Description

These Buffalo Chicken Sliders are everything you want for game day. Crispy chicken tossed in buttery buffalo sauce, melty provolone, crunchy slaw, and creamy ranch all piled onto soft slider buns. They are bold, messy in the best way, and disappear fast at football parties.

Ingredients

8 to 10 breaded chicken strips, frozen

3/4 cup mild Buffalo sauce

1/4 cup hot sauce

4 tbsp unsalted butter

12-count mini rolls (Hawaiian or slider buns)

1 1/2 cups tri-color slaw mix

1/4 cup pickles, sliced

1/4 cup ranch dressing

6 slices provolone cheese

1/2 tsp garlic powder

1/4 tsp Italian seasoning

Parsley, for garnish

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Instructions

Preheat the oven and cook frozen chicken tenders according to package directions until golden and crispy.
In a large bowl, whisk together 2 tablespoons melted butter, Buffalo sauce, and Texas Pete.
Once cooked, cut tenders in half (to fit the buns) and toss in the sauce mixture until evenly coated.
Preheat the oven to 400°F and line a 9×13-inch baking dish with parchment paper.
Slice the rolls horizontally (keeping the tops and bottoms connected). Place the bottom layer in the pan.
Layer with slaw, saucy chicken pieces, a drizzle of ranch, cheese slices, and pickles.
Add the top layer of rolls.
Melt the remaining 2 tablespoons of butter and mix with garlic and Italian seasoning. Brush over the tops of the rolls.
Bake uncovered for 10–12 minutes, or until the tops are golden brown and the cheese is melted.
Let cool slightly, sprinkle with parsley, then slice and serve warm.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: appetizers
Method: Oven Baked
Cuisine: American