Deals through Dec 1, delivered free with PrimeTry Prime free
Pioneer Woman buffalo chicken sliders turn crispy fried chicken, tangy buffalo sauce and sweet Hawaiian rolls into a saucy handheld sandwich in 45 minutes. It's an easy game day appetizer for Super Bowl parties, potlucks or weeknight dinners, and it's totally make-ahead friendly.
Switch to Hawaiian sweet rolls instead of plain dinner rolls, because their sweetness softens the cayenne heat of the buffalo sauce. Skip them and the sliders taste like they're missing something.
Frying the chicken in a flour mix spiked with cayenne gives the crust its own kick before any sauce touches it. Tossing the cooked pieces in warm buffalo sauce, rather than baking them in it, also keeps the coating crunchy.
What you need for this recipe
Lodge 6-quart enameled Dutch oven
Its deep, heavy walls hold the oil at 350°F steady while the chicken fries.
Buy on AmazonOXO 12-inch locking tongs
Tongs flip the chicken in the hot oil and then coat each piece in sauce.
Buy on AmazonPyrex 3-piece glass mixing bowl set
A big bowl lets you toss the chicken in buffalo sauce one batch at a time.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Buffalo Chicken Sliders
Course: AppetizerCuisine: AmericanDifficulty: Medium4
servings30
minutes15
minutes650
kcalCrunchy fried chicken tossed in buttery buffalo sauce sits on soft sweet rolls with cool lettuce, tomato and ranch. The hot chicken against the creamy dressing is what makes every bite work.
Ingredients
- FOR THE BUFFALO SAUCE:
1 stick Salted Butter Or Margarine
1/4 tsp. Celery Salt
1/4 tsp. Ground Cayenne Red Pepper
1/4 tsp. Chili Powder
1/4 tsp. Salt
1/2 bottle (12 Oz. Size) Frank's Red Hot Sauce
- FOR THE CHICKEN:
Oil, For Frying
3 Boneless, Skinless Chicken Breasts
3 Eggs, Beaten
2 tsp. Salt
1 tsp. Black Pepper
1 tsp. Cayenne (red Pepper)
- FOR THE SLIDERS:
12 Dinner Rolls, Preferably Hawaiian Sweet Rolls
Shredded Lettuce
12 slices Tomato
Ranch Or Blue Dressing
Directions
- Make the buffalo sauce: Melt 1 stick butter in a small saucepan over medium heat, then stir in 1/4 teaspoon each celery salt, cayenne, chili powder and salt. Cook for 1 minute, then add 1/2 bottle Frank's Red Hot Sauce.
- Simmer the sauce: Cook the sauce for at least 2 minutes until it bubbles a little, stirring the whole time. Then lower the heat to low to keep it warm.
- Heat the oil: Pour 1 1/2 to 2 inches of oil into a nonstick skillet or Dutch oven and set it over medium heat. While it heats, you can get the chicken ready.
- Cut the chicken: Slice the 3 chicken breasts lengthwise into cutlets, then cut each piece in half. You'll end up with 12 pieces, one for each slider.
- Coat in egg: Beat 3 eggs in a shallow dish, then add the chicken and turn it until every piece is coated. Line a plate or baking sheet with clean paper towels and set it aside.
- Mix the flour coating: Add 3 cups flour, 2 teaspoons salt, 1 teaspoon black pepper and 1 teaspoon cayenne to a large resealable bag. Seal it and flip the bag up and down to mix everything together.
- Dredge the chicken: Add the egg-coated chicken to the bag and seal it. Then move the pieces around through the bag with your fingers until each one has an even coating of flour.
- Fry the chicken: Once the oil reaches 350°F, carefully add the chicken and cook for 2 to 3 minutes on each side. Work in batches if your pan is small, then drain the pieces on the paper towels.
- Toss in buffalo sauce: Stir the buffalo sauce in case it has separated. Then add the chicken to a mixing bowl in batches and flip it with tongs until every piece is coated, moving each batch to a clean plate.
- Assemble the sliders: Slice the 12 dinner rolls in half and add shredded lettuce and 1 tomato slice to each one. Drizzle ranch or blue cheese dressing over the tomato, then top with a piece of chicken and the roll tops, and serve right away.
Tools for this recipe
- Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.
Amazon Prime
Shopping for this recipe?
✓ Fast, free delivery✓ Prime-only deals✓ Cancel anytime
Start your 30-day free trialAs an Amazon Associate I earn from qualifying purchases.
Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I use blue cheese dressing instead of ranch?
Yes, blue cheese is the classic partner for buffalo chicken and works just as well. I prefer ranch here because it's milder and lets the sweet rolls come through.
Can I make the chicken ahead of time?
You can fry the chicken a day ahead and keep it in the fridge. Reheat it on a foil-lined baking sheet at 350°F for 5 minutes per side, then toss it in the buffalo sauce so it stays crisp.
Can I bake the chicken instead of frying it?
You can bake it on a rack-lined sheet pan at a high temperature, though it won't be quite as crunchy as the fried version. Toss it in the sauce right before serving so the coating doesn't go soft.
How do I make the sliders less spicy?
Cut the cayenne from the flour coating and use less of the hot sauce in the buffalo sauce. The butter and ranch will also mellow the heat for kids or anyone sensitive to spice.
What's the biggest mistake with buffalo chicken sliders?
Letting the sauced chicken sit too long is the most common problem, because the coating turns soggy as it soaks up the sauce. Toss the chicken just before you assemble, and serve the sliders right away.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
