Buffalo Chicken Sliders (Printable Version)
Spicy shredded chicken on soft slider buns with creamy ranch and fresh crisp veggies for flavorful bites.
# Ingredient List:
→ Chicken Filling
01 - 3 cups cooked chicken breast, shredded
02 - 2/3 cup Buffalo wing sauce
03 - 2 tablespoons unsalted butter, melted
→ Slider Assembly
04 - 12 slider buns or small soft rolls
05 - 6 slices cheddar cheese, halved
06 - 1 cup shredded lettuce
07 - 1/2 cup thinly sliced red onion
08 - 1/2 cup thinly sliced celery
→ Ranch Dressing
09 - 1/2 cup mayonnaise
10 - 1/4 cup sour cream
11 - 2 tablespoons buttermilk or milk
12 - 1 tablespoon chopped fresh dill or 1 teaspoon dried
13 - 1 tablespoon chopped fresh chives
14 - 1 clove garlic, minced
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
# How to Make:
01 - Combine shredded chicken, Buffalo wing sauce, and melted butter in a medium saucepan over low heat. Stir continuously for approximately 5 minutes until heated through and evenly coated. Keep warm while preparing remaining components.
02 - Whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic, onion powder, salt, and pepper in a small bowl until completely smooth. Taste and adjust seasoning as desired. Refrigerate until assembly.
03 - Preheat oven to 350°F. Arrange slider bun bottoms cut side up on a baking sheet. Place cheddar cheese slice on each bun. Bake for 3-5 minutes until cheese is melted and buns are warmed through.
04 - Spoon generous portion of Buffalo chicken onto each cheesy bun bottom. Layer with shredded lettuce, red onion, and celery. Drizzle with prepared ranch dressing and crown with bun tops. Serve immediately while warm.
# Expert Tips:
01 -
- These disappear faster than you can assemble them, so double the batch if your friends eat like mine do
- The homemade ranch takes five minutes and makes everything taste restaurant quality
02 -
- Do not overheat the Buffalo chicken or it will dry out, low and slow is all you need
- The ranch tastes better after sitting for 20 minutes, make it first and let the flavors mingle
03 -
- Shred your chicken while it is still warm, it separates easier and absorbs more sauce
- Let the assembled sliders rest for 2 minutes before serving so the cheese sets slightly