These Buffalo Chicken Sliders can be the perfect heavy appetizer or quick dinner sandwich.
Now, I have a little problem. I like things hot hot hot! My husband does not not not! We also have 2 kids eating with us so I can’t always make everything super spicy. You can always make the recipes so everyone can enjoy them.
The buffalo chicken sliders and buffalo shrimp are great even without the buffalo sauce. You can also add more butter and less hot sauce or just drizzle less sauce on the chicken overall.
For these sliders, our two-year-old ate them without the sauce or bun. It was basically like a chicken tender for him. My husband wanted his sauce served on the side so he could dip it. I loaded mine with the buffalo sauce… go figure.
They were really easy to make. Besides breading and cooking the chicken, the rest is just quickly assembling the sandwiches.
I added shredded lettuce and ranch but there are other toppings that would be great with these. Tomatoes, mayonnaise, blue cheese, etc. are all possibilities.
Buns for the sliders should be easy to find. Most big grocery stores now carry them with other hamburger buns. Ours were Pepperidge Farm Sweet and Soft. The sweetness in these buns went great with the buffalo sauce.
Buffalo Chicken Sliders
These spicy, tender buffalo chicken sliders are perfect for dinner or an appetizer. Cool them down with toppings like shredded lettuce, tomato, ranch, or blue cheese. Not a spicy fan? These are still perfect without any sauce.
- 1 lb chicken breast thin sliced or pounded thin
- 1 ea egg
- 1/2 cup milk
- 1 cup all purpose flour
- 1/2 cup butter
- 1/2 cup Frank's hot sauce
- 1 pkg slider buns
- 2 cups chopped or shredded iceberg lettuce
- 4 Tbsp ranch dressing
- 1 cup vegetable or canola oil
Pound chicken thin if it's not already thin sliced. Cut the chicken into pieces the size of the slider buns. I got 3-4 pieces out of the thin sliced chicken. If you pounded regular breasts of chicken out thin, you will probably get 5-6 pieces out of each one.
Whisk the milk and egg together in a small to medium dish or bowl.
Place the flour in a large Ziploc bag.
Pour the oil in a medium pan and heat on medium to high heat.
Coat each chicken piece (one at a time) in the egg mixture and then place in the bag of flour. Once covered in flour, place on a paper towel or plate and continue the process with the remaining pieces.
Combine the butter and hot sauce in a small saucepan and cook over medium to low heat.
Place the coated chicken pieces in the hot oil a few at a time, not overcrowding the pan. Cook until golden brown on each side and cooked all the way through. About 3 minutes per side.
Remove from the oil and set on a paper towel to absorb any extra grease.
While the chicken is cooking, you can start assembling the sandwiches with the lettuce and ranch dressing. Open the buns and spread a 1/2 Tbsp ranch inside the top bun. Sprinkle some shredded or chopped lettuce on the ranch.
Drizzle the buffalo sauce over the cooked chicken pieces or you can put the buffalo sauce in a small bowl and toss the pieces in the sauce. Place one piece of chicken on each bun.