Buffalo Chicken Sliders Recipe

A group of sandwiches with coleslaw on them.

4.67 from 6 votes

Easy to make and impossible to resist buffalo chicken sliders will definitely be the star of the dinner table, party, or tailgate! Wherever you end up serving them, just be ready to share this recipe.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings: people

Calories: 429kcal

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

For the Buffalo Chicken Sliders

2 boneless, skinless chicken breasts
¼ cup salted butter (½ stick)
1 cup Frank's RedHot sauce
¼ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon dried basil
1 teaspoon celery salt
¼ teaspoon ground cumin
¼ teaspoon ground white pepper
¼ tsp cayenne pepper
½ teaspoon sea salt
1 clove garlic minced
12 pretzel slider buns

For the Bleu Cheese Slaw

½ cup bleu cheese crumbles
½ cup sour cream
2 tablespoons buttermilk
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 ribs celery diced
¼ cup matchstick carrots
½ red onion thinly sliced

Instructions

Cook the chicken your favorite way and shred. Set aside in a large bowl. *You can also buy rotisserie chicken to save time, or simply boil the chicken in 3 cups of chicken broth*.
2 boneless, skinless chicken breasts
Prepare the buffalo sauce: Add the butter to a small saucepan set over low heat and melt. Stir in the minced garlic and turn up the heat to medium. Cook for 30 seconds, then pour in the hot sauce. Whisk and bring up to a boil, then lower heat to a simmer for 10 minutes, stirring often.
¼ cup salted butter, 1 cup Frank's RedHot sauce
Preheat oven to 350°F.
In a large bowl, combine the chicken, black pepper, paprika, basil, celery salt, cumin, white pepper, cayenne pepper, sea salt, and garlic. Use a spoon to mix. Then, pour in the buffalo sauce and stir to evenly coat.
¼ teaspoon ground black pepper, ½ teaspoon ground paprika, ½ teaspoon dried basil, 1 teaspoon celery salt, ¼ teaspoon ground cumin, ¼ teaspoon ground white pepper, ¼ tsp cayenne pepper, ½ teaspoon sea salt, 1 clove garlic
Add the pretzel buns to a casserole dish or baking sheet and cut in half. Remove the top of the buns and set aside.
12 pretzel slider buns
Add a scoop of buffalo chicken to the bottom half of each slider. Return the top bun onto the sliders and place in the oven. Bake for 5-7 minutes. This adds a delicious crisp to the bread.
While the sliders are baking, prepare the bleu cheese slaw: Add bleu cheese, sour cream, buttermilk, salt, pepper, and garlic powder to a small bowl. Whisk to combine. Add diced celery, matchstick carrots, and thinly sliced red onion. Stir to coat.
½ cup bleu cheese crumbles, ½ cup sour cream, 2 tablespoons buttermilk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 2 ribs celery, ¼ cup matchstick carrots, ½ red onion
Remove the sliders from the oven. Add a scoop of bleu cheese slaw into each slider, or serve on the side. Enjoy!

Notes

Makes 12 sliders. Serving size is 2 sliders per person. If making for dinner, we usually eat 2 servings each.
To save time, use cooked and shredded rotisserie chicken. Easy!
Don't leave the sliders in the oven for too long. If they bake for a long time, the pretzel buns could burn, and the chicken might dry out.
When you're assembling the sliders, try to make sure that there's an even amount of buffalo chicken and bleu cheese slaw. Both elements of the sliders are delicious, and you don't want to miss out on either!

Storage: Store buffalo chicken slider components in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Nutrition