Cut the chicken breasts into smaller, bite-sized pieces (about 1-inch cubes). This will make cooking faster and easier.
In a bowl, whisk together the buffalo sauce, ranch dressing, apple cider vinegar, garlic powder, paprika, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
1/2 cup buffalo wing sauce (such as Frank's RedHot), 1/4 cup ranch dressing, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon paprika, salt and pepper, 1.5 lbs boneless, skinless chicken breasts
Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and no longer pink inside (about 8-10 minutes).
1.5 lbs boneless, skinless chicken breasts
Preheat your oven to 350°F (175°C). Slice the slider buns in half. Brush the tops with melted butter.
12 slider buns, 4 tablespoons butter
Place the cooked chicken on the bottom half of the slider buns. Add your desired toppings (blue cheese, lettuce, tomato).
1.5 lbs boneless, skinless chicken breasts, 12 slider buns, Blue cheese crumbles, shredded lettuce, sliced tomatoes, ranch or blue cheese dressing
Place the assembled sliders on a baking sheet and cover with the top buns. Bake for 5-7 minutes, or until the buns are lightly toasted and the cheese is melted (if using).
12 slider buns
Serve the Buffalo Chicken Sliders immediately with extra ranch or blue cheese dressing for dipping. Enjoy!
Blue cheese crumbles, shredded lettuce, sliced tomatoes, ranch or blue cheese dressing
