If you’re in the mood for some tasty buffalo chicken sliders, this recipe has you covered! These sliders pack all the flavor of classic buffalo chicken wings in a fun, bite-sized form.
This buffalo chicken sliders recipe deals with quick preparation, cheese melting problems, soggy buns, uneven baking, and flavor adjustments for different spice preferences.
I remember one time, I was in a pinch for a last-minute gathering and whipped these up. They’re so quick, only about 25 minutes total, that I didn’t even break a sweat. But I did learn that adding a little extra ranch dressing helps balance the spice perfectly.
This recipe really stands out because it’s simple and reliable, with just a handful of ingredients. You’ll be thrilled to see how the flavors meld together while they bake for about 15 minutes, resulting in gooey cheese and those soft rolls that are hard to resist.
If you’re after something just as comforting, give my Buffalo Chicken Breast a try next!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the slider buns containing wheat flour.
- The recipe contains cream cheese and cheddar cheese, so it is unsuitable for vegan diets.
- This recipe does not meet dairy-free diets because of the cream cheese, cheddar cheese, and butter.
- The recipe suits keto and low-carb diets since it mainly contains chicken, buffalo sauce, and cheese.
- The recipe is nut-free as none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Incredibly Flavorful The combination of buffalo wing sauce and ranch dressing creates a bold and tasty experience in every slider. With just the right amount of spice, you won’t be able to resist going back for more.
- Super Quick Prep With only 10 minutes of prep time, you can whip up these sliders in a flash. Once the sliders are in the oven for about 15 minutes, you can focus on enjoying the fun moments with friends and family.
- Easy to Customize These sliders are simple to tweak based on your preferences. Want more heat? Add an extra splash of buffalo sauce. Prefer milder flavors? Just use a little less sauce for a crowd-pleasing option that suits everyone.
- Perfect for Sharing Making 24 sliders means they’re ideal for parties or gatherings. Whether it’s game day or a casual get-together, these sliders will definitely get everyone in the mood to snack and socialize.
How To Make Buffalo Chicken Sliders
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 sliders 1x
- Category: appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Delicious Buffalo Chicken Sliders made with shredded chicken, cheese, and a flavorful sauce, perfect for gatherings.
Ingredients
- 1 rotisserie chicken shredded (about 3–4 cups / 240 – 320 grams shredded chicken)
- 2 packages King’s Hawaiian rolls (12 count each, total 24 rolls)
- 8 ounces (227 grams) shredded Monterey Jack cheese
- ½ cup (120 ml) buffalo wing sauce
- ½ cup (120 ml) ranch dressing
- 1 teaspoon (5 ml) cajun seasoning
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- 3 tablespoons (45 ml) unsalted butter, melted
- ½ teaspoon (2.5 ml) Italian seasoning
Instructions
- Step 1: Preheat Your Oven: Set the oven to 350°F (175°C). Spray a large baking dish or rimmed baking sheet with cooking spray. Set aside.
- Step 2: Mix Ingredients Well: Place shredded chicken in a large bowl. Add ½ cup buffalo wing sauce, ½ cup ranch dressing, 1 teaspoon cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir to evenly coat the chicken with the sauce and seasonings.
- Step 3: Slice the Rolls: Using a large serrated knife, carefully slice each King’s Hawaiian roll horizontally as you would a bagel, separating the tops from the bottoms. Do not separate the rolls individually—keep the 12 rolls attached as a single sheet for top and bottom. Place the bottom layer cut side up in the prepared baking dish.
- Step 4: Layer Cheesily: Sprinkle half of the shredded Monterey Jack cheese evenly over the bottom layer of rolls. Evenly distribute the buffalo chicken mixture on top of the cheese layer. Sprinkle the remaining cheese over the chicken mixture. Place the top halves of the rolls on top to form the sliders.
- Step 5: Brush with Butter: In a small bowl, combine the melted unsalted butter with ½ teaspoon Italian seasoning. Brush the butter mixture evenly over the tops of the rolls to add flavor and promote browning.
- Step 6: Bake Until Done: Bake the sliders in the preheated oven for 10-15 minutes. Look for melted cheese and lightly browned tops as indicators the sliders are ready to serve.
Notes
- Room Temperature: Store the sliders in an airtight container at room temperature for up to 2 days to keep buns soft and filling intact.
- Refrigeration: Keep sliders in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.
- Freezing: Wrap sliders tightly in plastic wrap and then aluminum foil. Place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before reheating.
- If sliders remain soggy, add 1 tablespoon cornstarch to the chicken mixture before assembly to absorb excess moisture.
