Spicy Oven-Baked Buffalo Chicken Sliders Recipe

Ingredients

Main Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into 1‑inch strips
• 12 soft slider buns (mini brioche or potato rolls)

Buffalo Sauce

• ½ cup hot sauce (Frank’s RedHot or your favorite)
• ¼ cup unsalted butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for extra heat)

Ranch Slaw

• ½ cup shredded cabbage (green or red)
• ¼ cup shredded carrots
• 2 tablespoons ranch dressing
• 1 teaspoon fresh dill, chopped (optional)

Seasonings & Extras

• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for baking)
• Blue cheese crumbles (optional, for garnish)

Instructions

Baking the Chicken

1. Preheat the oven. Set to 425°F (220°C) and line a baking sheet with parchment. A hot oven creates a quick crust while keeping the interior juicy.
2. Arrange the strips. Spread the seasoned chicken in a single layer, leaving a little space between pieces. Overcrowding will steam rather than bake, resulting in soggy strips.
3. Bake. Cook for 12‑15 minutes, flipping halfway through. When the edges turn golden‑brown and the internal temperature reaches 165°F (74°C), the chicken is done.
4. Rest briefly. Transfer the strips to a plate and let them rest 3 minutes. Resting locks in juices, preventing a dry bite later.