Mini Buffalo Sliders Recipe

Prepare chicken

Trim chicken of excess fat and slice into three equal pieces lengthwise so you have three small, slider-sized pieces from the 8 oz. Pat pieces dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging stations

In a shallow bowl whisk together the egg, buttermilk and cold water until combined. In a second shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, garlic powder and paprika. Place the panko breadcrumbs in a third shallow bowl or plate.

Dredge the chicken

Working one piece at a time: dredge chicken in the flour mix, shaking off excess; dip into the egg-buttermilk mixture; then press into panko breadcrumbs until evenly coated. Repeat for all three pieces.

Fry the chicken

In a 10-inch skillet or small saucepan heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or is shimmering (about 3–4 minutes). Carefully add the breaded chicken pieces in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain for 1–2 minutes.

Toss in buffalo sauce

Place the hot fried chicken in a medium bowl. Pour the 1/4 cup mild buffalo sauce over the chicken and gently toss to coat each piece evenly. Taste and add a pinch of salt if desired.

Warm and prep buns

Optional: split the 3 brioche buns and lightly brush cut sides with the 1 tbsp butter. Heat a skillet over medium heat and toast the bun cut sides 30–45 seconds until golden. Remove and place bottom halves on a serving plate.

Assemble sliders

Spread 1 tablespoon ranch dressing across each bottom bun (total 3 tbs used; reserve 3 tbs if you want more). Place a buffalo-coated chicken piece on each bun. Top each with two dill pickle chips (for extra pickled crunch use 2 per slider). Drizzle a small additional 1 tsp ranch over the chicken if desired. Cap with bun tops.

Finish and serve

Garnish with a light sprinkle of chopped fresh parsley if using. Serve immediately while chicken is hot and crisp. Provide extra ranch and buffalo sauce on the side for dipping.