Buffalo Chicken Sliders with Creamy Ranch Slaw
This post may contain affiliate links. Please read our disclosure policy.
These Buffalo Chicken Sliders are spicy, saucy, and stacked with flavor—and that creamy ranch slaw? Total game-changer. Perfect for parties, weeknights, or whenever you need a little fiery fun in your bun! 🔥
These Buffalo Chicken Sliders with Creamy Ranch Slaw have become my go-to when I need something easy, crowd-pleasing, and seriously delicious. The shredded buffalo chicken is spicy, juicy, and packed with flavor—and if you’re into blue cheese, a little crumble adds an extra punch. Everything melts together perfectly inside soft slider buns for that ideal, satisfying bite.
The creamy ranch slaw brings a cool, tangy crunch that perfectly balances the heat. I always pile it on—it adds so much texture and flavor. And the finishing touch? A buttery glaze over the buns, sprinkled with bagel seasoning. That little bit of crisp, savory topping makes these sliders feel special.
Whether it’s game day, a casual get-together, or just a fun dinner at home, these sliders always hit the spot. They’re bold, comforting, and full of flavor—you’ll want to make them again and again.
Key ingredients needed to make these
I almost always have most or all the ingredients I need to make these on hand in my kitchen. My family loves blue cheese, but I’ve made these both without it and by substituting feta, and both are good options.
Chicken: I use chicken breasts, but you can substitute boneless chicken thighs if you’d like.
Buffalo sauce: This North American standard hot sauce is quite mild so I never worry about it being too spicy for my family. If you need to substitute a different hot sauce, add a little and taste as you go so it doesn’t end up too fiery.
Bagel seasoning: If you don’t have any in your pantry, substitute a little garlic powder and some sesame or poppy seeds.
Make ahead tips
-
Prep the Chicken in Advance: Cook and shred the chicken a day or two ahead. Toss it with the buffalo sauce, then store it in an airtight container in the fridge.
-
Make the Ranch Slaw Early: Prepare the creamy ranch slaw a few hours or up to a day ahead. Keep it chilled in the fridge to let the flavors meld.
-
Assemble Before Baking: Layer the sliders in the baking dish and cover tightly with foil. Keep refrigerated until ready to bake—this helps the flavors combine even more.
How to store leftovers and reheat
Store: To store leftover buffalo chicken sliders, let them cool to room temperature first. Then, place them in a container or wrap the baking dish with foil or a beeswax wrap to keep them fresh. Store them in the refrigerator for up to 3–4 days.
Reheat: When you’re ready to enjoy, reheat them gently in the oven at 350 degrees Fahrenheit for about 10-15 minutes, covered with foil to prevent drying out. You can also microwave individual sliders, but be careful not to overheat so the buns don’t get soggy.
Buffalo Chicken Sliders with Creamy Ranch Slaw
Ingredients
Shredded Buffalo Chicken
- 1 lb boneless, skinless chicken breasts (see notes)
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- ½ cup chicken broth
- 2 tablespoons butter
- ¼ cup Frank's buffalo sauce
Buffalo Chicken Sliders
- 2 cups shredded cabbage (see notes)
- ¾ cup ranch dressing (divided)
- 12 Hawaiian dinner rolls
- 1 cup shredded pepper jack cheese
- ½ cup crumbled blue cheese (optional)
- 1 tablespoon butter
- 2 teaspoons bagel seasoning
Instructions
Make Shredded Buffalo Chicken
- Season both sides of the chicken with garlic powder, onion powder, salt, and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 minutes, or until golden on one side.1 lb boneless, skinless chicken breasts, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 2 tablespoons olive oil
- Flip the chicken over, pour the chicken broth into the pan, and cover with a lid – see notes for options if you don't have a lid. Cook the chicken for 10 minutes, until it reaches an internal temperature of 165 degrees Fahrenheit.½ cup chicken broth
- Drain the remaining liquid from the pan and then shred the chicken (you can do this in the pan) using two forks. Add the butter and let it melt – if should melt with the heat from the chicken, but if it doesn't, turn the heat on low until it melts. Mix in the buffalo sauce then season to taste with salt and pepper.2 tablespoons butter, ¼ cup Frank's buffalo sauce
Make Sliders
- Mix the cabbage with ¼ cup of the ranch dressing.2 cups shredded cabbage, ¾ cup ranch dressing
- Using a serrated knife, cut the rolls in half so that you have two large pieces. Place the bun bottoms in a 9×11-inch baking dish and spread with the remaining ½ cup of ranch dressing.12 Hawaiian dinner rolls
- Add the shredded buffalo chicken, coleslaw, pepper jack cheese, and, if using, the blue cheese. Place the bun tops on the sliders.1 cup shredded pepper jack cheese, ½ cup crumbled blue cheese
- Melt the butter in a small dish and mix in the bagel seasoning. Brush this over the top of the sliders. Cover with foil and bake for 15 minutes, until the cheese has melted. Remove the foil and bake for another 5 minutes, until the sliders are golden on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
