Spicy Buffalo Chicken Sliders (Printable View)

Tender shredded chicken in spicy Buffalo sauce with blue cheese and crisp lettuce on soft buns.

# Ingredient List:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (about 2 large breasts)

→ Buffalo Sauce

02 - 1/3 cup hot sauce (such as Franks RedHot)
03 - 2 tbsp unsalted butter, melted
04 - 1 tbsp honey
05 - 1/2 tsp garlic powder
06 - 1/4 tsp smoked paprika

→ Slider Assembly

07 - 8 slider buns
08 - 1/2 cup blue cheese crumbles (or ranch dressing, as an alternative)
09 - 1 cup shredded iceberg lettuce
10 - 1/4 cup thinly sliced red onion
11 - 2 tbsp chopped fresh chives (optional)

# How to Prepare:

01 - Preheat the oven to 350°F.
02 - In a medium saucepan over low heat, whisk together the hot sauce, melted butter, honey, garlic powder, and smoked paprika until smooth and warm.
03 - Add the shredded chicken to the sauce, stirring to coat evenly. Simmer for 2 minutes, then remove from heat.
04 - Slice the slider buns in half horizontally. Arrange the bottom halves on a baking sheet.
05 - Pile the spicy Buffalo chicken mixture evenly onto each bun base. Top with blue cheese crumbles (or a drizzle of ranch dressing), shredded lettuce, red onion, and chives if using.
06 - Place the bun tops over the fillings.
07 - Bake sliders in the oven for 5-7 minutes, until the buns are lightly toasted and the filling is heated through.
08 - Serve immediately.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes but taste like they took all day
  • The homemade sauce has this perfect balance of heat and sweetness that keeps everyone coming back
02 -
  • Dont skip the butter in the sauce even if it seems unnecessary, it creates that proper Buffalo consistency that doesnt just drip off the chicken
  • Let the sliders rest for about 2 minutes after baking so the sauce sets slightly instead of running everywhere when you bite in
03 -
  • Use two forks to shred chicken while its still warm it separates more easily and absorbs sauce better
  • Lightly toast the bun bottoms before adding filling to prevent them from getting soggy

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