Buffalo Chicken Sliders

My cousin showed up with three bottles of Frank's RedHot and a rotisserie chicken last Super Bowl, announcing we were making sliders. I was skeptical about the mess, but fifteen minutes later, everyone was crowded around the kitchen island, sauce on their chins, reaching for seconds.

Last summer I made these for a pool party and forgot the celery. Someone pointed out I was serving them without crunch. Now I never skip it, that snap against the tender chicken and soft bun is what makes the whole thing work.

Ingredients

• Cooked chicken breast: Rotisserie chicken saves time and has that seasoned depth you cannot replicate at home
• Buffalo wing sauce: Frank's is classic but any quality sauce works, just avoid the overly sweet ones
• Unsalted butter: Melting this into the sauce mellows the heat and gives it that velvety restaurant texture
• Slider buns: Soft hamburger buns work, but actual slider rolls hold up better and fit the portion size perfectly
• Cheddar cheese: Mild cheddar melts best and does not fight with the bold Buffalo flavors
• Shredded lettuce: Iceberg or romaine adds freshness without overpowering the spicy chicken
• Red onion: Thin slices provide sharp contrast to the creamy ranch and tangy sauce
• Celery: Do not skip this, the crunch is essential for authentic Buffalo flavor balance
• Mayonnaise: Real mayo makes the ranch rich and creamy, Greek yogurt makes it too tangy
• Sour cream: Adds body and a slight tang that cuts through the spicy chicken
• Buttermilk: Thins the dressing to the perfect consistency and adds classic ranch flavor
• Fresh dill: Dried works in a pinch but fresh dill makes the ranch taste homemade
• Fresh chives: Mild onion flavor that does not overpower like raw onion would
• Garlic: One clove is plenty, you want it to enhance not dominate

Instructions

Warm the chicken:

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

Whisk the ranch:

Mix the mayonnaise, sour cream, buttermilk, dill, chives, garlic, onion powder, salt, and pepper until smooth. Taste and add more salt or pepper if needed.

Melt the cheese:

Preheat your oven to 350°F and place the bottom buns on a baking sheet. Top each with a cheddar slice and bake for 3 to 5 minutes until the cheese melts and the buns warm through.

Assemble the sliders:

Pile the warm chicken onto the cheesy buns, then layer on lettuce, red onion, and celery. Drizzle with ranch and crown with the bun tops.

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My brother in law who claims to hate spicy food ate four of these last Christmas. He said the ranch balances the heat perfectly. Sometimes the best recipes are the ones that surprise the skeptics at the table.

Making Ahead For Parties

You can cook the Buffalo chicken up to two days ahead and reheat it gently. The ranch keeps for a week in the fridge. Just assemble everything right before serving so the buns do not get soggy.

Serving Suggestions

These work best on a big platter where people can grab and go. Set out extra ranch for dipping and plenty of napkins. They pair perfectly with cold beer and potato chips.

Perfecting The Assembly

The order matters more than you think. Cheese goes directly on the warm bun so it melts into the bread. Then chicken hot from the pan, then the cold crisp vegetables last. That temperature contrast is what restaurant kitchens understand.

• Toast the cut sides of the buns for extra structure if the sliders will sit out
• Use a slotted spoon for the chicken so excess sauce drips off before assembly
• Keep the ranch on the side if transporting, add right before serving

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These sliders have become my go to for feeding a crowd without spending all night in the kitchen. The best recipes are the ones that let you actually enjoy your own party.

Recipe Questions & Answers

→ What type of chicken works best for these sliders?

Cooked chicken breast, shredded finely or rotisserie chicken, works well for a tender texture and easy mixing with sauce.

→ How can I add extra heat to the sliders?

Consider topping with diced pickled jalapeños to amplify the spicy kick without overpowering the flavor balance.

→ What alternatives are there for the creamy dressing?

Blue cheese dressing can be used instead of ranch for a richer, tangier flavor profile complementing the Buffalo chicken.

→ How do I keep the buns soft and warm?

Warm slider buns in the oven briefly with cheese on top to melt it slightly, enhancing softness and adding flavor.

→ What sides pair well with these sliders?

Crisp lagers or light IPAs complement the spicy and creamy layers; simple sides like celery sticks or potato chips work nicely.