Buffalo Chicken Sliders
As I’ve mentioned a couple of times before, I love a good slider recipe. They serve up some serious game day energy, and I think they’re pretty unrivalled when it comes to making something that’s fairly easy but absolutely guaranteed to fly right off the table when you’re feeding a hungry crowd!
If you tried and loved my BBQ chicken sliders, BLT sliders, turkey cranberry sliders, Big Mac sliders, and Nashville hot honey chicken sliders (yep, I might just be a little obsessed at this stage!), then listen up, because I might just have your new favorite right here.
We’ve got crispy chicken, tangy Buffalo sauce, melty cheese, cool ranch, and just enough kick to keep things interesting. They take about 45 minutes, and you don’t have to worry about breading or battering the chicken (we’re using frozen tenders as a shortcut).
I made a big batch of these a few days ago and I just couldn’t stop devouring them. Me, my husband, and my little girl ended up eating them all for dinner with a few other nibbles and it was such an easy, fuss-free dinner. I’m actually thinking about introducing ‘slider night’ weekly, and these ones will definitely be in the regular rotation.
I hope you enjoy them just as much as we did, and I’d love to hear your thoughts in the comments section at the bottom of this post!
Ingredients
If you’re planning your next game day spread or holiday gathering, you’re definitely going to want to save this one. You’ll find the full, printable recipe card for these buffalo chicken sliders down at the bottom of the post, perfect for adding to your go-to party recipe file. Be sure to go through the next few sections though for extra details!
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Breaded chicken strips – Frozen tenders make this recipe a total time-saver. Once baked, they get tossed in that spicy Buffalo sauce and stay perfectly crispy.
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Buffalo sauce – The base of that classic tangy heat. Use mild if you want it family-friendly, or go bold if your crowd can handle a little kick.
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Texas Pete hot sauce – Adds that extra layer of spice and smoky flavor. Feel free to adjust depending on how fiery you like your sliders.
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Butter – Helps mellow out the spice and gives the sauce that rich, glossy finish.
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Mini rolls – Hawaiian rolls are my favorite for this — soft, sweet, and buttery — but any slider buns will work.
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Tri-color slaw mix – Adds crunch and a bit of freshness to balance out the heat.
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Pickles – A must for that tangy snap in every bite.
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Ranch dressing – Because Buffalo anything and ranch just belong together.
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Provolone cheese – Melty and mild, it ties everything together without overpowering the flavor.
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Garlic powder & Italian seasoning – Mixed with melted butter for that flavorful, golden topper.
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Parsley – Just a sprinkle for color — because we eat with our eyes first.
How To Make Buffalo Chicken Sliders
- Cook the chicken: Preheat your oven and bake the frozen chicken tenders according to the package directions until they’re golden and crispy.
- Make the sauce: In a large bowl, whisk together melted butter, Buffalo sauce, and a splash of Texas Pete for that extra kick.
- Toss it up: Once the tenders are cooked, cut them in half so they fit nicely on the buns, then toss them in the sauce until every piece is fully coated and irresistible.
- Assemble the sliders: Preheat your oven again to 400°F and line a 9×13-inch baking dish with parchment paper. Slice your rolls horizontally, keeping the tops and bottoms attached, and place the bottom layer in the pan.
- Layer it up: Start with a little slaw for crunch, then pile on the saucy chicken, drizzle over some ranch, add your cheese slices, and top it all off with pickles.
- Finish and bake: Place the top layer of rolls back on. Melt the remaining butter and mix it with garlic and Italian seasoning, then brush it generously over the tops.
- Bake and serve: Bake uncovered for 10–12 minutes, until the tops are golden brown and the cheese is perfectly melted. Let them cool for a few minutes, sprinkle with parsley, slice, and serve warm.
Storage & Reheating
Store any leftover sliders in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop them in the oven at 350°F for about 10 minutes, or until warmed through and the cheese is melty again.
If you’re reheating just one or two, the microwave works too — about 30–45 seconds per slider will do it. (They’re still delicious the next day, even if the buns aren’t quite as crisp!)
Substitutions & Variations
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Homemade chicken: Got leftover chicken tenders or rotisserie chicken? Shred or slice it up and use it instead of frozen strips.
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Different sauces: Swap the Buffalo sauce for BBQ, honey garlic, or even teriyaki for a totally new flavor twist.
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Cheese options: Cheddar, mozzarella, or pepper jack all melt beautifully — use what you have on hand.
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No ranch? Blue cheese dressing is the ultimate Buffalo combo.
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Add bacon: Crumble a few strips between the layers for a smoky, salty boost.
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Extra heat: Sprinkle in a pinch of cayenne or add a few dashes of hot sauce to the butter topping before baking.
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Make it kid-friendly: Use mild sauce and skip the extra hot sauce — still delicious, just gentler on the spice.
Serving Ideas
These buffalo chicken sliders are tailor-made for parties, game days, or any time you’re feeding a crowd.
Pile them up on a big platter and serve alongside:
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Celery and carrot sticks with extra ranch or blue cheese for dipping.
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Crispy fries, potato wedges, or tots for the ultimate comfort food combo.
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A big salad or coleslaw if you want to balance out the heat with something fresh.
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Holiday spreads or potlucks — they hold up well on a buffet table and look impressive without much effort.
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Or just keep it casual — grab a drink, a napkin, and dig in.
Buffalo Chicken Sliders
Ingredients
- 8-10 breaded chicken strips frozen
- ¾ cup mild Buffalo sauce
- ¼ cup Texas Pete hot sauce
- 4 tbsp unsalted butter
- 12 mini rolls Hawaiian or slider buns
- 1 ½ cups tri-color slaw mix
- ¼ cup pickles sliced
- ¼ cup ranch dressing
- 6 slices provolone cheese
- ½ tsp garlic powder
- ¼ tsp Italian seasoning
- Parsley for garnish
Instructions
- Cook the chicken: Preheat your oven and bake the frozen chicken tenders according to the package directions until they’re golden and crispy.
- Make the sauce: In a large bowl, whisk together melted butter, Buffalo sauce, and a splash of Texas Pete for that extra kick.
- Toss it up: Once the tenders are cooked, cut them in half so they fit nicely on the buns, then toss them in the sauce until every piece is fully coated and irresistible.
- Assemble the sliders: Preheat your oven again to 400°F and line a 9x13-inch baking dish with parchment paper. Slice your rolls horizontally, keeping the tops and bottoms attached, and place the bottom layer in the pan.
- Layer it up: Start with a little slaw for crunch, then pile on the saucy chicken, drizzle over some ranch, add your cheese slices, and top it all off with pickles.
- Finish and bake: Place the top layer of rolls back on. Melt the remaining butter and mix it with garlic and Italian seasoning, then brush it generously over the tops.
- Bake and serve: Bake uncovered for 10–12 minutes, until the tops are golden brown and the cheese is perfectly melted. Let them cool for a few minutes, sprinkle with parsley, slice, and serve warm.
Whether you’re making these for feeding a crowd on game day, or you just fancy a stress-free, totally chilled out dinner idea, I hope you’ll love these buffalo sliders as much as I did! Remember you can customize them to make them your own, and if you do, I’d really love to see a snap of how they turned out. You can tag me on Instagram @slimmingviolet. Oh, and if there’s a particular slider recipe you’d like to see me cover next, pop the suggestion in the comments below. I always read all of them, and they help to inspire me with what to create for you next!
