This sauce delivers the perfect balance of tangy heat that makes Arby’s buffalo chicken sliders irresistible. A precise blend of hot sauce, ranch, and subtle seasonings creates that signature flavor you crave.
With just a few simple ingredients and minutes of mixing, you’ll have a copycat sauce that elevates any slider or sandwich. The creamy base mellows the spice while keeping that bold buffalo kick intact.
Ingredients for Arby’s Buffalo Chicken Slider Sauce
Just a handful of pantry staples to nail that signature tangy heat.
| Ingredient | Amount | Notes |
|---|---|---|
| Hot Sauce 🌶️ | ½ cup | Frank's RedHot preferred |
| Ranch Dressing 🥛 | ½ cup | Full-fat for creaminess |
| Mayonnaise 🥄 | ¼ cup | Duke's or Hellmann's |
| Buttermilk 🥛 | 2 tbsp | Or sub with milk plus vinegar |
| Garlic Powder 🧄 | ½ tsp | Fresh ground preferred |
| Onion Powder 🧅 | ½ tsp | Adds depth to flavor |
| Worcestershire Sauce 🫒 | 1 tsp | Lea & Perrins recommended |
| Dried Dill 🌿 | ½ tsp | Or fresh finely chopped |
| Salt 🧂 | ¼ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground best |
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The hot sauce is non-negotiable here. Frank’s RedHot is what Arby’s uses—grab it at any grocery store (usually by the ketchup). Ranch dressing should be full-fat for that creamy base; Hidden Valley is my go-to. Mayonnaise matters too—Duke’s or Hellmann’s give the right texture. Don’t skip the buttermilk; it adds that subtle tang you’d miss otherwise.
No buttermilk? Milk plus a splash of vinegar works in a pinch. Swap ranch for Greek yogurt if you want it thicker. Fresh dill can replace dried at three times the amount—just chop it fine. The Worcestershire adds umami depth; Annie’s organic is a good vegetarian option if that’s your thing. Skip the garlic powder? Fresh minced garlic at half the amount works too.
This sauce keeps for about 1 week in the fridge—store in an airtight container. It separates a bit, so just stir before using. Freezing isn’t ideal (texture changes), but it works for up to 1 month if you’re desperate.
Why You’ll Love This Recipe
- Five Minute Mix: I just dump everything in one bowl—hot sauce, ranch, mayo, buttermilk, garlic powder—and stir. No cooking, no fuss.
- Creamy Heat Balance: The buttermilk mellows the hot sauce while the ranch adds that cool tang. Honestly, it’s the perfect spicy-creamy combo.
- Slider Night Hero: This sauce turns simple chicken into restaurant-worthy sliders for game day or a quick weeknight dinner.
- Budget Stretcher: A batch costs pennies compared to store-bought specialty sauces. I’ll be real: I use leftovers on sandwiches, fries, even as a dip.
Step-by-Step Instructions for Buffalo Chicken Slider Sauce
Here’s the method I use to nail that signature Arby’s flavor every time.
Step 1: Combine the Creamy Base
In a medium bowl, whisk together the 0.5 cup Ranch Dressing, 0.25 cup Mayonnaise, and 2 tbsp Buttermilk until completely smooth. I like to start with these three because they form the creamy foundation that balances the heat.
The Ranch Dressing should be full-fat for that authentic richness Arby’s uses. You’ll notice the mixture thicken slightly as you whisk—this is exactly what you want for sauce that clings to sliders without being runny.
Step 2: Add the Tangy Heat
Slowly pour in the 0.5 cup Hot Sauce while continuing to whisk. This gradual addition helps emulsify the sauce rather than causing it to separate. The hot sauce should be room temperature for best results.
Real talk: if you’re using Frank’s RedHot (my preference), you’ll immediately smell that classic buffalo aroma developing. The sauce will turn a creamy orange-red color when fully incorporated.
Step 3: Season and Enhance the Flavor
Add the 1 tsp Worcestershire Sauce, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Dried Dill, 0.25 tsp Salt, and 0.25 tsp Black Pepper. Whisk thoroughly for at least 30 seconds to distribute all the seasonings evenly.
The Worcestershire adds depth you can’t quite put your finger on, while the dill gives it that subtle herby note that separates this from basic buffalo sauce. Taste and adjust salt if needed—remember the hot sauce and ranch already contain some.
Step 4: Rest and Develop the Flavors
Cover the bowl and refrigerate for at least 30 minutes (though 2 hours is even better). This resting time allows all the flavors to meld together into that perfect copycat taste.
You’ll know it’s ready when the sauce has thickened slightly and the flavors have mellowed into a cohesive, creamy heat. Give it one final whisk before using—it’ll have the perfect consistency for drizzling over chicken or dipping sliders.
Pro Tips For Making Arby’S Buffalo Chicken Slider Sauce
- Chill the Sauce: After mixing, refrigerate the sauce for at least 30 minutes—this lets the flavors meld and mellows the heat from the hot sauce just enough.
- Use Full-Fat Mayo: I learned this the hard way—low-fat mayonnaise makes the sauce thin and watery. Stick with full-fat for that creamy, cling-to-the-buns texture.
- Balance the Heat: If your hot sauce is extra spicy, start with 1/4 cup less than the recipe calls for, then adjust. It’s easier to add heat than to fix an overpowering sauce.
- Whisk Vigorous First: Before adding the buttermilk, whisk the mayo, ranch, and garlic powder until completely smooth—this prevents lumps and gives a silky finish.
Essential Equipment for Perfect Results
Mixing Bowls
A medium stainless steel mixing bowl is ideal for whisking your sauce. I use a 2-quart size—big enough for easy mixing but not so large that ingredients get lost. Look for one with a flat bottom for stability while whisking. 💡
Whisks
Invest in a good balloon whisk (about 10-12 inches). The rounded shape helps incorporate air while blending your sauce smoothly. OXO Good Grips makes a comfortable, affordable option that won’t wear out your wrist.
Measuring Tools
Precision matters with sauces. I recommend stainless steel measuring cups for dry ingredients and a glass measuring cup with a pour spout for liquids. Pyrek makes durable options that won’t stain from the hot sauce.
Storage Containers
For storing your finished sauce, use airtight glass containers with snap-on lids. I love 16-ounce mason jars—they’re perfect for pouring and keep the sauce fresh for up to 1 week. Avoid plastic, which can absorb odors. ❄️
Optional Tools
A mini food processor can help if you want ultra-smooth consistency, especially when using fresh dill. The Cuisinart Mini-Prep handles small batches perfectly. Just pulse 3-4 times—don’t over-blend.
Cleanup Essentials
Have paper towels and dish soap ready. Buffalo sauce can be messy with its oil content. I keep Dawn dish soap on hand—it cuts through grease like nothing else.
Nutrition Facts
Frequently Asked Questions
Can I use a different hot sauce?
Frank’s RedHot gives the authentic flavor, but any cayenne-based sauce works. Avoid vinegar-heavy sauces as they thin the mixture. Adjust heat by adding 1/4 tsp at a time.
Why does my sauce separate?
This happens if ingredients aren’t fully emulsified. Whisk vigorously for 30 seconds after combining. If it separates later, just stir before using.
How can I make it spicier?
Add 1/2 tsp cayenne pepper or extra hot sauce to taste. For smoky heat, try 1/4 tsp chipotle powder. Start small—you can always add more!
Is buttermilk necessary?
It adds tang and thins the sauce slightly. Substitute with 2 tbsp milk plus 1/2 tsp vinegar. Let sit 5 minutes before using.
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