Hey y’all! If you’re craving something spicy, cheesy, and ridiculously satisfying, these Buffalo Chicken Sliders are calling your name. They’re perfect for game day, casual dinners, potlucks, or any time you want a crowd-pleasing bite with a little kick. Let’s get cooking!
Servings: 12 sliders (about 6 servings) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Oven Temp: 350°F (177°C)
Why You’ll Love These Buffalo Chicken Sliders
- Bold buffalo flavor balanced with creamy ranch and melty cheese.
- Fast, fuss-free prep using rotisserie or leftover chicken.
- Feeds a crowd—baked as pull-apart sliders on one sheet pan.
- Perfectly soft rolls with a buttery, garlicky topping and a light crunch.
- Easy to customize with blue cheese, ranch, or a celery slaw twist.
Buffalo Chicken Sliders Ingredients
- 12-count Hawaiian slider rolls (1 package)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup buffalo wing sauce (try Frank’s RedHot Buffalo Wing Sauce)
- 2 tablespoons unsalted butter, melted (for the filling)
- 1 tablespoon honey (optional, balances heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1 cup shredded mozzarella (or Monterey Jack)
- 1/2 cup crumbled blue cheese (optional, for extra tang)
- 1/3 cup ranch dressing (plus extra for drizzling)
- 1/2 cup finely chopped celery (for crunch)
- 2 tablespoons finely chopped green onions or chives
- 1 tablespoon sesame seeds (optional topping)
- 2 tablespoons unsalted butter, melted (for brushing tops)
- 1/2 teaspoon dried parsley (or Italian seasoning) for topping
- Pinch of kosher salt and black pepper, to taste
How to Make Buffalo Chicken Sliders
Step 1: Prep the pan and rolls
Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment for easy cleanup. Without separating the rolls, slice the slab of rolls horizontally to create a top and bottom. Place the bottom half in the pan.
Step 2: Make the buffalo chicken
In a bowl, mix shredded chicken, buffalo sauce, 2 tablespoons melted butter, honey, garlic powder, onion powder, smoked paprika, a pinch of salt, and pepper. Fold in chopped celery and green onions for fresh crunch.
Step 3: Layer the sliders
Spread ranch dressing over the cut side of the bottom rolls. Evenly spoon the buffalo chicken mixture over the ranch. Sprinkle mozzarella and blue cheese (if using) over the chicken. Place the top half of the rolls on.
Step 4: Brush and season
Stir 2 tablespoons melted butter with dried parsley and sesame seeds. Brush generously over the tops of the rolls.
Step 5: Bake to melty perfection
Cover loosely with foil and bake for 12 minutes. Uncover and bake another 6–8 minutes, until the tops are lightly golden and the cheese is melty and irresistible. Total bake time: 18–20 minutes.
Step 6: Slice and serve
Let rest 3 minutes, then cut into 12 sliders. Drizzle with extra ranch if you like, and serve warm.
Notes for the Best Buffalo Chicken Sliders
- Use warm shredded chicken so the cheese melts faster and the filling stays juicy.
- If your chicken was refrigerated, reheat gently and always aim for safe temps; see USDA guidelines for poultry safety.
- Don’t skip the foil in the first bake—it helps melt the cheese without over-toasting the rolls.
Buffalo Chicken Sliders Variations
- Extra-Tangy: Swap ranch for blue cheese dressing and add more crumbled blue cheese.
- Mild & Creamy: Use half buffalo sauce and half ranch in the filling for a gentler heat.
- Celery Slaw Toppers: Toss thinly sliced celery and carrots with ranch and pile on after baking for crisp freshness.
Required Equipment
- 9×13-inch baking dish or sheet pan
- Sharp serrated knife
- Mixing bowl and spatula
- Pastry brush
- Aluminum foil and parchment paper
Buffalo Chicken Sliders Storage & Make-Ahead
- Fridge: Store cooled sliders in an airtight container for 3–4 days.
- Reheat: Bake covered at 325°F (163°C) for 10–12 minutes, or until warmed through.
- Freeze: Wrap tightly in foil and freeze up to 2 months. Reheat from frozen at 325°F (163°C) for 20–25 minutes, then uncover 5 minutes to crisp.
- Make-Ahead: Assemble up to 8 hours in advance, cover, refrigerate, then bake 3–5 extra minutes.
Serving & Pairings for Buffalo Chicken Sliders
- Serve with carrot and celery sticks plus extra ranch or blue cheese dressing.
- Pair with crisp salads, coleslaw, or oven fries for a complete meal.
- Drinks: Light lagers, pale ales, iced tea, or sparkling lemonade balance the heat.
Pro Tips for Buffalo Chicken Sliders
- Shred smarter: Warm chicken shreds in seconds with a stand mixer—see this quick technique.
- Balance the burn: A teaspoon of honey in the sauce smooths the heat without making sliders sweet.
- Choose your sauce wisely: Consistency and heat vary by brand; classic wing sauce like Frank’s RedHot gives reliable tang and kick.
Buffalo Chicken Sliders FAQ
Can I use canned chicken? Yes—drain well, season generously, and warm it in the sauce so the texture isn’t dry.
What if I don’t like blue cheese? Skip it and use all mozzarella or Monterey Jack; add a little extra ranch for creaminess.
How spicy are these Buffalo Chicken Sliders? Medium heat as written; reduce buffalo sauce by 2–4 tablespoons for mild or add red pepper flakes for extra heat.
