Description
Spicy, cheesy buffalo chicken sliders baked inside soft Hawaiian rolls with garlic‑herb butter.
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups shredded cooked chicken
- Ranch dressing (to taste)
- Hot sauce / Buffalo sauce (to taste)
- Salt and black pepper
- Shredded cheese (Mexican blend, cheddar, or Colby Jack)
- Unsalted butter, melted
- Garlic powder
- Italian seasoning
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a bowl, mix shredded chicken, ranch dressing, hot sauce, salt, and pepper until well combined.
- Slice the Hawaiian rolls in half horizontally (keeping them connected as a slab). Place the bottom half in a 9×13‑inch baking dish.
- Spread the buffalo chicken mixture evenly over the bottom rolls. Top with shredded cheese.
- Place the top half of the rolls over the filling.
- In a small bowl, whisk melted butter with garlic powder and Italian seasoning. Brush generously over the tops of the rolls.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 5 minutes, until the tops are golden and cheese is melted.
- Let rest briefly, slice between the rolls, and serve warm (with optional pickles, celery, extra Ranch or blue cheese dressing).
Notes
- You can assemble the sliders ahead (without butter brushing) and bake later.
- Adjust the amount of hot sauce for milder or spicier flavor.
- Add extras like jalapeños, bacon, or extra toppings before baking.
- Leftovers keep for ~3 days in fridge; reheat in a 325 °F oven for ~10 minutes for best texture.
- To freeze: wrap individual sliders after baking, reheat in foil at lower temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main
- Method: Baking
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 slider
- Calories: 224
- Sugar: 3.1g
- Sodium: 549mg
- Fat: 10.6g
- Saturated Fat: 1.7g
- Unsaturated Fat: –
- Trans Fat: 0g
- Carbohydrates: 18.9g
- Fiber: 0.6g
- Protein: 12.1g
- Cholesterol: 31mg
