These buffalo chicken sliders are the perfect mini handheld appetizer for parties and game days. Tender shredded chicken tossed in a spicy sauce and baked in a soft roll with melty cheese.
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This buffalo chicken slider recipe will be helpful to feed a hungry crowd! It tastes like my buffalo chicken dip but in a delicious handheld bun. You can create a big batch on a sheet pan. Tender chicken pieces are tossed with a creamy, spicy, tangy hot sauce. Serve in soft and fluffy dinner rolls with three types of melty cheese. It’s sure to be a crowd-pleaser!
Grab a rotisserie chicken from the market to make prep even quicker. You can serve it for a gathering with dipping sauces and crunchy vegetables. My family loves them as a fun weeknight dinner with crispy potato wedges or sweet potato fries.
- Chicken: Use leftover meat or store-bought shredded rotisserie chicken for a quicker preparation. Shred the chicken into bite-sized pieces. You’ll need 3 cups, about ¼ cup per slider. Use 1 ½ pounds of boneless skinless chicken breasts or thighs to make the chicken from scratch.
- Hot Sauce: I use Frank’s RedHot cayenne pepper hot sauce. It’s thicker in consistency than other brands and clings nicely to meat. Alternatively, you can use buffalo sauce, which is thicker than hot sauce and has extra butter and garlic powder seasonings.
- Dressing: Ranch dressing adds a creamy element and tames the fiery hot pepper.
- Bread: Use King’s sweet Hawaiian rolls for quick and easy assembly. They sell them as classic sweet and butter flavor; either works well. If you have extra time, try your hand at homemade Hawaiian rolls.
- Cheese: Use two types of melty shredded cheese: cheddar and mozzarella. Add creamy blue cheese crumbles for a tangy flavor.
- Seasonings: Fresh green onions add a delicate allium flavor to the spicy chicken cheese sliders. The buns are brushed with melted butter and mixed with dried Italian seasoning, salt, and garlic powder.
See the recipe card below for all ingredients and measurements (US and metric).
Step 1: Preheat the oven to 350°F (177°C). After assembling the sliders, you’ll bake them on an aluminum foil-lined baking sheet to add a warm, toasted texture to the Hawaiian rolls.
Make the buffalo chicken
Hot sauce and ranch dressing.
Toss with shredded chicken.
Step 2: You only need two simple ingredients to make a spicy buffalo sauce: hot sauce and ranch dressing. Toss three cups of shredded chicken with the two sauces in a bowl. Now, you are ready to assemble the sliders.
Slice the rolls
Step 3: A package of King’s Hawaiian rolls comes with twelve buns attached. However, they also sell a nine-pack of pre-sliced slider buns that are slightly wider. Slice the rolls in half lengthwise, creating one big top and bottom piece.
Assemble the sliders
Step 4: Place the bottom half on the sheet pan, or place the sliced, separated halves tightly together. Using a foil-lined sheet pan or baking dish makes cleanup a lot easier.
To help the sliders stay together when eating, it’s best to add the chicken mixture between the layers of shredded cheddar and mozzarella cheese. The melted cheese acts as a barrier to prevent soggy bread from the chicken juices and hot sauce. Finish with a sprinkle of crumbled blue cheese and sliced green onions on top.
Season the rolls
Mix melted butter and seasonings.
Brush the mixture on top of the buns.
Step 5: Add the top rolls, then brush with an herb mixture of melted butter, dried Italian seasoning, salt, and garlic powder. Sesame seeds or everything bagel seasoning can be sprinkled on top instead of the herbs.
Bake the buffalo chicken sliders
Step 6: Cover and bake in a 350ºF (177ºC) oven for 10 minutes to warm up the rolls and melt the cheese. Uncover and bake until lightly golden brown on the bread’s surface for about 5 minutes.
Step 7: It’s best to serve these mini sandwiches while they are hot and melty. They are delicious straight from the pan!
