Buffalo Chicken Sliders: Easy, Crowd-Pleasing & Cheesy

The Buffalo Chicken Sliders recipe is the fast, family-friendly bake that turns game day (or any busy weeknight) into a guaranteed win. In this version, tender shredded chicken is tossed with zesty Buffalo-style hot sauce and a touch of creamy dressing, layered with melty cheese inside soft pull-apart rolls, and finished with a garlicky butter glaze that bakes to golden perfection. The sliders slice cleanly, pull apart easily, and deliver that irresistible combo of tang, heat, and cheesy richness in every bite.

Why You’ll Love These Buffalo Chicken Sliders

• 30–35 minutes, start to finish: The filling mixes in minutes with rotisserie or leftover chicken.
• Hands-off bake: Assemble once, then let the oven do the work—no stovetop juggling.
• Crowd-approved flavor: Tangy-spicy sauce + creamy dressing + gooey cheese = universal favorite.
• Party-perfect format: A 12-pack of rolls becomes 12 tidy servings; double the pan for a bigger crew.
• Make-ahead friendly: Assemble and chill; bake right before guests arrive.
• Ultra-flexible: Choose the heat level, cheese, and roll style you like.

What Is Buffalo Chicken Sliders?

Buffalo Chicken Sliders are miniature baked sandwiches that marry shredded chicken with a tangy, spicy Buffalo-style hot sauce and a splash of creamy dressing for balance, then trap that goodness between layers of melty cheese and soft dinner rolls. The assembled slab of rolls is brushed with a quick garlic-herb butter, covered to steam, and baked until the cheese melts and the tops turn glossy. After a brief uncovered bake to lightly crisp the crowns, the sliders are sliced along the roll seams and served hot. They’re everything people love about Buffalo-flavored wings—zest, heat, and cool-creamy contrast—packaged in a tidy, shareable sandwich.

Buffalo Chicken Sliders

These Buffalo Chicken Sliders are the ultimate crowd-pleaser: juicy shredded chicken tossed in tangy Buffalo sauce, layered with melty cheese inside soft rolls, and finished with a buttery garlic glaze. Perfect for game day, potlucks, or quick weeknight dinners—easy to prep, bake, and share.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dinner, Snack

Cuisine American

Servings 12 sliders

Calories 240 kcal

Ingredients

  

Slider Base

• 1 pack soft slider rolls 12-count, dinner or Hawaiian-style
• 3 cups shredded cooked chicken about 1 lb; rotisserie recommended
• 0.75 cup Buffalo-style hot sauce mild to medium, to taste
• 0.25 cup creamy ranch dressing or Greek yogurt with dill and garlic
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp smoked paprika optional, for warmth
• 1 pinch kosher salt & black pepper to taste
• 8 oz shredded cheese mozzarella + cheddar blend recommended

Garlic-Butter Topping

• 4 tbsp unsalted butter, melted or olive oil
• 0.5 tsp garlic powder
• 0.5 tsp Italian seasoning or parsley + oregano
• 1 tsp sesame seeds optional
• 1 pinch kosher salt

Optional Finishes

• 2 tbsp sliced green onions or chives for garnish
• 2 tbsp crumbled soft cheese sparingly, optional
• 0.25 cup extra ranch dressing for drizzling or dipping

Instructions

 

• Step 1 – Heat oven and prep pan: Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
• Step 2 – Mix filling: In a large bowl, toss shredded chicken with Buffalo sauce, ranch, garlic powder, onion powder, paprika, salt, and pepper until well coated and slightly saucy.
• Step 3 – Slice rolls and layer: Slice entire sheet of rolls horizontally. Place bottoms in pan. Layer half the cheese, then the Buffalo chicken, then the rest of the cheese. Top with the upper half of rolls.
• Step 4 – Brush with garlic-butter: Mix melted butter, garlic powder, seasoning, and salt. Brush over roll tops. Sprinkle sesame seeds if using.
• Step 5 – Bake: Cover with foil and bake 15 minutes. Uncover and bake 5–10 more minutes until golden and cheese is melted.
• Step 6 – Rest and serve: Let rest 3–5 minutes. Garnish with green onions and serve with extra ranch.

Notes

Use mild hot sauce for universal appeal, and adjust spice with extra drizzle at the table. To prep ahead, assemble and chill up to 8 hours—add butter glaze just before baking. Tent foil if browning too fast. These freeze well and reheat beautifully in a toaster oven or wrapped in foil in a low oven.

