Buffalo Chicken Sliders are the perfect blend of spicy, creamy, and tangy, all wrapped up in a soft bun. These little powerhouses are great for game days or any casual get-together where you want to impress without the stress.
Chicken breasts are the main protein, providing a juicy base for the sliders. Buffalo sauce gives the dish its signature spicy kick. Blue cheese crumbles add a creamy, tangy contrast that pairs perfectly with Buffalo sauce. The combination of Greek yogurt, mayonnaise, and apple cider vinegar creates a rich and tangy dressing that ties everything together. Shredded cabbage and carrots provide a crunchy, fresh slaw, while cilantro adds a hint of brightness. Toasted slider buns make the perfect vessel for these delicious flavors.
These sliders pair beautifully with a side of sweet potato fries or a crisp green salad. If you're serving them at a party, consider adding a platter of fresh veggies and a light ranch dip on the side.
First, preheat your oven to 375°F. While it heats up, place the chicken breasts in a baking dish. Drizzle them with olive oil and season with a pinch of salt and pepper. Pop the dish in the oven and let the chicken bake for 25-30 minutes, or until it's cooked through.
Once the chicken is ready, take it out of the oven. Use two forks to shred the meat into bite-sized pieces. Pour the Buffalo sauce over the shredded chicken and mix well, ensuring every piece is coated.
Next, turn your attention to the dressing. In a mixing bowl, combine the blue cheese crumbles, Greek yogurt, mayonnaise, and apple cider vinegar. Stir until you have a smooth, creamy dressing.
In another bowl, toss together the shredded cabbage, carrots, and chopped cilantro. Add half of the dressing to this mixture and toss to create a vibrant slaw.
Now, let's get the buns ready. Place the slider buns on a baking sheet and toast them in the oven for about 5 minutes until they're lightly crispy.
It's time to assemble! Start by layering some of the Buffalo chicken onto the bottom half of each bun. Top with a generous scoop of slaw, then drizzle with a bit more of the dressing. Finish with the top half of the bun, and they're ready to serve.
Share