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Buffalo Chicken Sliders
Get ready to bring the heat to your next gathering with these irresistible Buffalo Chicken Sliders! These mini sandwiches pack all the bold, spicy flavor of classic buffalo wings but in a convenient, handheld form that’s perfect for game day, casual get-togethers, or a fun weeknight dinner.
The combination of tender shredded chicken tossed in that signature tangy buffalo sauce, topped with cooling ranch and crisp vegetables, all nestled between soft slider buns creates the perfect balance of flavors and textures. They’re guaranteed to disappear fast, so you might want to make a double batch!
Why You’ll Love This
- Quick and easy to prepare – ready in just 45 minutes from start to finish
- Perfect for feeding a crowd or family-friendly meals
- Customizable heat level – make them as mild or spicy as you prefer
- Great way to use leftover rotisserie or cooked chicken
- Can be prepped ahead of time for stress-free entertaining
Ingredients
- 3½ cups shredded chicken (from a rotisserie chicken)
- ½ cup buffalo sauce (such as Frank's RedHot)
- ½ cup ranch dressing
- 2 tablespoons honey
- 3 cloves garlic, minced
- Pinch of black pepper
- 2 cups low-moisture mozzarella cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- 12 count package King's Hawaiian Rolls
- 4 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper. Stir until all ingredients are well incorporated and the chicken is evenly coated with the sauce mixture.
- Using a large bread knife, carefully slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls on the prepared baking sheet, cut side up.
- Spread the buffalo chicken mixture evenly over the bottom half of the rolls, making sure it reaches all the way to the edges. Next, evenly sprinkle the freshly grated mozzarella and Parmesan cheeses over the chicken layer. (Alternatively, you can layer some cheese, then the chicken, then more cheese to better "lock in" the chicken.)
- Carefully place the top half of the rolls over the cheese layer, creating a large sandwich. Press down gently to compact the layers slightly.
- In a small bowl, combine the melted butter, Italian seasoning, and garlic salt. Stir well to mix. Using a pastry brush, generously brush most of the butter mixture over the tops of the rolls, reserving a small amount for after baking.
- Cover the sliders with aluminum foil, creating a loose tent to prevent the tops from burning. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the filling is hot.
- Remove the foil and continue baking for an additional 5 minutes, or until the tops of the rolls are golden brown and crispy.
- Remove from the oven and brush the tops with the remaining butter mixture for a glossy finish. Allow the sliders to cool for 3-5 minutes before cutting along the seams of the rolls to create 12 individual sliders. Serve while still warm and gooey.
Tips & Variations
- For a milder version, use less buffalo sauce and increase the ranch dressing.
- Try using rotisserie chicken for an even quicker prep time.
- Make it extra cheesy by adding a layer of shredded cheddar or monterey jack cheese on top of the chicken mixture.
- For a healthier option, use Greek yogurt instead of ranch dressing and whole wheat slider buns.
- Add sliced avocado or guacamole for a creamy twist.
- To make ahead, assemble everything except the butter topping up to 4 hours in advance, refrigerate, then add the topping and bake just before serving.
Serving Suggestions
These Buffalo Chicken Sliders pair perfectly with classic sides like crispy french fries, sweet potato fries, or a fresh green salad. For a complete game day spread, serve alongside celery and carrot sticks with extra ranch or blue cheese dressing for dipping.
If you’re hosting a gathering, complement these spicy sliders with some cooling dishes like coleslaw, potato salad, or a refreshing fruit platter to balance the heat.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 10 minutes or until warmed through.
- The sliders are done when the tops are golden brown and the cheese is melted.
- For best results, use slider buns that are connected in the package rather than individual rolls.
FAQs
- Can I make these sliders with raw chicken instead? Yes, but you’ll need to cook the chicken first. Simmer chicken breasts in water or broth for about 15-20 minutes until cooked through, then shred and proceed with the recipe.
- How spicy are these sliders? With the standard amount of buffalo sauce, they have a medium heat level. Adjust the amount of sauce up or down to suit your preference.
- Can I make these without blue cheese? Absolutely! The blue cheese is optional. You can omit it entirely or substitute with another cheese like mozzarella or cheddar.
- Can I freeze these sliders? While you can freeze them, the texture of the vegetables and buns may change upon thawing. It’s best to enjoy them fresh or refrigerated for a few days.
Servings12
Prep10 min
Cook25 min
Calories230 kcal
Ingredients
- 3½ cups shredded chicken (from a rotisserie chicken)
- ½ cup buffalo sauce (such as Frank's RedHot)
- ½ cup ranch dressing
- 2 tablespoons honey
- 3 cloves garlic, minced
- Pinch of black pepper
- 2 cups low-moisture mozzarella cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- 12 count package King's Hawaiian Rolls
- 4 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
Steps
- Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper. Stir until all ingredients are well incorporated and the chicken is evenly coated with the sauce mixture.
- Using a large bread knife, carefully slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls on the prepared baking sheet, cut side up.
- Spread the buffalo chicken mixture evenly over the bottom half of the rolls, making sure it reaches all the way to the edges. Next, evenly sprinkle the freshly grated mozzarella and Parmesan cheeses over the chicken layer. (Alternatively, you can layer some cheese, then the chicken, then more cheese to better "lock in" the chicken.)
- Carefully place the top half of the rolls over the cheese layer, creating a large sandwich. Press down gently to compact the layers slightly.
- In a small bowl, combine the melted butter, Italian seasoning, and garlic salt. Stir well to mix. Using a pastry brush, generously brush most of the butter mixture over the tops of the rolls, reserving a small amount for after baking.
- Cover the sliders with aluminum foil, creating a loose tent to prevent the tops from burning. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the filling is hot.
- Remove the foil and continue baking for an additional 5 minutes, or until the tops of the rolls are golden brown and crispy.
- Remove from the oven and brush the tops with the remaining butter mixture for a glossy finish. Allow the sliders to cool for 3-5 minutes before cutting along the seams of the rolls to create 12 individual sliders. Serve while still warm and gooey.
Nutrition (per serving)
- Calories: 230 kcal
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 10 minutes or until warmed through.
- The sliders are done when the tops are golden brown and the cheese is melted.
- For best results, use slider buns that are connected in the package rather than individual rolls.