- Chicken: I used my stovetop shredded chicken recipe for these sliders, but you can also make Crockpot shredded chicken.
- Hot Sauce: Other types of hot sauce like Tobasco or Crystal can be used instead of buffalo sauce, but they are thinner and may not cling to the meat as much.
- Dressing: Blue cheese dressing can be substituted for an extra tangy, aged cheese flavor.
- Cheese: Shredded Pepper Jack, Monterey Jack, smoked gouda, or provolone are tasty swaps. Gorgonzola can be substituted for blue cheese.
- Bread: Use mini pretzel buns or homemade dinner rolls instead of Hawaiian rolls.
- More toppings: Add a layer of coleslaw for a refreshing crispness, shredded lettuce, sliced tomatoes, or pickles.
Serve this with
Frequently asked questions
Add the buffalo sauce to precooked shredded chicken. Then assemble and bake the sliders to warm and infuse the flavor into the meat. You can drizzle with more hot sauce or buffalo sauce before serving for a hot and tangy taste.
The filling can be prepared two days in advance. It’s best to assemble the buffalo chicken sliders the day you plan to serve so that the bread does not become soggy.
The assembled sliders can be frozen for up to 3 months. Wrap them well in plastic, then foil, and place them in the freezer. Defrost in the refrigerator before baking. Add the butter topping and bake as per directions.
If not serving immediately, cover them with foil and keep them warm in a 200ºF (93ºC) oven. Enjoy within a 1-hour to prevent the meat and bread from drying out.
Use two types of cheese
A high-moisture cheese like cheddar and mozzarella helps to bind the filling ingredients together. Sharp cheddar will add a more nutty and tangy flavor, balanced with the mild mozzarella. Monterey Jack, Colby, or smoked gouda are good swaps. Crumbled blue cheese is a classic pairing with buffalo chicken. It’s salty and creamy, making the slider more flavorful.
Buffalo Chicken Sliders
- 3 cups pre-cooked shredded chicken, or thighs
- ¾ cup Franks RedHot hot sauce, or buffalo sauce
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- ¼ cup crumbled blue cheese
- 3 tablespoons sliced green onions
- 2 tablespoons unsalted butter
- ½ teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 12 dinner rolls, King's Hawaiian
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 350°F (177°C). Line a rimmed baking sheet with foil and set aside.
- Make Buffalo Chicken – In a large bowl, combine the shredded chicken, hot sauce, and ranch dressing.
- Slice the Rolls – Use a serrated knife to cut the rolls in half lengthwise, keeping them intact once sliced.
- Assemble the Sliders – Place the bottom half of the rolls cut-side up on the lined sheet pan. Evenly sprinkle half of the cheddar and mozzarella cheese on top. Add the buffalo chicken, about ¼ cup per slider. Sprinkle with the remaining shredded cheese. Sprinkle on the blue cheese and green onions.
- Season the Rolls – Place the top half of the rolls on the assembled sliders. Heat the butter in the microwave in 15-second increments until melted. Stir in the Italian seasoning, kosher salt, and garlic powder. Brush the butter mixture over the tops.
- Bake the Sliders – Cover the sliders with foil. Bake for 10 minutes, then uncover. Bake until the cheese is melted and the tops are lightly brown, about 5 to 8 minutes.
- Serve – Transfer to a platter and serve immediately while hot.
- Cooking the Chicken: Cook 1 ½ pounds of boneless chicken breast or thighs to yield 3 cups of shredded meat.
- Make Ahead: The buffalo chicken mixture can be prepared and stored in the refrigerator 2 days before.
- Freezing: Wrap the assembled rolls in plastic and foil. Freeze for up to 3 months. Defrost in the refrigerator, brush with seasoned butter, and bake according to recipe directions.
- Storing: Cover and store in the refrigerator for up to two days.
- Reheat: Heat the sliders in the microwave on high setting in 15-second increments until the rolls are soft and the filling is warm.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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