This Buffalo chicken sliders recipe make the perfect game day eat, appetizer, or even family dinner with a fun, finger food twist. Crispy, zesty buffalo-style fried chicken breasts are topped with delicious, melty cheese, placed on Hawaiian rolls, and then broiled to perfection. It’s a recipe that has everyone begging for more.
If you’ve read my blog for any length of time, you already know one very important thing: I like my spicy food! Whether I’m making chicken, beef, or pork, many of my recipes have a spicy kick to them. I’m a big fan, and so is my family. Heat adds so much interest to food, but it can’t just be heat for the sake of heat. It has to have flavor, too. That’s why you’ll often see me using Slap Ya Mama seasoning and making things like Buffalo something or other. Heat and flavor are a combination that is just so good. That’s what you’ll get when you make these tasty Buffalo chicken sliders.
Buffalo Chicken Sliders
These are the tastiest chicken sliders – or sliders of any kind, for that matter – that you’ll ever make! They have a delicious, spicy Buffalo flavor, and the chicken breasts are breaded and fried to crispy perfection before being topped with cheese and placed on soft and sweet Hawaiian bread and broiled to perfection.
Aside from the delicious flavor that these sliders deliver, I also love their versatility. They’re the perfect finger food for almost any occasion. They’re always welcome at any potluck, they practically scream “game day” – heck, they’re even good for family dinners. Just put two or three of them on a plate with some delicious sides, and you’ve got yourself a family meal that’s as fun as it is delicious. They really are stars of any show.
Unlike some of my other recipes, these Buffalo chicken sliders do take a little bit of effort, but it really does pay off in the end. You’ll be dredging your chicken breasts and frying them in a pan, so there will be some work. Don’t run away, though, because that work leads to just about the best slider you’ll ever eat. And if you cook them up in a big batch, you’ll be able to eat the leftovers for a few days, and maybe even freeze some.
Although there’s some work involved in this recipe, it’s a simple process. In fact, I debated on whether or not to even include a tips section in this post. I finally decided that there were some things that were important enough to put in here when a family member asked me if they could use regular milk instead of buttermilk. That’s when I decided that a tip section had to be done. And speaking of buttermilk…
Always Use Buttermilk
It can be tempting to simply use regular milk for this recipe, especially if you don’t have buttermilk on hand. Don’t do it! Buttermilk is one of the key components of this recipe. You see, buttermilk is acidic, and that acidity helps create a super crispy final product when used in conjunction with your dry ingredients for the batter.
If you don’t have buttermilk, and you don’t want to go to the store, don’t worry. You can just make your own buttermilk. All you need is a tablespoon of vinegar or lemon juice, along with milk, to equal on cup. Pour the vinegar or lemon juice into a measuring cup followed by the milk and let it sit for about five to ten minutes. Presto. You have buttermilk!
Marinate the Chicken
While this recipe doesn’t call for marinating your chicken, it can absolutely be done. You don’t need to do it, but if you have the time, marinate your chicken in buttermilk for a few hours. If you’ll be making the Buffalo chicken sliders in the morning for an event, you can even marinate them overnight.
The acidity in the buttermilk that helps make the batter so crispy when it’s fried also helps make your chicken extra tender and juicy. If I’m rushed, I don’t marinate my chicken in this way, but if I have the time, I always do it.
Before dredging and frying your chicken, cut your breasts into slider-sized pieces. You want these sliders to be easy to eat, and it’s hard to do that if you have a piece of chicken that’s far bigger than your rolls.
Watch the Broiler Carefully
The final step in these Buffalo chicken sliders is broiling them to perfection. Watch them closely when you broil them, as they can burn easily.
These Buffalo chicken sliders are absolutely delicious just as they are, but you can make a few changes to them if you like.
If you’re not a fan of heat, simply leave out the buffalo sauce, cayenne pepper, and the Slap Ya Mama seasoning. Of course, if you take those out, you’ll simply have fried chicken sliders, but hey. Fried chicken!
I use provolone cheese with this recipe, but any white cheese will work well. Everything from mozzarella to muenster will work with this recipe.
Serving Buffalo Chicken Sliders
These Buffalo chicken sliders have all the classic game-day flavors we love about Buffalo chicken, so serving them up with classic game day sides seems like the best choice to me! When serving these sliders, sides like macaroni and cheese, coleslaw, baked beans, french fries, and chips all work very well.
