A Little Story (Because Food Is Memories, Right?)
So, last summer's backyard BBQ, I'm balancing a plate on one knee and my nephew runs by, nearly dives into the dip (classic Jake). That night, Buffalo Chicken Sliders basically disappeared in, what, 12 minutes? I kinda lost count after the third round. Point is, they're always a hit—even more so with a cold drink and plenty of napkins. And honestly, I used to just wing it (see what I did there?) until I started writing it down, and now every party, friends ask for “those spicy little chicken buns.”
Why I Keep Making These (or: My Family's Slider Obsession)
I make these whenever I want to actually sit down and enjoy the party, instead of babysitting the oven. My family basically riots if I show up without them—I'm not exaggerating, they once tried to bribe me with a new set of measuring spoons (like that's all it takes, ha). It’s genuinely impossible to mess up unless you forget to buy buns, which, well, happened once last year during a snowstorm—tip, don’t rely on Dad’s "they’ll have some at the gas station."
Here’s What You Need (But Honestly, Substitute Away)
- 2 large cooked chicken breasts, shredded (I've used rotisserie chicken plenty—so much easier, and no one complains. Or use thighs if you like it juicier)
- ½ cup Buffalo sauce (Frank’s is classic, but I’ve even grabbed the store brand in a pinch—no shame.)
- 2 tablespoons melted butter (Grandma always used salted—sometimes I forget and use whatever is there. It’s never ruined anything.)
- ½ cup ranch or blue cheese dressing (debate this at your own risk, my uncle refuses ranch—it’s a thing)
- 12 slider buns (Hawaiian rolls = sweet magic. But mini brioche work too. Once I used regular hamburger buns torn in half—looked wonky but still tasty!)
- 1 cup shredded mozzarella or cheddar (Or whatever's lingering in the fridge. One time I used a weird smoked cheese, it was..interesting?)
- 2 green onions, sliced (Fine if you skip. Or you could swap with a big handful of chives. Chive never fails.)
- Optional: sliced pickles, for crunch (the more the merrier)
How It’s Done (with Little Interruptions)
- Preheat your oven to 180°C/350°F. Or just set it in the general direction of 'hot' if your oven dial is like mine and the numbers are worn off.
- In a big bowl, toss together shredded chicken, Buffalo sauce, and melted butter. This is where I usually sneak a taste—have to make sure it’s spicy enough, right? Don’t worry if it looks a bit gloopy; it’ll all come together.
- Slit those slider buns in half—like a book. Place the bottoms in a baking dish (if they don’t fit perfectly, just squish ‘em in, it’s home cooking, not geometry!).
- Spoon the chicken mix generously across the bun bottoms. It’ll look messy now, but trust the process.
- Drizzle ranch or blue cheese dressing over the chicken, then sprinkle cheese and green onions. (Or just dump it all on and mix it together—sometimes I do, don’t tell my cousin who’s very into "proper layering.")
- Gently cover with the bun tops. Brush with a little more butter if you’re feeling fancy; sometimes I even toss a sprinkle of garlic powder on there. Up to you.
- Bake, uncovered, for 12-15 minutes, or until the cheese is melty and the tops look all golden and just a bit crisp. I pulled them out a little too soon once—not a disaster, but you want that cheese bubbly.
- Pull out and let cool for five minutes (if you can wait). Serve hot, and have a paper towel handy. You’ll probably need it.
Behind the Scenes: Real-Life Notes
- Actually, I find it works better if you let the chicken mixture sit for ten minutes before building the sliders. The flavor sorta cozies up.
- Sometimes I microwave the cheese-topped buns for lunch leftovers, but to be honest, the oven’s way better — microwave equals soggy buns (nobody wants that).
- I used to use way more sauce, but then the buns got too soggy. Less is more, unless you love messy.
What I've Tried in the Name of Slider Science (Variations)
- Turkey instead of chicken: surprisingly good, maybe even moister.
- Jack cheese for extra kick—though once I threw on some extra habanero Cheddar, and yeah, folks were sweating. Lesson learned!
