Buffalo Chicken Sliders
Spicy, tangy buffalo chicken sliders served on soft mini buns with a cooling ranch or blue cheese dressing. Perfect for game day or a quick dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 0.5 cup buffalo sauce (such as Frank's RedHot)
- 2 tablespoons unsalted butter, melted
- 6 mini slider buns, split and toasted
- 0.25 cup ranch or blue cheese dressing
- 2 cups shredded iceberg lettuce
- 6 slices tomato (optional)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg. In a third bowl, place panko breadcrumbs.
- Dredge chicken pieces in the flour mixture, then dip in the beaten egg, and finally coat with panko, pressing gently to adhere.
- Place coated chicken on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and cooked through (internal temperature of 165°F).
- In a large bowl, combine baked chicken with buffalo sauce and melted butter. Toss until evenly coated.
- Assemble sliders by placing a portion of buffalo chicken on the bottom half of each bun, topping with lettuce, tomato (if using), and a drizzle of ranch or blue cheese dressing. Cover with top bun.
- Serve immediately while warm.
Notes
For extra crispiness, spray the coated chicken lightly with cooking oil before baking. These sliders are best enjoyed fresh but can be reheated in a 350°F oven for 5–7 minutes.