These Buffalo Chicken Sliders are spicy, cheesy, and packed with bold flavor in every bite.
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Crispy chicken tenders are tossed in Buffalo sauce, layered with crunchy slaw, melted cheese, and pickles, then baked inside soft slider buns.
They are easy to make and perfect for game day, parties, or quick family dinners.
Table of Contents
🧀 Ingredients
- Breaded chicken strips
- Buffalo sauce
- Hot sauce
- Unsalted butter
- Slider buns
- Tri-color slaw mix
- Pickles
- Blue cheese dressing
- Provolone cheese
- Garlic powder
- Italian seasoning
- Parsley
👩🏼🍳 Step-by-Step Instructions
- Preheat the oven and bake the frozen chicken strips according to package directions until crispy and golden brown.
- In a large bowl, whisk together melted butter, Buffalo sauce, and hot sauce until smooth.
- Cut the cooked chicken strips into smaller pieces that fit the slider buns.
- Toss the chicken pieces in the Buffalo sauce mixture until evenly coated.
This is the same sauce used to make Buffalo Chicken Wings.
- Slice the slider buns in half horizontally and place the bottom layer into a parchment-lined baking dish.
- Add an even layer of slaw mix over the buns, followed by the Buffalo chicken pieces.
- Drizzle blue cheese dressing over the chicken, then layer with provolone cheese and pickle slices.
- Place the top buns over the filling to complete the sliders.
- Melt the remaining butter and stir in garlic powder and Italian seasoning. Brush the seasoned butter over the tops of the buns.
- Bake the sliders until the tops are golden brown and the cheese is melted.
- Remove from the oven and let cool slightly before slicing.
- Garnish with parsley and serve warm.
🫙 Storing Instructions
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through so the buns stay crisp and the cheese melts again. Avoid microwaving for too long, as the buns can become soft.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes. Homemade breaded chicken tenders work perfectly in this recipe.
They have mild to medium heat, but you can adjust the spice level by using less hot sauce. Or omit the hot sauce completely.
Yes. Assemble the sliders ahead of time, cover, and refrigerate until ready to bake.
Provolone melts beautifully, but mozzarella, Monterey Jack, or cheddar also work well.
Absolutely. Ranch dressing is a delicious substitute if you prefer a milder flavor.
🍔 More Recipes You’d Like
- Chicken Fajita Nachos
- Chicken Mole Nachos
- Creamy Chipotle Chicken Tostadas
- Empanadas de Pollo (Chicken Empanadas)
These Buffalo Chicken Sliders are the ultimate crowd-pleasing comfort food. They are spicy, cheesy, crunchy, and easy to prepare for any occasion. Once you make them, they will quickly become a favorite for parties, game days, and easy dinners.
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Buffalo Chicken Sliders
Ingredients
- 8 to 10 breaded chicken strips frozen
- ¾ cup Buffalo sauce
- ¼ cup hot sauce
- 4 tablespoon unsalted butter
- 12 mini rolls Hawaiian or slider buns
- 1 ½ cups tri-color slaw mix
- ¼ cup pickles sliced
- ¼ cup blue cheese dressing
- 6 slices provolone cheese
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Parsley for garnish
Instructions
- Preheat the oven and cook frozen chicken tenders according to package directions until golden and crispy.
- In a large bowl, whisk together 2 tablespoons melted butter, Buffalo sauce, and hot sauce.
- Once cooked, cut tenders in half (to fit the buns) and toss in the sauce mixture until evenly coated.
- Preheat the oven to 400°F and line a 9×13-inch baking dish with parchment paper.
- Slice the rolls horizontally (keeping the tops and bottoms connected). Place the bottom layer in the pan.
- Layer with slaw, saucy chicken pieces, a drizzle of blue cheese, cheese slices, and pickles.
- Add the top layer of rolls.
- Melt the remaining 2 tablespoons of butter and mix with garlic and Italian seasoning. Brush over the tops of the rolls.
- Bake uncovered for 10–12 minutes, or until the tops are golden brown and the cheese is melted.
- Let cool slightly, sprinkle with parsley, then slice and serve warm.
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