Sauces & Condiments
This Arby's buffalo chicken slider sauce delivers that signature tangy-spicy kick with creamy buttermilk richness—exactly what makes their sliders so addictive. 🔥 The secret lies in balancing heat from hot sauce with cool buttermilk, creating a sauce that's bold enough to stand up to crispy chicken but smooth enough to coat every bite.
I've perfected this recipe after years of testing, ensuring the perfect ratio of vinegar, butter, and spices for that signature Arby's flavor without the mystery ingredients. What sets this sauce apart is its creamy yet tangy profile—no thin, watery consistency here.
The buttermilk provides that signature creamy base while the hot sauce delivers the heat, and a touch of vinegar brightens everything up. You'll need just five simple ingredients and 10 minutes of active time, making it the perfect homemade shortcut for game day, barbecues, or weeknight dinners.
The result is a sauce that's smooth, spicy, and deeply flavorful, with a perfect balance of heat and creaminess that clings to chicken, fries, or even veggies. It's the kind of sauce that disappears fast—so make a double batch if you're feeding a crowd. The best part?
It keeps well in the fridge for up to a week, ready to elevate any meal. Whether you're serving sliders, dipping wings, or tossing with pasta, this sauce brings that restaurant-quality tangy kick home. Let's get started—your taste buds will thank you.
Ingredients for arby's buffalo chicken slider sauce
Five simple ingredients transform into that iconic tangy-spicy Arby's slider sauce—creamy, bold, and addictive.
| Ingredient | Amount | Notes |
|---|---|---|
| Buttermilk 🥛 | 1 cup | Full-fat for best creaminess |
| Hot Sauce 🌶️ | ½ cup | Frank's RedHot preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier blending |
| White Vinegar 🍋 | 1 tbsp | For tangy brightness |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Balances the heat |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The buttermilk is your secret weapon—full-fat gives that signature rich mouthfeel. Grab the biggest carton you can find—it makes a difference. Frank's RedHot hot sauce is the gold standard for that signature heat, but Crystal or Louisiana work too if that's what you've got. The butter needs to be cold and cubed—this keeps the sauce from separating. Pro tip: Costco sells giant tubs of butter that save you money and keep perfectly in the freezer.
No Frank's RedHot? Cholula or Tabasco mixed with a dash of cayenne gets you close. Want extra tang? Add another ½ teaspoon of vinegar. The garlic and onion powders are non-negotiable—they're what makes this taste like Arby's, not just generic buffalo sauce. Trader Joe's sells pre-mixed seasoning blends that work in a pinch, but fresh ground spices always win. If you're making a big batch, double the spices—they'll mellow out as the sauce sits.
This sauce keeps for up to 1 week in the fridge, but it gets better with time—like a 24-hour marinade for your taste buds. For leftovers, just stir before using—the flavors meld beautifully. Freezes for 3 months if you want to make a stockpile. I always make a double batch—it disappears faster than you'd think, especially when game day rolls around.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together with stuff you already have—no fancy shopping needed. The buttermilk and butter make it creamy, while the vinegar cuts through the richness, balancing that spicy kick from the hot sauce.
- Tangy Heat Payoff: That first bite? Crispy, spicy, and just enough tang to make your taste buds dance. The garlic powder adds this subtle depth that turns "slider sauce" into something you’ll lick the bowl for—honestly, I’ve done it twice in a row.
- Game for Any Occasion: Use it on sliders, toss it with wings, or even drizzle it over baked potatoes. My kids love it on fries (don’t judge), and my husband keeps a jar in the fridge for last-minute game-day snacks. Versatile? Yes. Reliable? Always.
- Leftovers That Last: This sauce actually improves the next day—thicker, richer, and ready to go. I make a double batch every time because it’s cheaper than store-bought, and you’ll have it on hand for whatever craving hits. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's-style buffalo chicken slider sauce
Here's how to whip up that iconic buttermilk creaminess with a fiery kick—just like Arby's!
🍳 Step 1: Melt the Butter and Add Spice
Place the ½ cup unsalted butter (cold cubes work best) in a medium saucepan over medium-low heat. Let it melt slowly, stirring occasionally until completely smooth. This gentle heat prevents the butter from burning while it renders.
Once fully melted, add the ½ cup hot sauce and 1 tablespoon white vinegar. Stir vigorously for 1-2 minutes—you'll see the mixture bubble and sizzle. This is where the magic happens: the vinegar brightens the sauce while the hot sauce starts to mellow slightly from the heat.
👨🍳 Step 2: Whisk in Buttermilk for Creamy Perfection
Remove the saucepan from heat and let it cool for 2-3 minutes until it's just warm to the touch. This prevents the buttermilk from curdling when you add it. Now, slowly whisk in the 1 cup buttermilk in a thin stream while continuing to stir constantly.
Return the saucepan to low heat and stir gently for 2-3 minutes until the mixture thickens slightly. You're looking for a smooth, velvety consistency—almost like a thick dip. If it starts to separate, keep whisking vigorously to bring it back together. This buttermilk base is what gives the sauce that signature creamy texture.
🔥 Step 3: Season and Simmer to Develop Flavor
Add the ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together until the spices are fully dissolved and evenly distributed. The sauce should smell tangy, spicy, and just a little sweet from the caramelized butter.
Bring the sauce to a gentle simmer over low heat and let it cook for 5-7 minutes. You want it to thicken just enough to coat the back of a spoon but still remain pourable. Taste it now—you might need to adjust the seasoning. If it's not spicy enough, add a little more hot sauce. If it's too tangy, a pinch of salt or a splash of buttermilk will balance it out.