Keyword buffalo chicken sliders, cheesy sliders, easy baked sliders, game day recipes, rotisserie chicken dinner

Ingredients for Buffalo Chicken Sliders

Slider Base

• 1 (12-count) pack soft slider rolls (dinner or Hawaiian-style)
• 2½–3 cups cooked shredded chicken (about 1 lb; rotisserie is perfect)
• ¾ cup Buffalo-style hot sauce (mild to medium, to taste)
• ¼ cup creamy ranch dressing (or plain Greek yogurt with a pinch of dried dill and garlic)
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼–½ tsp smoked paprika (optional, for warmth)
• Kosher salt & black pepper, to taste
• 8 oz shredded cheese (mozzarella for stretch; cheddar or provolone for flavor; a 50/50 mix is great)

Garlic-Butter Topping

• 4 Tbsp unsalted butter, melted (or olive oil)
• ½ tsp garlic powder
• ½ tsp Italian seasoning (or dried parsley + oregano)
• 1 tsp sesame seeds (optional)
• Pinch kosher salt

Optional Finishes

• Thinly sliced green onions or chives
• Crumbled soft cheese for garnish (sparingly, to taste)
• Extra ranch for drizzling or dipping

Yield: 12 sliders.
Time: ~10 minutes prep + 20–25 minutes bake.

Ingredient Notes (Smart Substitutions & Tips)

• Chicken: Any cooked, well-shredded chicken works—rotisserie, poached, pressure-cooked, or leftover baked thighs/breasts. If using canned chicken, drain and pat dry well so the filling doesn’t turn watery.
• Sauce heat level: Start with mild or medium and add more sauce after tasting the dressed chicken. You want a saucy, clingy coating—not soupy.
• Dressing choice: Ranch softens acidity and heat. For an even lighter approach, use plain Greek yogurt seasoned with dried dill, garlic powder, and a splash of lemon.
• Cheese: Mozzarella delivers the best melt; pair with cheddar for flavor. Provolone is nice when you want smooth melt without extra sharpness.
• Rolls: Soft, top-split slider buns or dinner rolls are ideal. Whole-wheat rolls add nuttiness; gluten-free rolls work but may brown faster—tent early if needed.
• Butter glaze: Melted butter is classic; olive oil also works and browns beautifully. Sesame seeds add a bistro finish, while a pinch of sugar in the glaze encourages deeper color if your oven runs cool.
• Add-ins: Finely diced celery for crunch, grated carrot for sweetness, or a handful of chopped herbs for freshness all fit the flavor profile.

Step-by-Step Instructions

Step 1 – Heat the oven and prep the pan

Preheat the oven to 350°F (175°C). Line a quarter sheet pan or small casserole with parchment for easy lifting and cleanup.

Step 2 – Make the Buffalo chicken filling

In a large bowl, toss shredded chicken with Buffalo-style hot sauce, ranch, garlic powder, onion powder, paprika if using, and a few grinds of pepper. Taste and adjust salt, heat, and tang. The mixture should be saucy and cohesive, not runny.

Step 3 – Slice and layer the rolls

Use a long serrated knife to slice the entire sheet of rolls horizontally so you have a slab of bottoms and a slab of tops. Set the bottoms on the prepared pan. Sprinkle half the cheese on the bottoms, pile on the Buffalo chicken, then scatter the remaining cheese. Cap with the top slab of rolls.

Step 4 – Brush with garlic-butter

Whisk melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush over the top buns (use it all). Sprinkle sesame seeds if using.

Step 5 – Bake (covered, then uncovered)

Cover the pan loosely with foil (tent so it doesn’t stick to the tops) and bake 15 minutes to melt the cheese. Remove foil and bake 5–10 minutes more until the tops are golden and lightly crisp at the edges. If your rolls brown too quickly, move the pan to a lower rack or tent again.

Step 6 – Finish and serve

Let sliders rest 3–5 minutes for cleaner slicing. Scatter green onions or chives over the top. Lift the slab out using the parchment, then slice along the roll seams. Serve with extra ranch on the side.

Pro Tips for Success

1. Moist but not messy: The filling should cling to the chicken. If it looks runny, add a small handful of cheese to bind or a tablespoon of plain yogurt to thicken.
2. Layer cheese twice: A base layer under the chicken and a top layer over it creates melty “glue” that holds sliders together.
3. Foil-first bake: Covering traps steam to melt cheese evenly without drying the buns. Uncover to toast the crowns.
4. Use parchment: It keeps the bottoms from sticking and lets you lift the whole slab for easy, neat slicing.
5. Keep heat friendly: Start with mild/medium sauce so everyone can eat; provide extra hot sauce at the table.
6. Make it ahead: Assemble, cover, and refrigerate up to 8 hours. Brush tops right before baking if the butter solidifies. Add 2–3 minutes to the covered bake.
7. Crisp bottoms (optional): Slide the pan onto a preheated sheet for the last 5 minutes or move to the lower rack to focus heat under the rolls.

