clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sheet pan full of chicken sliders

Irresistible Healthy Buffalo Chicken Sliders

  • Author: Loren
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


Healthy buffalo chicken sliders that taste sinful instead of healthy. Crispy potato slices topped with mildly spicy shredded buffalo chicken with smooth and creamy ranch dressing and green onions to top them off. 


  • 5 medium/large russet potatoes, washed and dried
  • 2 cups of finely shredded, chopped rotisserie chicken (see notes)
  • 1/2 cup Frank's Red Hot Sauce
  • 1 rounded tablespoon of unrefined coconut oil
  • 1/2 teaspoon of garlic salt
  • 1/4 teaspoon of salt
  • sprinkle of black pepper
  • 2 tablespoons of light tasting olive oil
  • 2 green onions
  • 1/4 -1/2 cup of ranch dressing, Tessemae for Whole30 or  I used my Vegan Dump Ranch


  1. Gather your ingredients and preheat oven to 425°F.
  2. Prepare a baking sheet with parchment paper and brush 1 tablespoon of oil on the parchment paper.
  3. Slice your potatoes into 1/4"inch round slices. Be sure to make these all uniform thickness so they cook the same. Place the sliced potatoes onto the prepared baking sheet and brush with the remaining 1 tablespoon of oil. Sprinkle salt and pepper evenly over the potatoes. Place in preheated oven and bake for 25 minutes or until golden and slightly crispy on the outside, some may have golden bubbles. You do not need to flip. 
  4. While your potatoes are cooking prepare your sauce. Place the hot sauce, coconut oil and garlic salt in a small sauce pan and heat to a light simmer on medium heat. Whisk to mix to a smooth texture and simmer for 3 minutes stirring occasionally. Remove from heat. 
  5. In a medium bowl, toss your shredded chicken with the heated buffalo sauce until all chicken is covered evenly. Set aside.
  6. Chop your green onions by using a knife to remove the root and the tough green parts. Thinly slice the remaining onion.
  7. Once potatoes are finished baking remove from oven and begin to make the sliders by layering the ingredients. Place 1-2 tablespoons of chicken on each potato slider. Next top with a sprinkle of green onion  and then add ranch dressing. 
  8. To add the dressing use a spoon to drizzle over the top of each slider. 
  9. Serve warm and enjoy! 


  • When lining the potatoes onto the baking sheet, try to leave a little space between each one so that they are not touching
  • When slicing your potatoes, it is easiest to chop of about 1/2 inch of the each end of the potato so you have slices that will lay flat. 
  • I recommend light tasting olive oil or an avocado oil when baking the potatoes. Anything that won't have an overly strong flavor
  • You want to chop your chicken pretty small so that when it is placed on the potato, it stays. 
  • Category: Appetizer
  • Method: baking
  • Cuisine: American

Keywords: whole30 appetizers, healthy game day appetizers, healthy buffalo chicken sliders, gluten free buffalo chicken sliders