So Here’s the Thing About These Buffalo Chicken Sliders…
I always find myself whipping these up when my brain just can’t handle another boring chicken dinner (no offense to those of you who still love plain grilled breasts—bless you!). Actually, the first time I made Buffalo Chicken Sliders, it was a total hail Mary for a game night where I realized way too late that we were out of chips. I basically just raided the fridge and hoped for the best. To my surprise, these disappeared faster than anything I’d ever made, and someone even licked the baking sheet. No judgment. There’s something about buttery rolls, spicy chicken, and melty cheese that makes people forget their manners. My cousin Laura still brings up “that night you almost burned the bread but it tasted amazing” every time. (And she’s not wrong, I’m a bit heavy-handed with the broiler.)
Why You’ll Love This—Or At Least Why I Do
I make these when I’m craving that hot wing flavor but don’t want sticky fingers (well, okay, less sticky). The little buns are a hit at potlucks and I’ve noticed my family will inhale a whole batch before halftime—we’re talking serious snack monsters here. Plus, I almost always have leftover rotisserie chicken to use up or, if I’m honest, I just pull some frozen tenders out and call it a day. (If you don’t have the right cheese, literally any gooey cheese works; last time I threw in some Swiss when I was out of cheddar and it wasn’t half bad, even though I was skeptical.) And yes, I’ve tried fancy blue cheese crumbles too, but I might be the only one in my house who actually likes that. Does anyone else out there actually like blue cheese or is it just me?
What You Need (And What You Can Get Away With)
- About 2 cups cooked chicken—shredded or chopped (rotisserie is perfect, but I’ve also used leftover grilled, or even poached—honestly, it all works. In a pinch, I’ve used frozen nuggets, just chopped up.)
- 1/2 cup Buffalo wing sauce—Frank’s RedHot is my go-to, but my grandma swore by Texas Pete (and honestly, whatever you have will do)
- 1/4 cup ranch dressing (Sometimes I mix in a tiny bit of blue cheese dressing for extra tang. Or just skip if ranch isn’t your thing—no judgment!)
- 1 cup shredded cheddar cheese, or mozzarella, or whatever’s lurking in your cheese drawer (I once grabbed pepper jack—accident, but delicious!)
- Slider rolls or mini brioche buns (King’s Hawaiian is my family’s pick, but any soft roll will be just fine—I’ve even used hot dog buns in a pinch, chopped up, though it’s not pretty)
- 2 tbsp melted butter, for brushing on top (sometimes I forget this step and regret it)
- Optional toppings: Thinly sliced green onions, extra sauce, or pickles—if you’re into that sort of thing. My kiddo puts chips in his—kids, huh?
How I Actually Make Them (Wobbles and All)
- First, shred your chicken. Sometimes I just rip it apart with my hands because who has time for forks? Toss the chicken in a big-ish bowl.
- Pour on that Buffalo sauce. Start with half; taste, and add more if you’re feeling wild. Stir it up so every piece gets a good coating. (This is where I usually sneak a taste—quality control, right?)
- Mix in your ranch dressing. Makes it creamy and kinda cuts the heat. Or you can skip, but you’ll be missing out (in my humble opinion).
- Slice your rolls in half horizontally, leaving the bottoms connected if you can—it makes this less fiddly, but I’ve totally whacked them all apart by accident and nobody cared.
- Spread your chicken mixture evenly over the bottom half of the rolls. Sprinkle cheese all over it—be generous here. No one likes a stingy slider.
- Pop the tops on, brush with melted butter (don’t skip this unless you want sad, dry bread, trust me). Sprinkle with a little extra cheese or green onion if you’re feeling fancy.
- Bake at about 175°C (350°F) for 12-15 minutes—until cheese is melty and the buns are golden. (But if you’re like me and always wandering away, keep an eye out the last 2 min. Nearly burned them more than once!)
- Let them cool for a sec before you try to pull them apart, unless you’re keen on molten cheese burns (been there, learned nothing).
Notes I Wish Someone Had Told Me
- If your sauce is too runny, toss in a handful of extra chicken or even a little shredded carrot! I didn’t believe it at first, but it works.
- Sometimes I assemble them hours ahead and bake right before guests come—works great. On second thought, they’re even better if you let them sit a few minutes after baking so the flavors get a bit cozier.
- No, you don’t need fancy rolls. White sandwich bread cubes work in a (hungry) emergency. Though, that one time with the rye bread… eh, wouldn’t repeat it.
Some Strange & Decent Variations
- Once I swapped ranch for sriracha mayo—spicy enough to kick me in the teeth, but the teenagers loved it.
- For a party, I doubled the butter and added garlic powder on top: kinda messy, but so good.
- Tried veggie crumbles instead of chicken one time; texture was weird, but it did the trick for Meatless Monday.
- Pineapple slices (don’t ask, blame that viral TikTok recipe); not for me, but hey, maybe you’ll like it?
Stuff You’ll Need (Or How I Sometimes Improvise)
- Baking dish or sheet—if you don’t have one, just use a cast iron skillet (I actually prefer it, but don’t tell my baking sheet).
- