- 1
Season chicken generously on all sides until evenly coated.
- 2
Heat avocado oil in a large pan over medium-high heat. Add chicken and cook 4 to 5 minutes per side. Add 2 tbsp butter and baste until cooked through. Remove from pan.
Timer: 5m - 3
Preheat oven to 350°F / 175°C.
- 4
While chicken is still warm, shred using a stand mixer, hand mixer, or two forks the old school way. Add cream cheese, cheddar, mozzarella or monterey jack, green onions, and buffalo sauce. Mix until fully combined and creamy.
- 5
Make garlic herb butter by melting butter with garlic and parsley. Microwave or stovetop works.
- 6
Assemble sliders. Spread ranch on the bottom buns. Add monterey jack slices, then buffalo chicken. Pile it on. Optionally, top with shredded cheese. Add top buns and brush generously with garlic butter.
- 7
Bake for 10 to 15 minutes until cheese is melted and tops are golden. If baking longer than 15 minutes, loosely tent with foil so the tops don't burn.
Timer: 15m - 8
Remove from oven, brush with more garlic butter, and prepare for elite cheese pulls. Dunk responsibly in ranch, buffalo sauce, or both. No wrong approach here.