Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. Season them generously with salt and freshly ground black pepper. In a medium saucepan over medium heat, add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes per side, depending on thickness. Alternatively, you can boil or bake the chicken until fully cooked.1 pound boneless, skinless chicken breasts or thighs, to taste Salt and freshly ground black pepper
- Once cooked, remove the chicken from the pan and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- In the same saucepan (no need to wash it), melt the butter over medium heat. Add the Frank's RedHot sauce, white vinegar, garlic powder, and onion powder. Stir well to combine and heat through for about 2 minutes. Taste and adjust seasoning if necessary.1/4 cup unsalted butter, melted, 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite buffalo sauce), 1 tablespoon white vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Add the shredded chicken to the saucepan with the buffalo sauce. Toss gently until all the chicken is evenly coated. Let it simmer for another 2-3 minutes to allow the flavors to meld.
- Slice the slider buns or Hawaiian sweet rolls in half horizontally. Lightly toast them if desired for extra texture. Spoon a generous portion of the buffalo chicken mixture onto the bottom half of each bun.12 slider buns or Hawaiian sweet rolls
- Sprinkle shredded cheddar or Monterey Jack cheese over the chicken. If using, sprinkle crumbled blue cheese on top as well.1/2 cup shredded cheddar cheese or Monterey Jack cheese, or a blend, 1/4 cup crumbled blue cheese
- Place the bottom halves of the buns with the chicken and cheese under a broiler for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
- Carefully place the top half of each bun onto the filled bottoms. Garnish with chopped fresh parsley or chives. Serve immediately with ranch or blue cheese dressing on the side for dipping.2 tablespoons chopped fresh parsley or chives, Ranch dressing or blue cheese dressing
Notes
For optimal freshness, store leftover Buffalo Chicken Sliders in an airtight container in the refrigerator for up to 3 days. It's best to store the assembled sliders without the top bun if possible, or separate them to prevent the buns from becoming soggy.
To reheat, place the sliders on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and the cheese is melty again. Gently reheat the chicken mixture in a skillet over medium-low heat until warmed through. You can then reassemble the sliders and lightly toast the buns separately if desired. You can freeze the cooked buffalo chicken mixture for future use. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It will stay fresh in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.