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These Buffalo Chicken Sliders bring together spicy, tangy, and creamy flavors in a bite-sized form that wing lovers will adore. Perfect for casual gatherings or game day snacks, they pack a flavorful punch without much fuss. With just a few ingredients, you can whip up these sliders that offer a satisfying mix of heat and coolness, ideal when you want something quick but memorable.
I first made these sliders for a lastminute potluck and they disappeared faster than any dish I had ever brought. Now they are my goto when I want something easy yet impressive.
Ingredients
- Three cups shredded cooked chicken: provides the hearty protein base and absorbs the sauce beautifully, best to use freshly cooked or rotisserie chicken for moistness
- Half a cup buffalo sauce: adds the signature spicy and tangy kick, choose your preferred brand based on heat level
- Half a cup ranch dressing: cools down the heat and adds creamy richness, go for a good quality ranch for the best flavor
- Twelve slider rolls: perfect size for bitesized sandwiches, make sure they are fresh and soft to complement the spicy filling
Instructions
- Sauté the Aromatics:
- Not applicable for this recipe since we are using precooked chicken
- Mix Buffalo Chicken:
- Combine three cups of shredded cooked chicken with half a cup of buffalo sauce in a bowl. Toss until the chicken is evenly coated with the sauce to make sure every slider is flavorful. This step infuses the chicken with that spicy characteristic Buffalo flavor.
- Assemble the Sliders:
- Open twelve slider rolls and layer the buffalocoated chicken evenly among the bottom halves. Drizzle half a cup of ranch dressing onto the chicken to add creaminess and balance the spiciness. Finish by placing the tops of the rolls back on.
- Bake to Warm Through:
- Place the assembled sliders on a baking tray and bake in a 350 Fahrenheit oven for 10 minutes. This warms everything nicely, softens the rolls just a bit, and helps meld the flavors together without drying out the chicken.
My favorite ingredient here has to be the buffalo sauce. It turns simple shredded chicken into something vibrant and full of personality. A memorable moment came when I served these at my son's birthday and even those who usually do not like spicy food kept sneaking them from the platter.
Storage tips
Store any leftover sliders in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350 Fahrenheit for about five minutes to retain the crispy roll top and warm chicken filling. Avoid microwaving as it can make the rolls soggy.
Ingredient substitutions
Swap ranch dressing with blue cheese dressing if you prefer a richer tang that goes well with buffalo flavors. For a dairyfree option, use a vegan ranch or avocado crema. Slider rolls can be exchanged for mini buns or Hawaiian sweet rolls for a sweeter touch.
Serving suggestions
Serve these sliders alongside celery sticks and extra ranch or blue cheese dressing for dipping, just like traditional buffalo wings. Pair with classic sides like potato wedges, coleslaw, or a fresh garden salad for a complete snack or light meal.
These sliders are quick to make and a guaranteed crowdpleaser. They are easy to customize for spice level and makeahead convenience.
Common Questions About the Recipe
- → What type of chicken works best for these sliders?
Shredded cooked chicken breast or thigh meat works best to evenly absorb the buffalo sauce and provide tender bites.
- → Can I adjust the spice level in the buffalo sauce?
Yes, you can reduce or increase the amount of buffalo sauce to control how spicy the sliders turn out.
- → Is the ranch dressing necessary?
The ranch adds a cool, creamy contrast to the spicy buffalo flavor, balancing the overall taste.
- → What type of slider rolls are recommended?
Soft, slightly sweet slider rolls hold the filling well and provide a pleasant texture without overpowering the flavors.
- → How long should the sliders be baked?
Baking for about 10 minutes at 350°F warms the sliders through and helps meld the flavors without drying the bread.