Buffalo Chicken Sliders

50 min | easy

Six buffalo chicken sliders on a white platter, made with glossy toasted buns, shredded buffalo chicken, creamy ranch, and crunchy slaw with purple cabbage. Orange buffalo sauce and chopped herbs are scattered on the plate.

Published Mar 19, 2026

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Prep Time	Cook Time	Total Time
15 min	35 min	50 min

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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.

Close-up of a buffalo chicken slider on a white plate, with a shiny golden bun filled with shredded buffalo chicken, creamy ranch, and tri-color coleslaw. Two more sliders sit softly blurred in the background.

How to Make Buffalo Chicken Sliders

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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.

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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.

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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.

Five buffalo chicken sliders on a white platter, made with glossy golden buns, shredded orange buffalo chicken, and a generous scoop of creamy coleslaw with purple cabbage and herbs.

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

These sliders pair well with celery sticks, kettle chips, or a simple fruit salad.

A few pickle slices add bright crunch and balance the heat.

For a party platter, serve extra ranch and buffalo sauce on the side.

Reviews

Yvonne, Jupiter: Good flavor — 5 ★

Eunice: Glad you liked the flavor, Yvonne!
Mae Salas, New York, NY: This a wonderful dish and very flavorful. — 5 ★

Eunice: Glad you enjoyed the flavor, Mae.