Buffalo Chicken Sliders Blue

The first time I made these for a Sunday football gathering, my brother-in-law literally hid the last two sliders in his pocket to take home. That's when I knew this recipe wasn't just another party appetizer—it was something people would remember. The combination of tangy heat against cool creaminess hits a primal satisfaction button I didn't even know I had.

Last winter during a snowed-in weekend, my neighbor texted begging for the recipe after her teenage son kept asking when I'd make them again. I walked over through knee-deep snow with a container of leftover buffalo chicken and my secret sauce formula. Now they're a standing request at every block party.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or poach your own breasts earlier in the week
• 1/2 cup hot sauce: Franks RedHot is the gold standard for that authentic buffalo flavor without overpowering heat
• 3 tbsp unsalted butter, melted: This creates that silky restaurant-style coating that clings to every shred
• 1 tbsp honey: Just enough to tame the heat and create that gorgeous caramelized glaze
• 1/2 cup crumbled blue cheese: Don't buy pre-crumbled—get a wedge and crumble it yourself for bigger, creamier pieces
• 1/4 cup sour cream: Adds a tang that balances the richness of the mayo
• 1/4 cup mayonnaise: Hellmann's or Best Foods creates the most stable sauce base
• 1 tbsp lemon juice: Fresh squeezed makes a noticeable difference in cutting through the creaminess
• 1/8 tsp garlic powder: Just a whisper of garlic that won't compete with the buffalo sauce
• 8 soft slider buns: Brioche or potato buns add a subtle sweetness that complements the heat
• 1 cup shredded lettuce: Iceberg lettuce provides the perfect crunch without wilting too quickly
• 1/2 cup thinly sliced celery: This isn't just garnish—it delivers that essential buffalo wing crunch
• 2 tbsp chopped chives: These add a fresh onion bite that brightens every bite

Instructions

Make the buffalo sauce:

Whisk the hot sauce, melted butter, and honey in a mixing bowl until completely smooth and emulsified. The mixture should coat the back of a spoon and have a glossy sheen.

Coat the chicken:

Add your shredded chicken to the sauce and use tongs to toss until every strand is evenly coated. Let it sit for 5 minutes so the flavors really penetrate the meat.

Prepare the blue cheese sauce:

Combine the blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper in a separate bowl. Mix until mostly smooth but still visible crumbles throughout—texture is key here.

Toast the buns:

Slice your slider buns in half and give them a quick toast in a skillet or under the broiler for 2 minutes. This prevents soggy bottoms and adds a subtle crunch.

Build each slider:

Pile the buffalo chicken onto the bottom buns, then drizzle generously with that creamy blue cheese sauce. The sauce should seep into every nook and cranny of the chicken.

Add fresh toppings:

Layer on the shredded lettuce, celery slices, and chives if you're using them. These cool, crisp elements create the perfect temperature and texture contrast.

Close and serve:

Top with the remaining bun halves and serve immediately while the chicken is still warm and the sauce is at its most luscious. Have napkins ready.

Save

My daughter now requests these for her birthday dinner every year instead of cake. There's something about the combination of heat and cool that makes people lean in a little closer to the table, conversation flowing as easily as the blue cheese sauce.

Make-Ahead Magic

I've learned through trial and error that you can prepare the buffalo chicken and blue cheese sauce up to two days in advance, but keep them completely separate until assembly time. Store the chicken in an airtight container and the sauce in a jar. When you're ready to serve, just warm the chicken gently in a skillet—it actually tastes better after the flavors have had time to meld together.

Heat Level Hacks

After serving these to everyone from spice-averse toddlers to heat-seeking thrill-seekers, I've developed a reliable system. Keep some plain shredded chicken aside before tossing the rest in buffalo sauce. This way you can make a mild batch for sensitive eaters and an extra-spicy version with cayenne for the brave souls. Everyone gets exactly what they want from the same platter.

The Perfect Pairing Guide

These sliders shine alongside crisp, cooling sides that provide relief from the heat. I've found that a simple cucumber salad with vinegar and dill, or even just cold carrot and celery sticks with extra blue cheese sauce, creates the most satisfying meal balance. The contrast between hot, cold, creamy, and crunchy is what elevates this from good to unforgettable.

• Set up a toppings bar with extra celery, carrots, and even pickled red onions for guests to customize
• Double the blue cheese sauce recipe—it will disappear faster than you expect and works as a dip for everything
• Keep a bottle of extra hot sauce on the table for those who like to live dangerously

Save

Somehow these messy, saucy little sandwiches bring out the kid in everyone. Watching normally composed adults abandon utensils and lean over plates to catch every dripping bite is exactly what cooking is supposed to be about.

Recipe FAQ

→ What type of chicken works best for these sliders?

Shredded cooked chicken breast provides tender, lean meat that absorbs the buffalo sauce well for a juicy texture.

→ Can I adjust the spiciness of the buffalo sauce?

Yes, modify heat by adjusting hot sauce quantity or adding cayenne pepper for extra kick.

→ How is the blue cheese sauce prepared?

Combine crumbled blue cheese with sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper for a creamy, rich topping.

→ What alternatives exist for the slider buns?

Soft hamburger buns or mini rolls can be substituted for similar texture and size.

→ Are there recommended toppings besides those listed?

Additional veggies like thin onion slices or pickles can enhance texture and flavor contrast.