Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
For the Chicken:
1 pound boneless, skinless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (adjust for spiciness)
Oil for frying
For the Buffalo Sauce:
up hot sauce (Frank’s RedHot or similar)
¼ cup unsalted butter, melted
honey
1 tablespoon apple cider vinegar
For the Ranch Coleslaw:
green cabbage, finely shredded
1 cup carrots, grated
up mayonnaise
¼ cup buttermilk
ranch seasoning mix
1 tablespoon apple cider vinegar
Salt and pepper to taste
For Assembly:
Slider buns (about 8)
Lettuce leaves (optional)
Sliced pickles (optional)
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).