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Buffalo Chicken Sliders

This Buffalo Chicken Sliders recipe teams juicy, shredded chicken tossed in a creamy, tangy buffalo sauce with melty cheese, all tucked into soft slider buns. It’s a crowd-pleasing appetizer or main that’s easy to customize for spice lovers and kids alike. With simple prep steps and a forgiving method, you’ll have warm, saucy bites ready in no time.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup buffalo wing sauce
  • 2 tbsp unsalted butter
  • 4 oz cream cheese, softened
  • 1/4 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 8 slider buns
  • 1 cup shredded lettuce
  • optional celery sticks

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment for easy cleanup. If you prefer, you can also use a skillet on the stove and finish with a brief broil to melt the cheese.
  • Cook the chicken breasts in a skillet over medium heat with a light pinch of salt until they’re opaque and cooked through, about 6–8 minutes per side depending on thickness. Let the chicken rest for a few minutes, then shred it finely with two forks.
  • In a small saucepan, melt the butter over low heat. Stir in the buffalo wing sauce and cream cheese until fully melted and smooth. Remove from heat and whisk in the ranch dressing until well combined.
  • Combine the shredded chicken with about two-thirds of the buffalo mixture, reserving the remaining sauce for topping. Mix in half of the shredded cheddar until the filling is glossy and moist.
  • Spread a little of the remaining buffalo sauce on the inside of each slider bun for extra flavor, then spoon a generous portion of the chicken mixture onto the bottom half of each bun.
  • Top the filling with a sprinkle of cheddar cheese, then place the slider tops back on. Arrange the assembled sliders on the prepared baking sheet.
  • Bake for 8–10 minutes, or until the cheese has melted and the sliders are heated through. If you’d like a crispier top, finish under the broiler for 1–2 minutes—watch carefully to prevent burning.
  • Remove from the oven and let them rest for 2–3 minutes. Serve warm with celery sticks on the side and extra ranch or blue cheese dressing for dipping.