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.