Buffalo Chicken Sliders Ranch

My friend Sarah brought these to a potluck last winter and I literally hovered by the platter until I figured out what made them so addictive. Turns out it was the homemade ranch—she finally admitted she refused to use bottled stuff after her grandma taught her the real deal.

Now whenever my family gathers for football or just a random Sunday, someone inevitably asks if Im bringing those sliders. I once doubled the recipe for my brothers birthday party and still had to apologize for running out before halftime.

Ingredients

• 3 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you about an hour of cooking time
• 2/3 cup Buffalo wing sauce: Franks RedHot is the gold standard but whatever hot sauce you love will work
• 2 tbsp unsalted butter, melted: This little bit of richness balances the sharp heat of the sauce
• 12 slider buns or small soft rolls: Soft potato buns are my secret for maximum pillowy texture
• 6 slices cheddar cheese, halved: The cheese layer keeps the bun from getting soggy and adds another creamy element
• 1 cup shredded lettuce: Iceberg or green leaf lettuce both work perfectly for that satisfying crunch
• 1/2 cup thinly sliced red onion: The raw onion bite cuts through all the rich elements beautifully
• 1/2 cup thinly sliced celery: Dont skip this—the crunch is essential to the whole slider experience
• 1/2 cup mayonnaise: Real mayo makes all the difference in homemade ranch dressing
• 1/4 cup sour cream: Adds that perfect tangy thickness that milk alone cant achieve
• 2 tbsp buttermilk: If you dont have buttermilk regular milk works in a pinch
• 1 tbsp chopped fresh dill: Fresh herbs transform ranch into something entirely different from the bottled stuff
• 1 tbsp chopped fresh chives: Mild onion flavor that pairs perfectly with the dill
• 1 clove garlic, minced: One clove is plenty—you want the garlic to whisper not shout
• 1/2 tsp onion powder and 1/4 tsp each salt and black pepper: The classic seasoning trio that brings everything together

Instructions

Warm the chicken mixture:

Combine your shredded chicken with buffalo sauce and melted butter in a saucepan over low heat. Stir gently until every strand is coated and heated through—about 5 minutes should do it.

Whisk up the ranch dressing:

In a small bowl mix together the mayo sour cream buttermilk dill chives garlic onion powder salt and pepper until completely smooth. Give it a taste and adjust anything that needs tweaking then stash it in the fridge.

Melt the cheese onto the buns:

Preheat your oven to 350°F and place slider bun bottoms cut side up on a baking sheet. Top each with a cheddar half and bake 3 to 5 minutes until the cheese is perfectly melted and the buns are warm.

Assemble your sliders:

Pile a generous amount of that warm cheesy buffalo chicken onto each bun bottom. Layer on lettuce red onion and celery then drizzle with your homemade ranch before topping with the bun halves.

Save

These sliders have become such a staple at my house that my toddler now recognizes buffalo sauce and yells chicken. Watching sticky fingered kids and adults alike reach for seconds is exactly why this recipe stays in heavy rotation.

Making Ahead Like a Pro

Ive learned to prep everything the day before a party—shred the chicken whisk the ranch slice the veggies—then just warm and assemble when guests arrive. The ranch actually develops more flavor after sitting overnight which is a happy accident I now rely on regularly.

Heat Level Hacks

My mom cant handle much spice so I mix half buffalo sauce with half barbecue sauce for a milder version. On the flip side my brother dumps extra hot sauce directly onto his slider like hes proving something to himself.

Serving Suggestions That Work

Crisp lager or light IPAs are the perfect pairing to cut through the richness. I also like to serve pickles on the side—something about that vinegar brightness alongside the spicy creamy combo just works every single time.

• Keep extra napkins nearby because things will get gloriously messy
• A cold beer on the side makes everything better
• These reheat surprisingly well in a 300°F oven if you somehow have leftovers

Save

Hope these sliders become a go to for your gatherings too because honestly is there anything better than food that makes people gather around and stay a while?

Recipe FAQ

→ How do I prepare the buffalo chicken filling?

Combine shredded cooked chicken with buffalo wing sauce and melted butter over low heat, stirring until hot and evenly coated, about 5 minutes.

→ Can I make the ranch dressing ahead of time?

Yes, the dressing can be whisked together and refrigerated until ready to serve, allowing flavors to meld.

→ What type of buns work best for these sliders?

Soft slider buns or small rolls work best, especially when warmed with cheese for a melty texture.

→ Are there variations to add more heat?

Adding diced pickled jalapeños atop the chicken provides an extra spicy kick without overpowering the other flavors.

→ Can I use rotisserie chicken instead?

Rotisserie chicken is a convenient alternative that can speed up preparation while maintaining great flavor.