Buffalo Chicken Sliders
50 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
These Buffalo Chicken Sliders are spicy, creamy, and loaded with crunchy slaw for the perfect game-day bite.
They are great for casual parties, easy weeknight dinners, and any time you want a fun, crowd-pleasing meal.
Ingredients (8 servings)
Ingredients for the Chicken
Ingredients for the Slaw
Ingredients for the Sliders
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How to Make Buffalo Chicken Sliders
-
Season the sauce
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
Whisk broth, buffalo sauce, melted butter, paprika, garlic powder, salt, and pepper in the dish.
-
Bake the chicken
Add the chicken breasts and turn them to coat well.
Cover tightly with foil and bake until the chicken reaches 165°F, about 25 to 30 minutes.
-
Shred and coat
Transfer the chicken to a board and shred it with two forks.
Return the chicken to the dish and toss with the cooking juices.
Bake uncovered for 5 minutes if you want a thicker, stickier filling.
-
Make the slaw
Stir mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl.
Add the coleslaw mix and toss until evenly coated.
Chill the slaw until assembly for the best crunch.
-
Toast the buns
Split the slider buns and brush the cut sides with melted butter.
Toast them on a sheet pan at 375°F until lightly golden, about 4 minutes.
-
Assemble and serve
Spread ranch on the buns, then add buffalo chicken and a spoonful of slaw.
Serve right away, or secure each slider with a pick for easy sharing.
Substitutions
- Chicken breasts for boneless skinless chicken thighs
- Chicken thighs stay extra juicy and shred easily. The filling tastes richer and handles reheating especially well.
- Mayonnaise for plain Greek yogurt
- Greek yogurt keeps the slaw creamy with a tangier bite. It feels lighter, but still coats the cabbage well.
- Ranch dressing for blue cheese dressing
- Blue cheese adds sharp flavor and classic Buffalo bar-food character. Crumble in extra blue cheese if you want more punch.
Tips
- Cut large breasts in half
- Very large breasts cook unevenly. Halve them crosswise so the meat bakes faster and stays juicy.
- Rest before shredding
- Let the chicken rest 5 minutes after baking. The juices settle, and the meat shreds into moist strands.
- Dress the slaw late
- Mix the slaw close to serving time. That keeps the cabbage crisp and the buns from turning wet.
- Toast until dry at the edges
- Toast the buns until the edges look dry and golden. That thin crust holds juicy chicken much better.
- Taste the filling before serving
- Buffalo sauces vary in heat and salt. Taste the shredded filling before serving, then adjust with more sauce or butter.
Nutrition Facts *
| Energy | 362 | kcal |
|---|---|---|
| Protein | 21 | g |
| Total Fat | 24 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my chicken turn out dry?
- It likely baked a little too long. Pull it at 165°F and return it to the warm sauce.
- Can I make the sliders ahead?
- Yes, cook the chicken up to one day ahead. Keep the slaw and buns separate until serving time.
- How do I keep the buns from getting soggy?
- Toast the cut sides well and drain off any excess pan liquid. Assemble just before serving for the best texture.
- Can I use rotisserie chicken instead?
- Yes, use about 4 cups shredded chicken. Warm it with the broth, buffalo sauce, butter, and seasonings until coated.
Serving Suggestions
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