Buffalo Chicken Sliders Ranch (Printable version)

Soft slider buns stacked with spicy buffalo chicken, cheddar, veggies, and a creamy ranch drizzle.

# List of ingredients:

→ Buffalo Chicken

01 - 3 cups cooked chicken breast, shredded
02 - 2/3 cup Buffalo wing sauce
03 - 2 tablespoons unsalted butter, melted

→ Slider Assembly

04 - 12 slider buns or small soft rolls
05 - 6 slices cheddar cheese, halved
06 - 1 cup shredded lettuce
07 - 1/2 cup thinly sliced red onion
08 - 1/2 cup thinly sliced celery

→ Ranch Dressing

09 - 1/2 cup mayonnaise
10 - 1/4 cup sour cream
11 - 2 tablespoons buttermilk
12 - 1 tablespoon chopped fresh dill
13 - 1 tablespoon chopped fresh chives
14 - 1 clove garlic, minced
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper

# Directions:

01 - Combine shredded chicken, Buffalo wing sauce, and melted butter in a medium saucepan over low heat. Stir until heated through and evenly coated, approximately 5 minutes. Keep warm until assembly.
02 - Whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic, onion powder, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning as desired. Refrigerate until ready to serve.
03 - Preheat oven to 350°F. Place slider bun bottoms cut side up on a baking sheet. Top each with a cheddar cheese half. Bake for 3 to 5 minutes until cheese is melted and buns are warmed through.
04 - Spoon a generous portion of Buffalo chicken onto each cheesy bun bottom. Layer with shredded lettuce, red onion slices, and celery. Drizzle with ranch dressing and crown with bun tops. Serve immediately while warm.

# Expert Advice:

01 -
  • The spicy buffalo gets perfectly tamed by cool creamy ranch
  • These disappear faster than you can say game day
  • Rotisserie chicken makes it almost embarrassingly easy
02 -
  • Dont assemble these more than an hour before serving or the bottoms will get soggy
  • The chicken mixture reheats beautifully if you need to make it ahead
  • Warming the buns before assembly makes a huge difference in texture
03 -
  • Use two forks to shred rotisserie chicken quickly and evenly
  • Toast the cut sides of the buns separately for extra crunch

Go back