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Easy Buffalo Chicken Sliders: Best Tailgate Recipe

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These Easy Buffalo Chicken Tailgate Sliders are the perfect game-day snack, featuring tender shredded chicken in a creamy buffalo sauce, topped with melted cheese and buttery golden buns. Ready in under 30 minutes, they’re a crowd-pleaser that tastes like you planned ahead even when you didn’t.

Ingredients

Scale
  • 2 lbs boneless skinless chicken breasts (about 3–4 breasts)
  • 1 cup buffalo wing sauce (recommended: Frank’s RedHot)
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 12 slider buns (recommended: Hawaiian sweet rolls)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 3 tablespoons unsalted butter, melted (for topping)
  • 1/2 teaspoon garlic powder (for topping)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Place chicken breasts in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until cooked through (internal temperature 165°F/74°C).
  2. Shred the chicken: If using a stand mixer with paddle attachment, beat hot chicken on low speed for 30-45 seconds. Alternatively, shred with two forks.
  3. In a large skillet over medium heat, combine shredded chicken, buffalo sauce, cream cheese, butter, garlic powder, onion powder, and pepper. Stir until cream cheese and butter are melted and mixture is thick and creamy, about 3-4 minutes. Add salt only if needed.
  4. Without separating individual rolls, slice the entire slab of 12 slider buns in half horizontally. Place bottom half in a 9×13 baking dish. Spread buffalo chicken mixture evenly over bottom buns. Sprinkle mozzarella and blue cheese (if using) over the chicken.
  5. Place top half of buns over the cheese. In a small bowl, mix melted butter, garlic powder, parsley, and a pinch of salt. Brush this garlic butter mixture generously over the tops of the buns.
  6. Cover the dish with aluminum foil and bake for 15 minutes.
  7. Remove foil and bake for another 5-7 minutes, until tops are golden brown and edges are bubbly. For extra crispy tops, broil for the last 1-2 minutes, watching closely.
  8. Let sliders rest for 5 minutes before cutting apart along bun seams. Serve warm with extra buffalo sauce, ranch dressing, or blue cheese dressing on the side.

Notes

For a dairy-free version, use vegan cream cheese and butter alternatives. If you don’t have a stand mixer, shred chicken with two forks. The sliders taste even better the next day as flavors meld. To freeze, assemble unbaked sliders, wrap tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before baking, adding 5-10 minutes to cooking time.

Nutrition

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Find it online: https://lumalunch.com/easy-buffalo-chicken-sliders-best-tailgate-recipe/