- BBQ sauce swap for Buffalo sauce: not bad, but if you want a proper party vibe, go spicy.
- Tiny burger patties topped with shredded chicken: tried that once, but honestly it was just a lot. Sometimes simpler is best.
Oh—one time I made mini open-face sliders because I ran out of bun tops. Won’t do that again, but hey, it worked in a pinch!
Tools and Tinkering (aka: Don’t Stress)
- Baking dish (if you don’t have one, a foil-lined cookie tray works—just keep an eye out for cheese drips)
- Serrated knife for the buns, or your cleanest hands; both work, just mind the squish.
- Bowl for mixing the chicken—if you’re desperate, a clean saucepan totally does the trick.
- Pastry brush for buttering buns (or, I sometimes just drizzle instead—no one has called me out, yet.)
How to Store Sliders (But Good Luck With Leftovers)
Slide any extras into an airtight container or wrap them up tight with foil. Fridge for up to 2-3 days. But honestly, in my house these are gone before I even get a chance to pack ‘em away. Reheat in the oven to keep the buns from going all limp (bleh).
How We Serve ‘Em (Family Quirks Included)
Big pile on a platter, extra ranch on the side. Sometimes we add a bowl of carrot and celery sticks for crunch, but if I'm being honest, that’s mainly for show. In the winter, we like them with chips and loads of pickles. There's a running joke that if you don't reach for seconds fast, you're outta luck (true story: my cousin once got up for a drink and came back to only three left).
Lessons Learned the Hard Way (Take It From Me)
- I once used frozen buns straight from the freezer—regretted it immediately. Bread needs time to thaw or you get sad, cold centers.
- Don’t overstuff the buns, or you’ll just make a mess of the baking dish. Unless you LIKE scraping cheese off the sides (kinda satisfying, actually?).
- Take your time mixing the sauce; rushed Buffalo sauce = sad, uneven coating.
Real Questions People Have Actually Asked Me (No, Seriously)
- Can you make these in advance? Sorta. Mix the chicken and sauce, build the sliders, then cover with foil in the fridge for a few hours. Just bake right before serving for best results. They get a bit soggy if you wait too long though.
- How spicy is this really? It depends who’s eating! My aunt thinks black pepper is spicy, but for me, regular Buffalo sauce is just right. Add more or less according to taste. Or serve extra sauce on the side for the brave ones.
- Gluten-free possible? Yeah—use GF buns or make lettuce wraps, which, actually, aren’t bad at all (though a little messy for parties). I like these Canyon Bakehouse Hawaiian Rolls if you wanna try.
- Best place to get Buffalo sauce or buns? I usually grab sauce from the supermarket, but if you want to take it up a notch, check something like Buffalo Wild Wings sauces or even homemade buns if you’re ambitious (I’m usually not, but hey—respect).
- Help, they stuck to the pan! Happens to me all the time. Just use parchment paper, or butter the dish a bit first. Or, just pry them loose with a spatula and call it "rustic."
So there ya go. Buffalo Chicken Sliders—I’m betting your crowd’ll love ‘em. And if they don’t, more for you. That’s just basic math. Happy cooking!
Ingredients
- 2 cups cooked and shredded chicken breast
- ½ cup buffalo wing sauce
- 1 cup shredded mozzarella cheese
- ¼ cup ranch dressing
- 8 slider buns
- 2 tablespoons unsalted butter, melted
- ¼ cup sliced green onions
- ½ teaspoon garlic powder
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, mix shredded chicken with buffalo wing sauce until all the chicken is fully coated.
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3Slice slider buns in half and place the bottom halves onto the prepared baking sheet. Spread the buffalo chicken mixture evenly over the buns.
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4Drizzle ranch dressing over the chicken, sprinkle shredded mozzarella, and add sliced green onions evenly over the top.
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5Place the top halves of the buns on, brush with melted butter mixed with garlic powder, and bake for 15-20 minutes until the cheese is melted and the tops are golden.
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6Remove from the oven, slice, and serve warm. Enjoy your Buffalo Chicken Sliders!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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