Buffalo Chicken Sliders Recipe

Prepare chicken

Trim chicken pieces to roughly slider size (cut larger breasts into 8 pieces or use 8 small thigh pieces). Pat dry with paper towels.

Marinate

Place chicken in a bowl, add buttermilk and 1 tsp hot sauce (optional). Toss to coat, cover, and refrigerate 20–30 minutes (or up to 2 hours).

Make coating

In a shallow bowl or rimmed plate, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Mix well.

Dredge chicken

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from marinade, let excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere. Place on a wire rack while oil heats.

Fry

Working in batches to avoid crowding, fry chicken pieces 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C) for small pieces. Transfer to a paper towel–lined tray or rack to drain.

Make sauce

In a small saucepan over low heat, melt 3 tbs butter. Add 1/2 cup hot sauce, 1 tsp honey (if using), 1/2 tsp Worcestershire sauce, and 1/4 tsp salt. Whisk until combined and slightly warmed, then remove from heat.

Toss chicken in sauce

Place drained fried chicken in a large bowl. Pour warm buffalo sauce over the chicken and gently toss until each piece is well coated. Keep warm in a low oven (200°F / 95°C) if assembling later.

Prepare buns

Slice slider buns horizontally. Lightly butter cut sides with 2 tbs softened butter. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes per side, or use a broiler for 1–2 minutes watching carefully.

Assemble sliders

On the bottom half of each bun, place a small handful of shredded lettuce, one buffalo-coated chicken piece, a sprinkle of blue cheese crumbles (or a drizzle of ranch), and a pickle slice. Top with the bun crown and press gently to level.

Serving suggestion

Serve sliders immediately while chicken is hot, with extra buffalo sauce or ranch/blue cheese on the side.

If using frozen fries

Preheat oven according to package directions (usually 425°F / 220°C). Spread fries in a single layer on a sheet pan, toss with 2 tbs oil, 1/2 tsp salt and 1/4 tsp paprika. Bake until golden and crisp, 18–25 minutes, flipping halfway.

If using fresh potatoes

Preheat oven to 425°F (220°C). Cut potatoes into 1/4–1/2-inch fries, soak 20 minutes in cold water, drain and pat dry. Toss with 2 tbs oil, 1/2 tsp salt and 1/4 tsp paprika. Spread in a single layer and roast 25–30 minutes, turning once, until crisp and golden.

Optional: Buffalo fries

For buffalo fries, after baking, toss hot fries with 1–2 tbs buffalo sauce or serve sauce on the side for dipping.