, if you want to nerd out on Buffalo sauce research (yes, I actually did), check this out: Serious Eats’ guide to Buffalo sauce—it’s a rabbit hole, but a tasty one.
And on a totally unrelated note: Remember how I said I keep score on how many sliders my brother-in-law eats? Well, last time he tried hiding the evidence under a napkin, like that would fool anyone. Some people never change.
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 8 slider buns
- 2 tablespoons unsalted butter, melted
- 1/4 cup crumbled blue cheese
- 1/4 cup finely chopped green onions
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a bowl, toss shredded chicken with buffalo wing sauce and ranch dressing until thoroughly coated.
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3Slice slider buns in half and arrange the bottoms on the prepared baking sheet. Evenly spread the buffalo chicken mixture over the buns.
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4Sprinkle shredded mozzarella and crumbled blue cheese over the chicken. Place the top halves of the buns on each slider.
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5Brush the tops with melted butter and bake for 15-20 minutes, or until the cheese has melted and the sliders are golden brown.
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6Garnish with chopped green onions and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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