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Buffalo Chicken Sliders for Backyard Cookouts

Buffalo chicken sliders with sticky buffalo glaze, toasted buttery slider buns, and crunchy cool ranch slaw. Grill or pan-sear the chicken until juicy, then pile it high with melted provolone for a crowd-ready, hot-and-cold bite.
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Prep Time 20 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken
  • 2 lb boneless, skinless chicken thighs
  • 0.75 cup buffalo hot sauce Frank's RedHot recommended
  • 2 tbsp unsalted butter
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Ranch Slaw
  • 2 cup shredded green cabbage
  • 0.5 cup shredded purple cabbage
  • 0.25 cup shredded carrots
  • 0.33 cup ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 salt and pepper to taste
Assembly
  • 12 Hawaiian slider rolls or soft brioche buns
  • 6 provolone cheese slices halved
  • 2 tbsp melted butter
  • 1 tbsp chopped fresh chives for topping
  • 1 extra buffalo sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 small saucepan

Method
 

Season and cook the chicken
  1. Pat the chicken thighs dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Grill the chicken over medium-high heat for 6–7 minutes per side until cooked through to 165°F internal temperature, or cook in a skillet over medium-high heat with a drizzle of oil until golden and cooked through.
Make the buffalo sauce and shred
  1. In a small saucepan over low heat, combine buffalo hot sauce, unsalted butter, and honey, then stir until the butter is melted and the sauce is smooth.
  2. Remove the sauce from the heat and let it cool slightly so it coats the chicken evenly.
  3. Let the grilled chicken rest for 5 minutes, then shred it into chunky pieces using two forks or by pulling apart by hand.
  4. Add the shredded chicken to a large bowl and pour the buffalo sauce over it, then toss until every piece is fully coated and glossy.
Make the ranch slaw
  1. In a medium bowl, combine shredded green cabbage, shredded purple cabbage, shredded carrots, ranch dressing, and apple cider vinegar.
  2. Toss the slaw until coated and season with salt and pepper to taste.
  3. Refrigerate the ranch slaw until ready to assemble so it stays cold and crunchy.
Toast, melt, assemble, and serve
  1. Brush the cut side of each slider bun with melted butter, then toast on a grill or in a skillet over medium heat for 1–2 minutes until golden.
  2. Place half a slice of provolone on the bottom bun, then pile on buffalo chicken and let residual heat melt the cheese slightly, or broil for 1 minute.
  3. Spoon a small mound of cold ranch slaw directly on top of the buffalo chicken.
  4. Top with the bun lids, drizzle extra buffalo sauce over the tops, and scatter chopped chives, then serve immediately while the chicken is hot and the slaw is cold.

Notes

For the best texture, refrigerate the ranch slaw until the last minute so it stays crisp against the hot buffalo chicken. Store leftover buffalo chicken in an airtight container in the fridge for up to 4 days and rewarm; store assembled sliders only briefly (slaw will soften) and consume within 1 day. Freezing is not recommended for the assembled sliders, but the buffalo chicken can be frozen up to 2 months. For a lighter option, use low-fat ranch dressing and trim any excess fat from the chicken thighs.