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Ultimate Buffalo Ranch Chicken Sliders: Easy Tailgate Recipe

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These quick and easy buffalo ranch chicken sliders are the perfect tailgate or party food, combining tangy buffalo sauce, cool ranch, and melty cheese on soft slider buns. Ready in about 30 minutes, they’re a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (about 1 pound or 450g)
  • 1/2 cup buffalo hot sauce (like Frank’s RedHot or Texas Pete)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup ranch dressing (plus more for drizzling)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 12 slider buns (about 1 package)
  • 1 1/2 cups shredded cheese (about 170g; mix of sharp cheddar and Monterey Jack)
  • 2 tablespoons melted butter (for brushing the tops)
  • 1 tablespoon ranch dressing (for drizzling after baking)
  • Optional: 2 tablespoons chopped green onions or fresh chives

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Shred your chicken. If using rotisserie chicken, remove skin and pull meat off bones. If cooking your own, poach 1 pound boneless, skinless chicken breasts or thighs in water until cooked through (12-15 minutes), then shred with two forks.
  3. Make the buffalo ranch sauce: In a medium mixing bowl, whisk together 1/2 cup buffalo hot sauce, 3 tablespoons melted butter, 1/4 cup ranch dressing, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Taste and adjust seasoning.
  4. Combine the chicken and sauce: Add shredded chicken to the bowl and stir until well coated. Let sit for 2-3 minutes.
  5. Prepare the slider buns: Without separating individual rolls, slice the entire package of 12 slider buns in half horizontally. Place the bottom half in a 9×13-inch baking dish or rimmed baking sheet.
  6. Layer the filling: Spread the buffalo ranch chicken mixture evenly over the bottom half of the buns.
  7. Add the cheese: Sprinkle 1 1/2 cups shredded cheese evenly over the chicken.
  8. Top with the bun tops: Place the top half of the slider buns over the cheese and chicken, pressing down gently.
  9. Brush with melted butter: Melt 2 tablespoons of butter and brush evenly over the tops of the buns.
  10. Cover and bake: Cover the dish loosely with aluminum foil and bake at 350°F for 15 minutes.
  11. Remove foil and finish baking: Remove foil and bake for another 5-7 minutes uncovered, until tops are golden brown and cheese is bubbly.
  12. Drizzle and rest: Remove from oven, drizzle 1 tablespoon of ranch dressing over the tops in a zigzag pattern. Sprinkle with green onions or chives if using. Let rest for 5 minutes before cutting and serving.
  13. Cut and serve: Use a sharp knife to cut between individual sliders. Serve warm with extra ranch and buffalo sauce for dipping.

Notes

Don’t overfill the buns; use room temperature ingredients; watch the oven at the end to avoid burning; let sliders rest for 5 minutes before cutting; can double recipe for a crowd; make chicken ahead up to 2 days in advance.

Nutrition

Keywords: buffalo chicken sliders, ranch sliders, tailgate recipe, game day food, easy appetizer, chicken sliders, buffalo ranch

Find it online: https://cooksyla.com/ultimate-buffalo-ranch-chicken-sliders-easy-tailgate-recipe/