Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!
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Why You’ll Love This Shredded Buffalo Chicken Sliders Recipe
What You Want for Game Day. These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.) If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!
Easy Enough for Any Day. Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
Feeds a Crowd. This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, there’s plenty to go around. Plus, if you need even more than 12, this recipe is easy to double.
How to Make Buffalo Chicken Sliders
The Ingredients
Hawaiian Sweet Dinner Rolls. You know you love them! They add a light sweetness that pairs well with the spicy shredded chicken filling in these sliders.
Shredded Chicken Breast. Here’s a primer: How to Make Shredded Chicken.
Hot Sauce. I like to use Frank’s RedHot or Frank’s Buffalo sauce.
Ranch Dressing. I use a Greek-yogurt based dressing. You can use store-bought, homemade, or whatever’s hanging out in your fridge right now.
Garlic Powder. For garlic flavor without the bite of fresh.
Cheese. I recommend shredded mozzarella, provolone, or Havarti cheese; they’re all good melters and that’s what you want in these Buffalo chicken sliders. (Sorry blue cheese, we’ll save you for Buffalo Chicken Pizza.)
Unsalted Butter and Italian Seasoning. For brushing over the tops of the rolls so they get golden, crispy, and DELICIOUS.
The Directions
Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.
Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder.
Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.
Add the Remaining Cheese. Pile. It. ON.
Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.
Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!
What to Serve with Buffalo Chicken Sliders
Fries. If you’re making these Buffalo chicken sliders as a main dish, pair them with Homemade Fries or Air Fryer Sweet Potato Fries to round out your meal.
Chips. Air Fryer Potato Chips are crispy and delightful!
More Party Snacks. Put together a crowd-pleasing party spread with Carne Asada Fries, Mexican Corn Dip, and these Buffalo chicken sliders.
Recipe Tips and Tricks
Get a Head Start. You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.
Shred Your Own Cheese for the Meltiest Results. If you’re going for the gooey-est, cheese-pully-est (okay, these aren’t words) Buffalo chicken sliders, grate your own cheese from the block. Bagged shredded cheese doesn’t melt as smoothly since its tossed in an anti-caking agent to keep it from clumping in the bag.
Make the Amount You’ll Eat. Buffalo chicken sliders are best served fresh, so if you don’t think you’ll eat them all in one go, I recommend assembling and baking one half of the sliders and then assembling and baking the other half the next day.
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Buffalo Chicken Sliders
Creamy Buffalo ranch chicken filling piled into soft Hawaiian rolls with melty cheese, then baked to melty perfection, these easy Buffalo chicken sliders are a game day winner!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12sliders
Calories 254kcal
Author Erin Clarke / Well Plated
Ingredients
1(12-ounce) package Hawaiian sweet dinner rollssuch as King’s Hawaiian
3cupsshredded chicken breastabout 8 ounces cooked; see How to Cook Shredded Chicken
¾cuphot saucesuch as Frank’s RedHot or Frank’s Buffalo
¼cupranch dressingI use a Greek-yogurt based
1teaspoongarlic powder
2cupsshredded mozzarellaprovolone, or Havarti cheese, divided
3tablespoonsunsalted buttermelted
1teaspoonItalian seasoning
Instructions
Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
Notes
TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.
