Buffalo Chicken Sliders


buffalo chicken sliders

Sometimes I get a hankerin’. A hankerin’ for BUFFALO.

But hold on: I’m not a buffalo wing fan. I’m an anything-buffalo-besides-buffalo-wing fan. Buffalo mac and cheese, buffalo wing dip, and these tasty little gems: Buffalo Chicken Sliders. Mmmmmm…..

This recipe is a mish-mash of two of my favorites. I marinated, breaded and fried my chicken a la OnceUponAChef.com, and followed the remainder of Paula Deen’s Buffalo Chicken Slider recipe.

I shall tell you why. I fell in love with this simple yet flavorful recipe for Buttermilk Fried Chicken Tenders¬†from Jenn Segal at OnceUponAChef.com long ago. The buttermilk and spices combine to create a flavorful and tender fried chicken. I haven’t yet found a better recipe for fried chicken tenders, so I’m sticking with it.

Celery adds the crunch, mayo adds the creaminess, and blue cheese adds the flavor. An excellent team.

Celery adds the crunch, mayo adds the creaminess, and blue cheese adds the flavor. An excellent team.

Jenn’s chicken pairs perfectly with Paula’s fun Buffalo Chicken Slider recipe, and the result totally handles my buffalo hankerin’. I hope it handles yours. Enjoy!


Buffalo Chicken Sliders

Buffalo Chicken Sliders

Adapted from Paula Deen and Jenn Segal


  • 1 1/2 pound boneless chicken breasts
  • 1 c. Frank's Red Hot Buffalo Wing Sauce
  • Vegetable oil for frying
  • 12 slider buns
  • Tomato slices (optional)
  • Lettuce leaves (optional)
  • Marinade:
  • 1/2 c. buttermilk
  • 3/4 tsp. salt
  • 1/8 tsp. cayenne
  • 1/8 tsp. garlic powder
  • 1/4 tsp. paprika
  • Breading:
  • 1 1/2 c. flour
  • 1 tsp. salt
  • 1/8 tsp. cayenne
  • 3/4 tsp. garlic powder
  • 3/4 tsp. paprika
  • 1 1/2 tsp. baking powder
  • 3 Tbsp. buttermilk
  • Blue Cheese Dressing:
  • 1 c. mayonnaise
  • 1/2 c. blue cheese crumbles
  • 1/2 c. diced celery
  • 2 Tbsp. white vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Pound or slice chicken breasts to 1/2" thickness. Cut into slider-sized pieces. Combine the chicken breast fillets with marinade ingredients in large Ziploc bag. Turn the bag over several times to ensure all pieces are coated. Place bag in a bowl and refrigerate overnight.
  2. Make blue cheese dressing: Combine all blue cheese dressing ingredients in medium bowl. Cover and refrigerate for a few hours to let flavors combine.
  3. Remove chicken from marinade and set aside. Combine breading ingredients (flour, salt, cayenne, garlic powder, paprika, baking powder and buttermilk) until clumpy. Place chicken pieces one at a time into breading mixture, pressing with fingers until breading sticks to the meat. Place breaded chicken pieces on a baking sheet.
  4. Heat vegetable oil in cast iron skillet to 350 degrees. Add a few pieces of breaded chicken to the skillet at a time. Don't overcrowd the skillet. Cook for 3-4 minutes on first side. Turn chicken over, and cook for another 3-4 minutes, or until golden brown on both sides. Remove chicken to a paper towel-lined baking sheet. Continue until all chicken is fried to a deep golden-brown color.
  5. Prepare slider buns: Butter one side of each slider bun. Toast buttered-side-down on a hot griddle or skillet until golden brown.
  6. To assemble sandwiches: Place chicken pieces on bottom half of slider bun. Top the chicken with a dollop of Frank's Red Hot Buffalo Wing Sauce, lettuce leaves, tomato slices, and blue cheese dressing. Cover with the bun tops and serve.
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One thought on “Buffalo Chicken Sliders

  1. 5 minutes preparation. Maybe 7 depends how organised your pantry is. Throw chicken and a handful of other ingredients into the slow cooker, including honey, butter and hot sauce which are the base of a traditional Buffalo Sauce. I add other flavourings in the sauce to jazz it up because I find the taste a bit plain to use for sliders.

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