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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Buffalo chicken sliders are EXACTLY 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!
- 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!)
- 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, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.
5 Star Review
“I brought these sliders to a potluck, and they were the star of the show! They’re the perfect finger food—easy to grab and packed with flavor.”
— Natasha —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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 freshly shredded (not pre-shredded from a bag!) 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.
How to Make Buffalo Chicken Sliders
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. (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.)
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.
Buffalo Chicken Sliders
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Ingredients
- 1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
- 3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
- ¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
- ¼ cup ranch dressing I use a Greek-yogurt based
- 1 teaspoon garlic powder
- 2 cups shredded mozzarella provolone, or Havarti cheese, divided
- 3 tablespoons unsalted butter melted
- 1 teaspoon Italian 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.
Nutrition
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I brought these sliders to a potluck, and they were the star of the show! They’re the perfect finger food—easy to grab and packed with flavor. I loved how I could prepare the chicken in advance and just assemble them when I got there. I even had people asking for the recipe. It felt great to share something so delicious!
Makes me so happy to hear, thank you Natasha!
I was in the mood for something different, and these offered the perfect twist on traditional sliders. My kids are pretty picky eaters, but they absolutely loved these Buffalo chicken sliders! It’s always a win when I can get them excited about dinner, and I loved how simple the recipe was. I’ll definitely be making these again soon!
Great to hear! Thank you Jackie!
I made a double batch of these sliders, and I’m so glad I did! They reheated beautifully for lunch the next day, and the flavors were even better after sitting overnight. I tossed them in the microwave, and they tasted just as delicious. I love recipes that work well for leftovers, and this one is a keeper!
So great to hear, thank you Sandra!
Watching the Super Bowl and eating your delicious Buffalo Chicken Sliders on my homemade whole wheat pan rolls (An Oregon Cottage recipe). Simply scrumptious, Erin. GO CHIEFS
Thank you Pam!
Used this recipe for a graduation party. Worked perfectly tripling. The sliders disappeared. I used pre shredded cheese Colby Jack for time saving but if I make again I will shred myself.
Makes me so happy to hear, Lee! THANK YOU!
Loved how quick this recipe was. The chicken soaked up all that Buffalo sauce flavor, and the cheese melted into every bite. They were messy but in a good way. My teenage son asked if I could make them again this weekend, so I’d say they were a success.
Great to hear, Elizabeth! Thank you!
I made these for my kids and their cousins and they loved them. They weren’t too spicy for the younger ones, which I was worried about. I liked that everything bakes together in one pan and less cleanup for me. I might add a bit of chopped green onion next time for extra flavor.
So glad to hear, Chloe! Thank you!