Buffalo Chicken Sliders (Printable Version)

Shredded buffalo chicken with ranch slaw on soft slider buns—ideal for game day gatherings and parties.

# What You'll Need:

→ Chicken

01 - 3 cups cooked chicken breast, shredded
02 - 2 tablespoons unsalted butter, melted
03 - 1/2 cup buffalo hot sauce

→ Ranch Slaw

04 - 2 cups shredded coleslaw mix
05 - 1/3 cup ranch dressing
06 - 1 tablespoon chopped fresh chives
07 - Salt and pepper to taste

→ Assembly

08 - 12 slider buns
09 - 4 ounces crumbled blue cheese
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon sesame seeds

# How To Make It:

01 - Preheat oven to 350°F
02 - In a large bowl, mix shredded chicken with melted butter and buffalo hot sauce until evenly coated
03 - In a separate bowl, combine coleslaw mix, ranch dressing, and chives. Season with salt and pepper to taste
04 - Slice slider buns in half horizontally. Place bottom halves in a 9x13-inch baking dish
05 - Layer buffalo chicken evenly over bun bottoms. Sprinkle with blue cheese
06 - Top with ranch slaw, then cover with bun tops
07 - Brush tops of buns with melted butter and sprinkle with sesame seeds
08 - Cover with foil and bake for 15 minutes
09 - Remove foil and bake an additional 5-7 minutes until tops are golden
10 - Serve warm

# Expert Advice:

01 -
  • These sliders have this magical quality of staying intact even when grabbed by excited hands mid-touchdown celebration.
  • The cool, creamy ranch slaw balances the buffalo heat in a way that keeps you coming back for just one more, even during commercial breaks.
02 -
  • After my first batch turned soggy, I discovered the trick is to never add the slaw until right before baking, otherwise the moisture seeps into the buns.
  • Slightly toasting the bottom buns for just 3 minutes before assembly creates a moisture barrier that keeps them from getting soggy even hours later.
03 -
  • After multiple game days, Ive learned to slightly undercook the chicken before shredding and mixing with sauce so it doesnt dry out during baking.
  • When Im feeling fancy, I mix a half teaspoon of garlic powder and dried dill into the melted butter for the bun tops, creating an herbed garlic butter that takes these to the next level.

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