Storing the Sliders
You can store these sliders for up to four days in the refrigerator in an air-tight container. For longer storage, simply freeze the fried chicken until you’re ready to thaw them out and place them on a bun. They’ll keep in the freezer for about three months in an air-tight, freezer-safe container or heavy-duty freezer bags. Be aware, that the breading won’t be crispy, however. The freeze, defrosting, and reheating process will effectively remove the crisp factor. However, they’ll still taste delicious.
Ingredients to Make Buffalo Chicken Sliders
- Chicken breasts, boneless, skinless
- Egg whites
- Buffalo sauce
- Slap Ya Mama
- Black pepper
- Cayenne pepper
- Vegetable oil
- Hawaiian rolls
- Provolone cheese
(Actual measurements are in the recipe card below.)
How To Make Buffalo Chicken Sliders
Step 1 – Prep
Heat oil in a large frying pan over medium heat.
Step 2 – Setting up Dredging Station
In one bowl, add egg whites, buttermilk, and buffalo sauce and beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak. In another shallow bowl, whisk together flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama.
Step 3 – Preparing the Chicken
Cut chicken into mini bun sized pieces. Dredge chicken pieces in the egg mixture first, then place chicken into flour and breadcrumb mixture. Press dry mixture into chicken pieces and ensure that each piece of chicken is coated fully.
Step 4 – Cooking the Chicken
Drop chicken into preheated oil and cook on each side for 5-7 minutes or until each side is golden brown and chicken is cooked through. Remove chicken and place on a paper plate lined with paper towels.
Step 5 – Making the Sliders
Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick cooking spray. Place the fried chicken pieces onto the rolls, generously drizzle chicken with buffalo sauce, and top with provolone cheese. Place the top of the buns on top of the chicken and brush with melted butter.
Step 6 – Baking the Sliders
Heat oven on low broil. Place in oven for 2-3 minutes or until the top of the rolls are slightly golden and cheese has melted. Remove from oven, serve hot, and enjoy.
Try These Buffalo Chicken Sliders for Yourself
These Buffalo chicken sliders are super tasty and perfect for almost any occasion. If you and your family love sliders, then you need to give this recipe a try. That tender, juicy chicken encased in a super crispy crust and topped with melty cheese on a Hawaiian roll just cannot be beaten. Whip up a batch of these, and I guarantee you and your family will love them
And, here are a few more recipes that you might enjoy that can be found on the blog:
And here are a couple buffalo flavored recipes found over on Great Grub, Delicious Treats that you might enjoy as well.
Buffalo Chicken Sliders
- 4 chicken breasts, cut into bun size pieces
- 1 tablespoon butter, melted
- ½ cup buttermilk
- 3 egg whites
- ⅓ cup buffalo sauce
- 1 cup flour
- 1 cup breadcrumbs
- 1 ½ teaspoon Slap Ya Mama
- 1 teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 cups vegetable oil
- 12 Hawaiian rolls
- 6 slices provolone cheese
- In a large pan or skillet, heat oil over medium heat
- Set up a dredging station using two shallow bowls. In one bowl, add egg whites, buttermilk, and buffalo sauce
- Using a hand mixer, beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak
- In the other shallow bowl, add in flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama. Whisk well to combine
- Cut chicken into mini bun sized pieces
- Dredge chicken pieces first in egg white mixture, making sure to fully coat each piece
- Place egg white coated chicken into flour/breadcrumb mixture. Press dry mixture onto chicken pieces with clean hands, ensuring that every nook and cranny is coated
- Drop coated chicken pieces into preheated oil and cook on both sides for 5-7 minutes or until crispy and golden brown on the outside and fully cooked (no pink) on the inside. Remove from oil and place on a paper plate lined with paper towels
- Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick spray
- Place fried chicken pieces onto bottom of rolls, ensuring each roll has a piece of chicken
- Generously drizzle chicken with buffalo sauce
- Top with provolone cheese
- Place rolls on top of the mini sliders and brush with melted butter
- Heat oven on low broil
- Place in oven for 2-3 minutes or until top of rolls are slightly golden and cheese has melted
- Remove from oven, serve while hot, and enjoy
Here are a few pics that are the perfect size for pinning to Pinterest.