Spicy Buffalo Chicken Sliders (Printable)

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

# What You'll Need:

→ 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 tablespoons unsalted butter, melted
04 - 1 tablespoon honey
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika

→ Slider Assembly

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

# Directions:

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 Advice:

01 -
  • These sliders come together in under 40 minutes but taste like you fussed for hours
  • The honey in the sauce cuts the heat just enough so everyone can enjoy them
  • They reheat beautifully for leftovers the next day
02 -
  • Do not skip the honey it really tames the heat and helps the sauce cling to the chicken
  • Let the sliders rest for about 2 minutes after baking so the sauce sets up slightly
  • The buns can get soggy if assembled too far ahead so do it right before baking
03 -
  • Use two forks to shred chicken while it is still slightly warm for the best texture
  • Line your baking sheet with parchment paper because that sauce will drip
  • Warm the buns for 2 minutes before assembling if they seem stale

Go Back