Buffalo Chicken Sliders Recipe
Easy pulled buffalo chicken sliders with shredded chicken, hot sauce, Monterey Jack cheese, and homemade Greek yogurt ranch.
Servings: 12 sliders
Ingredients
Greek Yogurt Ranch
- ¼ cup plain Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Buffalo Chicken Sliders
- 6 tablespoons butter melted and divided
- ¾ cup hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups shredded cooked chicken
- 12 slider buns
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon dried parsley
- Celery sticks for serving
Instructions
- Preheat the oven to 350°F. Slice the slider buns in half and place the bottom halves on a parchment-lined quarter baking sheet.
- In a small bowl, whisk together all the Greek yogurt ranch ingredients until smooth. Set aside.
- In a large bowl, melt the butter. Remove 2 tablespoons and set aside. Add the hot sauce, garlic powder, and paprika on top of the butter in the large bowl and whisk to combine. Add the shredded chicken and prepared ranch, then toss until evenly coated.
- Spread the buffalo chicken mixture evenly over the bottom buns. Sprinkle the Monterey Jack cheese on top, then place the top buns over the cheese.
- Stir the reserved 2 tablespoons of melted butter with the dried parsley and brush it evenly over the tops of the buns.
- Cover loosely with foil and bake for 15 minutes, until the sliders are heated through and the cheese is melted. Remove the foil and bake for another 5 minutes, until the tops are lightly golden. Serve warm.
Notes
- My Top Tip: No need to pull the buns apart and top each slider individually. Keep them all stuck together and slice the entire piece of bread in half, so the bottom buns all stick together and the top buns all stick together.
- Storage: Store the sliders in an airtight container or bag in the fridge. I recommend storing them in one flat layer, because they can get messy when you stack them. They'll last in the fridge for 3–4 days, but I recommend eating them sooner, because the bread will start to get soggy. Reheat in the oven at 350ºF until warmed through.
- Freezing: The sliders can be messy, so I recommend wrapping each one individually in plastic wrap, then placing them in a freezer-safe container or bag. They'll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.
Nutrition
Serving: 1slider | Calories: 293kcal | Carbohydrates: 17g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 592mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 2mg
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