Buffalo Chicken Sliders (Game Day MVP, 20 Minutes Max)

Game day food shouldn’t be complicated. Neither should Tuesday dinner.

These sliders are spicy, creamy, crunchy, and dangerously snackable. Rotisserie chicken does the heavy lifting. Buffalo sauce brings the heat. Ranch slaw cools it down. You bring the appetite.

Ingredients

Makes 12 sliders.

• 12 slider buns (Hawaiian rolls are elite)
• 3 cups cooked shredded chicken (rotisserie = hero)
• ½ cup buffalo sauce (Frank’s RedHot is classic)
• 4 tablespoons butter, melted
• 1 cup shredded cheddar or Monterey Jack

For the Ranch Slaw:

• 1 cup shredded cabbage or coleslaw mix
• ¼ cup ranch dressing
• 2 tablespoons chopped green onions

Step-by-Step Instructions

Step 1: Preheat Oven

1. Preheat to 350°F (175°C).

Step 2: Make Buffalo Chicken

1. In a bowl, mix shredded chicken with buffalo sauce until coated.

Step 3: Make Ranch Slaw

1. In another bowl, toss cabbage with ranch dressing and green onions.

Step 4: Assemble Sliders

1. Slice the whole slab of slider buns in half horizontally (keep them connected).
2. Place bottom half in a baking dish. Top with buffalo chicken, then cheese.
3. Add a layer of ranch slaw. Place the top buns on.

Step 5: Butter and Bake

1. Brush melted butter over the tops of the buns.
2. Bake for 10-12 minutes until cheese is melted and buns are golden.

Step 6: Serve

1. Pull apart and watch them vanish.

Summary

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Yield: 12 sliders

Difficulty: Easy

Storage Notes

Fridge: Assembled sliders keep 2-3 days. Reheat covered at 350°F for 10 minutes.

Make ahead tip: Shred chicken and make buffalo sauce mix up to 2 days ahead. Assemble fresh for best texture (slaw gets soggy).

Not for freezing: Slaw and buns don’t play nice with freezers. Just eat them all. You know you want to.