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–+ servings
Close-up of golden baked Buffalo Chicken Sliders topped with sesame and poppy seeds, filled with shredded chicken and purple cabbage slaw.

Buffalo Chicken Sliders with Creamy Ranch Slaw

Yield: 12 sliders
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
This recipe was born when my family requested my BBQ Chicken Sliders, but I was craving buffalo sauce. The tender, shredded chicken is mixed with Frank's Buffalo Sauce and then piled in buns slathered with ranch dressing and piled high with coleslaw and cheese. If you're not a fan of blue, you can omit it.
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Ingredients

Shredded Buffalo Chicken

Buffalo Chicken Sliders

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
    image for recipe instruction: Three seasoned chicken breasts are simmering in a white enamelled cast iron pot on a white marble surface—perfect for making flavorful Buffalo Chicken Sliders.
  • 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
    image for recipe instruction: Three partially cooked, seasoned chicken breasts in a round black-handled pan with juices, perfect for shredding to make Buffalo Chicken Sliders, placed on a white marble surface.
  • 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
    image for recipe instruction: Shredded seasoned chicken for Buffalo Chicken Sliders in a round white pot with black handles, sitting on a white marble surface.

Make Sliders

  • Mix the cabbage with ¼ cup of the ranch dressing.
    2 cups shredded cabbage, ¾ cup ranch dressing
    image for recipe instruction: A glass bowl containing shredded red and green cabbage, perfect for topping Buffalo Chicken Sliders, sits on a white marble surface.
  • 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
    A rectangular baking dish contains a single layer of flat bread or pasta spread with a creamy white sauce, reminiscent of the base used in Buffalo Chicken Sliders, on a marble surface.
  • 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
    image for recipe instruction: A white rectangular baking dish filled with an uncooked shredded cheese, vegetable, and Buffalo Chicken Sliders mixture sits on a white marble surface.
  • 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.
    image for recipe instruction: A white baking dish contains twelve golden brown Buffalo Chicken Sliders topped with an everything bagel seasoning blend, viewed from above on a white surface.

Notes

Chicken: For a quicker dinner, use leftover chicken or pick up a rotisserie chicken from the store. You'll need about 3 cups of shredded chicken. Melt the butter in a frying pan over medium heat, add the chicken, buffalo sauce, garlic powder, and onion powder, and cook until the chicken is warm. 
Lid for pan: If your frying pan does not have a lid, you can use a cutting board, a round baking sheet, or even some aluminum foil. Anything that traps most of the steam will work.
Cabbage: I make a simple coleslaw with thinly sliced purple and green cabbage. You can buy bagged coleslaw if you'd like or use one of my many coleslaw recipes. 
Serving: 1 slider, Calories: 323kcal, Carbohydrates: 22g, Protein: 15g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 882mg, Potassium: 245mg, Fiber: 2g, Sugar: 2g, Vitamin A: 222IU, Vitamin C: 5mg, Calcium: 165mg, Iron: 2mg