- For uneven cheese melting, slice cheese into approximately 1-inch pieces and distribute evenly before baking.
- If tops brown too quickly, cover the baking dish loosely with aluminum foil after 10 minutes and continue baking to melt cheese without burning.
- If the sliders feel dry, add an extra 2 tablespoons ranch dressing to the chicken mixture before layering for added moisture.
- For make-ahead preparation, chill the assembled sliders in the refrigerator for 1 hour before baking to prevent overbrowning and help flavors meld.
- Reheat in a preheated oven at 350°F (175°C) until the cheese is melted and sliders are warmed through. Time will vary depending on quantity but expect about 10 minutes.
- Serve with sweet potato fries or coleslaw for a classic pairing.
- Fresh cucumber salad or roasted asparagus can also complement these sliders well.
- Use the buffalo chicken mixture in buffalo chicken tacos, wraps, baked potatoes, or pasta salads.
- Drizzle additional ranch or blue cheese dressing on top before serving.
- Sprinkle fresh green onions over the sliders for brightness and crunch.
- Use shredded rotisserie chicken for a savory, convenient, and flavorful base.
- Choose a buffalo wing sauce brand you prefer, such as Frank’s RedHot, to get the signature tangy heat.
- King’s Hawaiian rolls provide a sweet, soft bun that balances the spicy filling.
- Monterey Jack cheese melts smoothly; cheddar can substitute if a sharper flavor is preferred.
- Melted unsalted butter brushed on top ensures a crispy and golden exterior with Italian seasoning adding subtle herb flavor.
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cooked chicken: Use shredded rotisserie chicken for convenience and flavor. This gives a savory base that complements the buffalo sauce perfectly.
- Buffalo sauce: Choose a brand you love, like Frank’s RedHot. The sauce adds the signature tangy heat that defines buffalo flavor!
- Cream cheese: Opt for a softened, full-fat variety which adds creaminess. It helps bind ingredients while giving richness that balances the heat.
- Cheddar cheese: Shredded sharp cheddar works well for a bold flavor. It melts beautifully and adds a nice, gooey texture to the sliders!
- Slider buns: Go for soft, whole wheat sliders to add a hint of nuttiness. They’ll hold up well against the filling without falling apart.
- Green onions: Use fresh green onions for a crunchy, mild bite. They brighten up the sliders and add a fresh touch to each bite.
- Butter: Melted butter brushed on the buns creates a golden, crispy exterior. It ensures a satisfying crunch when you bite into them.
Recipe Tips
- If the sliders remain soggy, add 1 tablespoon of cornstarch to the chicken mixture before layering it to help absorb excess moisture.
- For uneven melting, slice the cheese into smaller pieces, approximately 1 inch, and distribute them evenly before topping the sliders.
- If the tops brown too quickly, cover the dish with aluminum foil 10 minutes into baking to allow the cheese to melt without burning.
- When the sliders seem dry, add an extra 2 tablespoons of ranch dressing to the chicken mixture for added moisture before assembly.
- If you’re making these in advance, chill them for 1 hour before baking to prevent overbrowning and allow flavors to mingle better.
Serving Suggestions
Serve with sweet potato fries or a side of coleslaw. A fresh cucumber salad or roasted asparagus works well too.
Use to make buffalo chicken tacos or a buffalo chicken wrap. Add to a baked potato or mix into a pasta salad.
Top with a drizzle of blue cheese dressing or additional ranch. A sprinkling of fresh green onions adds brightness.
Recipe variations
- You can use ground chicken instead of shredded rotisserie chicken for these buffalo chicken sliders. Add 1 teaspoon of smoked paprika for a smoky undertone in the seasoning.
- You can use blue cheese dressing instead of ranch to add a tangier flavor. Add ½ teaspoon garlic powder to the buffalo sauce mix for an extra kick.
- Either Monterey Jack or cheddar cheese works well to melt over the sliders. If using cheddar, start with 6 ounces to balance the stronger flavor intensities.
- If making fewer sliders, you can halve the entire recipe to 12 sliders and reduce the buffalo wing sauce and ranch dressing to ¼ cup each. Try pairing with Bruschetta Chicken for a meal variety.
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How to Store?
To keep your buffalo chicken sliders fresh and delicious, follow these storage tips:
Room Temperature: Store sliders in an airtight container at room temperature up to 2 days, keeping buns soft and filling intact.
Refrigeration: Place buffalo chicken sliders in an airtight container in the refrigerator up to 5 days, retaining freshness and flavor.
Freezing: Wrap sliders in plastic wrap and aluminum foil, place in a freezer container up to 3 months. Thaw at room temperature before reheating.
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