Spicy Buffalo Chicken Sliders

Spicy Buffalo Chicken Sliders are perfect for game day feasts or weeknight cravings when you want something fast comforting and guaranteed to wake up your taste buds. These little sandwiches check every box for flavor gooey cheese and a spicy kick.

I stumbled on this recipe during a football party rush and now even my picky brother requests them for every get-together. My family loves assembling these together and everyone gets their hands messy with that tangy buffalo sauce. There is never a single slider left on the tray.

Ingredients

• Slider buns: Soft rolls hold everything together and get perfectly crisp on top. Choose sturdy buns to prevent sogginess.
• Shredded chicken: You can use rotisserie chicken for convenience. It is best to shred by hand for texture.
• Franks buffalo hot sauce: This classic hot sauce gives a tangy spicy bite. Look for a sharp vinegary buffalo sauce for best results.
• Ranch dressing: The coolness balances the heat. Buy a quality brand or use homemade if you like.
• Salt: Enhances all the other flavors. Use fine kosher salt for even seasoning.
• Ground black pepper: Adds a little warmth without overpowering the buffalo sauce.
• Garlic powder: Brings savory depth and really wakes up the chicken mixture.
• Paprika: Provides color and a subtle smokiness. Smoky sweet paprika is fantastic here.
• Shredded cheese: Go for a melty cheese like mozzarella or a mild cheddar for the ultimate pull. Freshly shredded melts better.
• Butter: Key for the golden buttery topping. Use real unsalted butter for flavor.
• Italian seasoning: This blend gives a herby aroma on the bun tops. Make sure your dried herbs are fresh for maximum punch.

Instructions

Prep the Oven and Pan:

Set your oven temperature to 350°F. Line a nine by nine inch baking pan or casserole dish with parchment paper to prevent sticking and for easy cleanup.

Mix the Buffalo Chicken Filling:

In a mixing bowl combine shredded chicken with Franks buffalo hot sauce ranch dressing salt black pepper garlic powder and paprika. Toss well until everything is evenly coated and juicy. Use a spatula or your hands to break up any chicken clumps.

Build the Sliders:

Gently separate your slider buns. Place all the bottom halves into your lined pan. Spoon the buffalo chicken mixture evenly over each bun base. Be generous to keep each bite flavorful.

Add Cheese and Top Buns:

Sprinkle a full layer of shredded cheese over the chicken filling making sure it covers all the sliders. Carefully place the top halves of the buns on each slider to create mini sandwiches.

Brush With Garlic Butter:

Melt the butter and stir in garlic powder and Italian seasoning. Use a pastry brush to coat the tops of every bun. This adds both flavor and helps get that golden finish.

Bake and Finish:

Cover the baking pan with foil. Bake for fifteen minutes so the sliders heat through and cheese melts. Remove the foil and return to the oven for five to ten minutes watching for the tops to become golden brown and crispy. When the cheese is bubbling hot carefully remove the tray.

Slice and Serve:

Let the sliders rest a minute then use a sharp knife to separate each sandwich. Serve them piping hot with extra ranch or crisp veggies if you like.

Buffalo sauce has always made me think of Sunday games with my dad where we would try every hot wing on the table. Now I love that same flavor in a sandwich. Ranch is my secret weapon for taming the heat and making sure everyone goes back for seconds.

Storage Tips

Store any leftover sliders in an airtight container in the fridge for up to three days. To reheat place them on a baking sheet and warm in the oven at three hundred and fifty degrees until hot and the buns crisp up again. Avoid microwaving as it makes the bread soggy.

Ingredient Substitutions

You can swap shredded turkey or jackfruit for a lighter or vegetarian twist. Blue cheese dressing works if you want extra tang. Use provolone or pepper jack for a different cheesy finish. Vegan butter and dairy free cheese can be swapped for plant-based versions.

Serving Suggestions

Offer extra ranch or blue cheese dip on the side. Pile the sliders high on a tray with carrot sticks celery stalks and sliced pickles for freshness. They pair well with potato wedges or even a crisp green salad.

Cultural Context

Buffalo chicken was invented in Buffalo New York as a bar snack and quickly spread thanks to its craveable profile. Turning it into sliders makes the dish easily shareable and portable so it shows up at backyard barbecues and game watching parties across the country.

Seasonal Adaptations

For summer add sliced green onions or fresh cilantro. Autumn means adding a touch of smoked paprika or using turkey right after the holidays. In winter serve these warm straight from the oven for cold weather comfort.

These sliders are always the first to vanish at parties and potlucks. Serve hot with extra ranch and enjoy every spicy cheesy bite.

Recipe FAQs

→ What kind of chicken works best?

Shredded rotisserie or leftover cooked chicken works best for quick preparation and flavor.

→ Can I use a different hot sauce?

Yes, any preferred hot sauce can be used, but Franks buffalo sauce delivers authentic tang and heat.

→ What cheese pairs well with buffalo chicken?

Shredded cheddar, mozzarella, or a Mexican blend all complement the spicy buffalo flavors nicely.

→ How do I keep the sliders from getting soggy?

Baking uncovered for the last few minutes helps toasty up the tops and keep the buns crisp.

→ Are these sliders good for meal prep?

Yes, assemble ahead, refrigerate, and bake just before serving for best freshness and melty cheese.