Buffalo Chicken Sliders
These Buffalo Chicken Sliders are made with crispy chicken tossed in a mild Buffalo sauce, a little slaw for crunch, pickles for tang, and melted cheese. It is perfect for busy nights, game day, or a casual family dinner.
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What I love about this recipe is that it’s simple to prep, and it can be made in under an hour. It uses ingredients you likely already have at home and can be made with leftover chicken tenders.
Served it with Air Fryer Parmesan Truffle Fries or with Air Fryer Accordion Potatoes.
How to Make Buffalo Chicken Sliders
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by cooking the frozen chicken tenders until golden and crispy.
2. While they’re cooking, mix together melted butter, Buffalo sauce, and hot sauce.
4. Cut the tenders in half so they fit the buns, then toss them in the sauce.
5. Layer the bottom half of your slider rolls with slaw, saucy chicken, a drizzle of ranch, provolone, and pickles.
6. Top with the remaining buns, brush with garlic butter.
7. Bake until golden and melty. Finish with a sprinkle of parsley.
Serve and Enjoy!
Important Recipe Notes
- Breaded chicken works best because it stays crispy even after adding the sauce.
- Use mild Buffalo sauce for a family-friendly version, or add more hot sauce if you like extra heat.
- Cut the tenders in half to help them fit perfectly inside the slider buns.
- Use parchment paper in the baking dish. It prevents sticking and makes cleanup simple.
- Add the slaw as the first layer. This helps keep the buns from getting soggy under the saucy chicken.
- Let them cool for 5 minutes before slicing. This helps everything set and makes cleaner cuts.
- Leftover chicken tenders work great. Just warm them slightly before tossing them in the Buffalo sauce mix.
- You can change provolone for mozzarella or pepper jack, or add more ranch or pickles based on your family’s taste.
Buffalo Chicken Sliders
Ingredients
- 8 to 10 breaded chicken strips frozen
- ¾ cup mild Buffalo sauce
- ¼ cup Texas Pete hot sauce
- 4 tbsp unsalted butter
- 12- count 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
- Start by cooking the frozen chicken tenders until golden and crispy.
- While they’re cooking, mix together melted butter, Buffalo sauce, and hot sauce.
- Cut the tenders in half so they fit the buns, then toss them in the sauce.
- Layer the bottom half of your slider rolls with slaw, saucy chicken, a drizzle of ranch, provolone, and pickles.
- Top with the remaining buns, brush with garlic butter.
- Bake until golden and melty. Finish with a sprinkle of parsley.
