Ingredients
Equipment
Method
- Place the chicken breasts or thighs in a medium saucepan. Cover with water and add a pinch of salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Alternatively, you can poach the chicken in simmering broth for added flavor.1 pound boneless, skinless chicken breasts or thighs, salt, freshly ground black pepper
- Once cooked, carefully remove the chicken from the saucepan and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard any excess liquid from the saucepan.
- In the same saucepan (or a clean bowl), whisk together the buffalo wing sauce, melted butter, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to your liking.1/2 cup buffalo wing sauce, 1/4 cup unsalted butter, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, salt, freshly ground black pepper
- Add the shredded chicken to the buffalo sauce mixture. Stir gently to ensure all the chicken is evenly coated. Heat over low heat for 5-7 minutes, stirring occasionally, until the chicken is heated through and the sauce has slightly thickened.1/2 cup buffalo wing sauce, 1 pound boneless, skinless chicken breasts or thighs
- While the chicken is warming, slice the slider buns or Hawaiian sweet rolls in half horizontally. If desired, lightly toast the cut sides of the buns under a broiler or in a toaster oven until golden.12 slider buns or Hawaiian sweet rolls
- Spoon generous portions of the buffalo chicken mixture onto the bottom halves of the prepared slider buns.1 pound boneless, skinless chicken breasts or thighs, 12 slider buns or Hawaiian sweet rolls
- Drizzle each slider with ranch or blue cheese dressing. If using, sprinkle crumbled blue cheese over the chicken.1/2 cup ranch dressing or blue cheese dressing, 1/4 cup crumbled blue cheese, 1 pound boneless, skinless chicken breasts or thighs
- Place the top halves of the slider buns over the fillings. You can secure them with toothpicks if needed. Garnish with chopped fresh chives or parsley. Serve immediately with shredded lettuce or coleslaw on the side, if desired.12 slider buns or Hawaiian sweet rolls, 2 tablespoons chopped fresh chives or parsley, shredded lettuce or coleslaw
Notes
Leftover Buffalo Chicken Sliders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the buffalo chicken mixture in a saucepan over low heat, stirring frequently, until heated through. You can also reheat individual sliders in a toaster oven or conventional oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. For freezing, store the cooked buffalo chicken mixture in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.