Flavor Variations

• Ranch & Herb: Stir 1–2 Tbsp chopped chives and parsley into the chicken; finish with more herbs after baking.
• Smoky Chipotle Buffalo: Add ½–1 tsp chipotle powder to the filling for smoky depth; pair with provolone.
• Garlic-Parmesan Buffalo: Increase garlic powder to 1½ tsp, add ¼ cup finely grated Parmesan to the butter glaze, and finish with chopped parsley.
• Veg-Loaded: Fold in ½ cup finely diced celery and ¼ cup grated carrot for fresh crunch and color.
• Extra Cheesy: Layer a few slices of provolone under the shredded cheese for ultra-gooey pull.
• Grilled Twist: Toss warm shredded grilled chicken with sauce for a subtle charred note and slightly firmer bite.

Serving Suggestions

• Party platter: Arrange sliders with carrot and celery sticks and a small bowl of ranch for dipping.
• Game-day spread: Pair with baked potato wedges, a simple green salad, and a fruit tray for balance.
• Weeknight dinner: Serve with roasted broccoli or a chopped salad to round out the plate.
• Lunch boxes: Cool completely, wrap individually, and pack with extra napkins; they reheat well in a toaster oven.
• Slider bar: Set out bowls of sliced pickles, shredded lettuce, and extra sauce so guests can customize.

Storage and Freezing Instructions

• Refrigerate: Cool leftovers and store in an airtight container for up to 3 days.
• Reheat: Warm in a 325°F (165°C) oven for 10–12 minutes (wrap loosely in foil to prevent over-browning), or in a toaster oven until the cheese melts and buns are hot.
• Freeze: Wrap individual sliders tightly, then place in a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 15–18 minutes, or thaw overnight and reheat 8–10 minutes.
• Meal prep tip: Mix and chill the Buffalo chicken filling up to 3 days; assemble and bake when needed.

Nutrition Facts (Per Slider)

Estimated for 12 sliders using 1 lb shredded chicken, ¾ cup Buffalo-style hot sauce, ¼ cup ranch, 8 oz cheese, and the listed butter glaze; values vary by brand and roll type.

Troubleshooting Guide

• Sliders slide apart when cutting: Let the pan rest 3–5 minutes; the cheese sets and acts like glue. Use a long serrated knife in gentle sawing motions.
• Soggy bottoms: Filling was too wet or steam was trapped. Reduce sauce slightly next time, or uncover for the final 10 minutes with the pan on a preheated sheet.
• Cheese didn’t melt evenly: Oven hot spots or too-short covered bake. Keep covered the full 15 minutes, then uncover to toast.
• Too spicy: Stir in more ranch or a tablespoon of Greek yogurt; it cools things down fast.
• Not spicy enough: Drizzle extra hot sauce over the chicken layer before adding the top cheese, or serve with hot sauce at the table.
• Tops browned too fast: Tent with foil in the final minutes or move to a lower rack.

FAQ About Buffalo Chicken Sliders

TastyInspo Notes

• Season smart: Taste the filling before you assemble; the sauce, ranch, and spices should taste slightly bold—buns will mellow the seasoning.
• Two-cheese strategy: A mild melter for pull plus a sharper cheese for flavor creates a slider that hits both texture and taste.
• Butter discipline: Don’t skip the glaze; it keeps buns supple and adds aroma that makes the platter irresistible.
• Slice with confidence: Lift the whole slab out by the parchment, then slice along seams for neat, hand-friendly portions.
• Balance the plate: Crunchy raw veggies (celery, carrots) are the perfect cool counterpoint to the warm, saucy sliders.
• Double the batch: One pan never lasts. Assemble two and bake back-to-back—first covered bake for both, then finish each uncovered for color.

Final Thoughts

These Buffalo Chicken Sliders deliver everything you want from a party platter or easy dinner: bold flavor, molten cheese, soft buns, and the kind of hands-off cook time that frees you to enjoy the moment. Master the simple rhythm—mix a well-seasoned filling, layer cheese above and below, brush with a flavorful butter, and bake covered before crisping the tops—and you’ll have a fast, repeatable crowd-pleaser in your rotation. Keep a pack of rolls, a pouch of hot sauce, and a rotisserie chicken on standby, and these sliders can be in the oven any time the craving hits.