⏰ Step 4: Cool and Adjust for Perfect Texture
Remove the sauce from heat and let it cool completely to room temperature. This cooling step is crucial—it allows the flavors to meld and the texture to set properly. If the sauce thickens too much as it cools, whisk in 1-2 tablespoons of water or buttermilk to reach your desired consistency.
For the best results, refrigerate the sauce for at least 1 hour before using. This chilling time enhances the flavors and makes the sauce even creamier. When you're ready to serve, give it a final taste and adjust the seasoning one last time. Now you're ready to slather it on those sliders and enjoy that authentic Arby's taste!
Pro Tips For Making Arby'S Buffalo Chicken Slider Sauce
- Melt Butter Slowly: Heat the unsalted butter over low heat until just melted—no sizzling. I used to rush this and end up with a sauce that separates or tastes burnt. Let it warm through gently, then remove from heat before adding buttermilk to avoid curdling.
- Use Real Buttermilk: Skip the powdered stuff—real buttermilk adds tang and richness that powder can’t match. If you’re in a pinch, mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes. The texture won’t be identical, but it’ll work in a jam.
- Balance the Vinegar: Start with just 1 tablespoon white vinegar, then taste as you go. Too much and the sauce turns harsh; too little and the tang disappears. I learned this the hard way after making a batch that tasted like nothing but hot sauce.
- Whisk Like You Mean It: Combine the hot sauce and melted butter first, then vigorously whisk in the buttermilk and vinegar. This emulsifies the sauce right away—no clumping, no weird textures. I used to stir lazily and end up with a split sauce every time.
Essential equipment for this dish
Small Saucepan
Start with a medium-sized stainless steel saucepan—I recommend the All-Clad Stainless brand because it distributes heat evenly and prevents scorching. A 3-quart capacity is perfect for this recipe, giving you enough room to stir without splattering.
If you're making a double batch, step up to a 4-quart saucepan—just be sure to reduce heat slightly to avoid boiling over. 🔥
Whisk for Smoothness
A balloon whisk is my go-to tool for this sauce because it creates a vortex that incorporates the buttermilk seamlessly. The OXO Good Grips version has a comfortable handle and sturdy wires that won’t bend.
If you don’t have one, a silicon spatula works in a pinch, but you’ll need to scrape the sides more frequently. Pro tip: Keep your whisk clean—any leftover sauce residue can burn and ruin the flavor.
Fine-Mesh Strainer
For ultra-smooth sauce, strain it through a fine-mesh sieve after simmering to remove any lumps or spices that might be too coarse. The HOMWE brand on Amazon is affordable and does the job perfectly.
If you’re short on time, skip this step—just whisk vigorously for an extra 30 seconds to break up any clumps. The strainer step is optional but makes a noticeable difference in texture, especially if you’re using powdered spices.
Measuring Spoons
Precision matters with spices and vinegar, so invest in a set of stainless steel measuring spoons—I use the OXO Stainless Steel set because they’re durable and accurate. For the ½ teaspoon garlic powder, a standard ¼ teaspoon spoon won’t cut it.
If you’re scaling up the recipe, consider a gram-scale for even better consistency, especially with salt and black pepper. A pinch isn’t always enough—measure to trust!
Heat-Resistant Spatula
A heat-resistant silicone spatula (like the Epicurean brand) is essential for scraping every last bit of sauce from the pan without scratching your cookware. It’s also great for folding in the buttermilk gently.
Avoid metal spatulas—they can scratch your saucepan and introduce unwanted flavors over time. Keep one handy near your stovetop for quick adjustments during cooking.
Storage Containers
Store your finished sauce in glass mason jars or airtight plastic containers with a silicone lid to prevent air exposure. I prefer Kilner jars for their airtight seal and stackable design.Label them with the date—this sauce keeps for 1 week in the fridge or 3 months in the freezer. For leftovers, portion into small containers (like 4-ounce ramekins) so you can grab just what you need without thawing the whole batch.
Nutrition facts
Frequently asked questions
Can I make this sauce without buttermilk?
You can substitute buttermilk with 1 cup plain yogurt or a mix of 1 cup milk + 1 tablespoon lemon juice/vinegar (let it sit for 5 minutes to curdle). The texture will be slightly thinner, but it still delivers that creamy tang. For extra richness, add 1 tablespoon melted butter to compensate.
How do I adjust the spice level?
Start with ½ cup hot sauce for medium heat. For milder flavor, reduce to ¼ cup hot sauce + 1 teaspoon cayenne powder. For extra kick, increase to ⅔ cup hot sauce or add ½ teaspoon extra cayenne. Always taste as you go!
Can I use this sauce on other foods besides sliders?
This versatile sauce works perfectly on wings, fries, baked potatoes, pasta, or even grilled veggies. It also makes an amazing dip for carrot sticks or celery. The buttermilk base keeps it creamy enough to coat most foods while the heat stands up to heartier dishes.
Why did my sauce separate?
Separation usually happens when buttermilk curdles from high heat. To fix it, whisk in 1-2 tablespoons cold water while stirring constantly over low heat until smooth. For prevention, always let the hot sauce mixture cool slightly before adding buttermilk, and avoid boiling the sauce.
How long does it take to make this sauce?
The active cooking time is just 10-15 minutes, but the total time is 30 minutes if you include cooling and chilling. The 1-hour fridge rest is key for flavor development—don't skip it! For game day prep, make it the night before for maximum flavor.