Buffalo Chicken Sliders
Spicy and cheesy buffalo chicken sliders with crispy tenders, ranch, slaw, and pickles on soft mini buns. Perfect for parties or game day gatherings, baked golden and flavorful.
Equipment
- 1 oven for baking chicken and sliders
- 1 9x13-inch baking dish lined with parchment paper
- 1 large bowl
- 1 Basting brush
Ingredients
- 8-10 frozen breaded chicken strips
- 3/4 cup mild Buffalo sauce
- 1/4 cup Texas Pete hot sauce
- 4 tbsp unsalted butter
- 12 mini Hawaiian or slider buns
- 1 1/2 cups tri-color slaw mix
- 1/4 cup sliced pickles
- 1/4 cup ranch dressing
- 6 slices provolone cheese
- 1/2 tsp garlic powder
- 1/4 tsp Italian seasoning
- parsley for garnish
Instructions
- Preheat the oven and bake the frozen chicken tenders according to package directions until golden and crispy.
- In a large bowl, whisk together melted butter, Buffalo sauce, and Texas Pete hot sauce.
- Cut the cooked chicken tenders in half for slider size, then toss them in the prepared sauce until evenly coated.
- Preheat oven to 400°F and line a 9x13-inch baking dish with parchment paper.
- Slice the mini rolls horizontally keeping tops and bottoms attached, then place the bottom layer in the baking dish.
- Layer a portion of slaw on the rolls, add sauced chicken, drizzle ranch dressing, add provolone slices, and top with pickles.
- Replace the top layer of buns, brush with remaining melted butter mixed with garlic powder and Italian seasoning.
- Bake sliders uncovered for 10-12 minutes until tops are golden and cheese is melted.
- Remove from oven, let cool slightly, garnish with parsley, then slice and serve warm.
Notes
- Use mild or spicy Buffalo sauce to adjust heat level.
- Prepare slaw fresh for best texture.
- Store leftovers in airtight container up to 2 days.
- Heat sliders gently to re-melt cheese before serving.