Spicy Buffalo Chicken Sliders (Print Version)

Tender chicken in spicy Buffalo sauce with blue cheese and crisp lettuce on soft buns. Perfect for gatherings.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (about 2 large breasts)

→ Buffalo Sauce

02 - 1/3 cup hot sauce (such as Franks RedHot)
03 - 2 tablespoons unsalted butter, melted
04 - 1 tablespoon honey
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika

→ Slider Assembly

07 - 8 slider buns
08 - 1/2 cup blue cheese crumbles (or ranch dressing, as an alternative)
09 - 1 cup shredded iceberg lettuce
10 - 1/4 cup thinly sliced red onion
11 - 2 tablespoons chopped fresh chives (optional)

# Directions:

01 - Preheat the oven to 350°F.
02 - In a medium saucepan over low heat, whisk together the hot sauce, melted butter, honey, garlic powder, and smoked paprika until smooth and warm.
03 - Add the shredded chicken to the sauce, stirring to coat evenly. Simmer for 2 minutes, then remove from heat.
04 - Slice the slider buns in half horizontally. Arrange the bottom halves on a baking sheet.
05 - Pile the spicy Buffalo chicken mixture evenly onto each bun base. Top with blue cheese crumbles (or a drizzle of ranch dressing), shredded lettuce, red onion, and chives if using.
06 - Place the bun tops over the fillings.
07 - Bake sliders in the oven for 5–7 minutes, until the buns are lightly toasted and the filling is heated through.
08 - Serve immediately.

# Insider Tips:

01 -
  • They come together in under 40 minutes, even if you are starting with raw chicken
  • The honey in the sauce tames the heat just enough so everyone can enjoy them
  • Slider buns soak up all that sauce instead of leaving it dripping down your arms
02 -
  • Do not skip the honey, it is what makes these addictive instead of just painfully hot
  • Let the chicken cool slightly before shredding, or it will steam instead of shred into nice pieces
03 -
  • Use kitchen shears to slice the slider buns all at once, it is faster and more even than a knife
  • Line your baking sheet with parchment paper for easy cleanup, the cheese will thank you

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