Buffalo Chicken Slider Recipe

Prep chicken

Trim excess fat from the chicken and slice each thigh or breast into 8 small pieces (approximately 1 to 1.5 ounces each) to fit slider buns. Pat pieces dry with paper towels.

Marinate: Place chicken pieces in a bowl with 1 cup buttermilk and 1 tablespoon hot sauce (optional). Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and add flavor.

Make breading: In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

Dredge: Remove chicken from marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Place breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Heat oil: Pour about 1 inch of vegetable oil into a large skillet (about 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small cube of bread sizzles and browns in ~30 seconds.

Fry chicken: Fry the breaded pieces in batches (do not overcrowd) 2.5–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined tray or wire rack.

Make sauce: In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter. Stir until butter is melted and sauce is glossy. Add 1/2 teaspoon honey (optional) and 1/4 teaspoon Worcestershire sauce, stir to incorporate. Remove from heat.

Toss chicken: Place hot fried chicken pieces in a large bowl. Pour buffalo sauce over chicken and toss gently until evenly coated. Keep warm.

Combine 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1/4 cup bleu cheese crumbles, 1 teaspoon lemon juice (or white wine vinegar), and 1 tablespoon milk (or buttermilk) in a small bowl. Stir to combine, leaving some bleu cheese crumbles whole for texture. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Chill until ready to use.

Toast buns: Preheat oven to 350°F (175°C) or use a skillet. Brush the cut sides of 8 slider buns with 1 tablespoon melted butter. Place cut-side up on a baking sheet and toast in the oven 5–7 minutes or in a skillet until lightly golden.

Build sliders: Place one buffalo-coated chicken piece on the bottom half of each toasted bun. Add one dill pickle slice on top of the chicken, then drizzle about 1 teaspoon of bleu cheese dressing over the pickle (adjust to taste). Top with the bun crown.

Serve: Arrange sliders on a platter, sprinkle chopped fresh parsley if using, and serve immediately with extra bleu cheese dressing and extra buffalo sauce on the side.