This recipe for Buffalo Chicken Sliders brings the perfect combination of spicy, cheesy, and savory into one bite-sized sandwich. I toss tender shredded chicken in creamy Ranch and tangy hot sauce, then layer it all between soft Hawaiian rolls with loads of melty cheese. Brushed with a garlic-herb butter and baked until golden and gooey, these sliders are pure comfort food.
Why You’ll Love This Recipe
I love how easy and fast these sliders come together—just 10 minutes of prep and a quick bake. They’re perfect for feeding a crowd at game night, a casual dinner, or a weekend get-together. The balance of creamy, spicy, and cheesy flavors makes these sliders irresistible. Plus, they’re endlessly customizable depending on what cheese or sauce I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Hawaiian Sweet Rolls
Shredded chicken (I like using leftover chicken or rotisserie for convenience)
Ranch dressing
Hot sauce (Frank’s Buffalo sauce is my go-to)
Salt and black pepper
Shredded cheese (Mexican blend, cheddar, or Colby jack all work great)
Unsalted butter (melted)
Italian seasoning
Garlic powder
Directions
I start by preheating the oven to 350°F.
In a large bowl, I mix the shredded chicken with Ranch dressing, hot sauce, salt, and pepper until fully combined.
I slice the Hawaiian rolls in half horizontally and place the bottom halves in a 9×13-inch baking dish.
I spread the buffalo chicken mixture evenly over the rolls and sprinkle shredded cheese over the top.
I close the sliders with the top halves of the buns.
In a small bowl, I mix melted butter with garlic powder and Italian seasoning, then brush it generously over the tops of the buns.
I cover the dish with foil and bake for 15 minutes. Then I remove the foil and bake another 5 minutes until the cheese melts and the tops are golden.
Once baked, I serve them warm, often with pickles, celery sticks, and a side of Ranch or Blue cheese for dipping.
Servings and timing
This recipe makes 12 sliders and takes 30 minutes total—with 10 minutes of prep and 20 minutes in the oven. Perfect for a quick appetizer or easy meal.
Variations
I sometimes swap Ranch for Blue cheese dressing for a bolder flavor.
To tone down the spice for kids, I reduce or skip the hot sauce altogether.
Adding sliced jalapeños gives the sliders an extra punch.
For a different flavor profile, I use BBQ sauce instead of hot sauce and Ranch.
Storage/Reheating
I store leftover sliders in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 325°F for about 10 minutes until warmed through. Microwaving works in a pinch, but the buns can get soggy, so I prefer the oven for best texture.
FAQs
Can I make these ahead of time?
Yes, I often assemble the sliders a few hours in advance and store them covered in the fridge. When ready to serve, I bake them as instructed.
Can I freeze these buffalo chicken sliders?
I can freeze them before baking by wrapping the dish tightly in foil and storing it for up to 2 months. When ready, I thaw in the fridge overnight and bake as directed.
Does the chicken need to be shredded?
Yes, shredded chicken works best here to mix evenly with the sauce and make the sliders easy to eat. I use leftover cooked chicken or rotisserie for convenience.
Can I make these in a toaster oven?
Absolutely. If my toaster oven fits a small baking dish, I just reduce the recipe accordingly and follow the same steps and temperature.
Can I use blue cheese dressing instead of Ranch?
Definitely. If I prefer the tangier flavor of blue cheese, I swap it in place of Ranch for a different spin on the sliders.
Conclusion
These Buffalo Chicken Sliders are one of my favorite crowd-pleasing recipes. They come together fast, pack tons of flavor, and are endlessly customizable. Whether it’s for a party, game day, or a laid-back family dinner, I always find myself reaching for just one more
