Buffalo Chicken Bacon Sliders
Scrumptious sliders packed with spicy buffalo chicken, crispy bacon, and melted cheese, perfect for game day or family gatherings.
Ingredients
For the Chicken Filling
- 2 cups cooked shredded chicken (preferably rotisserie for convenience)
- 1/2 cup Buffalo sauce (adjust for spice preference)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese or ranch dressing (optional) optional component for added flavor
For the Bacon
- 8 slices bacon, cooked until crispy and chopped
For the Sliders
- 12 pieces slider buns (or mini brioche buns for a gourmet touch)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large mixing bowl, combine the shredded chicken and Buffalo sauce. Mix well until the chicken is evenly coated in sauce. Stir in the mozzarella cheese and, if desired, the crumbled blue cheese or ranch dressing.
- Cook the bacon in a skillet over medium-high heat until crispy. Place the bacon on paper towels to drain excess grease, then chop into bite-sized pieces. Add this to the chicken mixture and gently mix to incorporate the flavors.
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the melted butter, garlic powder, and onion powder. Brush the inside of each slider bun with the butter mixture.
- Place the bottom halves of the slider buns in a greased baking dish. Spoon generous amounts of the chicken and bacon mixture onto each bun half, then place the top halves of the buns on top.
- Brush the tops of the buns with any remaining garlic butter mixture.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the cheese is melted.
- Once baked, remove the sliders from the oven, let them cool for a minute, and garnish with chopped parsley. Slice and serve warm.
Notes
Using rotisserie chicken simplifies the recipe. For crisper bacon, consider baking it. You can store prepared sliders in the refrigerator for up to 3 days or freeze before baking.