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Couldn't go out to the local grill and enjoy your favorite Buffalo Wings? We have created the most delicious, memorable, crowd pleasing dish... Buffalo Chicken Sliders! Tangy hot sauce, all decked out with warm Mozzarella, Pepper Jack and Blue Cheese. Be sure to save some for yourself. They will be gone when you come back to the table.


  • 2 T vegetable oil
  • 2 lb. boneless chicken breast
  • 1 cup Frank's Hot Sauce
  • 1/2 cup butter
  • 1tsp garlic powder
  • Dash of fresh cracked black pepper
  • 12 slider Potato slider rolls
  • 4 pepper jack, slices
  • 4 mozzarella, slices
  • 3/4 cup cheese crumbles
  • 2 green onions, diced
  • 2 T butter
  • 1 tsp garlic powder
  • fresh cracked black pepper


  1. Preheat oven to 350 degrees, Fahrenheit. Season the chicken with a generous amount of garlic powder and light amount of salt and pepper. In the Lloydpans 12 inch sauté pan, heat oil on med high until it shimmers. Place chicken in the pan. Do not move it until the bottom is golden brown. Flip it over to the other side. Cook for about another 5 minutes. Check the internal temperature. Lower heat to med low until the temperature reaches 165 degrees. At this point, take chicken off heat. Transfer to plate. Let it sit for about 5 to 10 minutes to allow the juices to settle. Cut into desired slices.
  2. In a Lloydpans 2 qt sauce pan, place the hot sauce, butter and seasoning into it. simmer until all butter has melted and stir to keep the mixture together. Place the chicken into the hot sauce mixture. Stir, making sure all meat has sauce on it. Let it simmer on very low.
  3. Place the bottom halves of the slider rolls onto a baking sheet. Allow them to toast until golden brown. Be sure to keep an eye on them.
  4. Take the rolls out of the oven. Place the chicken mixture onto the toasted rolls. Place a few sliced green onions on each slider and evenly distribute the blue cheese crumbles on each slider. Cut each cheese slice into halves and place across the sliders. (One half should cover two sliders.) Place the slider tops onto the dressed bottom halves.
  5. Melt 2 T butter, garlic and fresh cracked black pepper. With a pastry brush, generously brush the butter mixture onto the top of the buns.
  6. Place in the oven until the cheese has melted and the top of the rolls reach a golden brown. Take out of oven. You can re-slather it with the butter mixture for added flavor. Serve hot. Would be awesome to dip into your favorite blue cheese dressing and nibble on sliced carrots and celery sticks
  7. This is meant to share... But no judgment zone over here if you don't. Enjoy!


We used the Lloydpan 12 inch sauté pan and the 2 quart sauce pan by LlyodPans Kitchenware. The food cooked quick and evenly and pans did not stain from the tomato sauce and the oil cleaned up quick and easy.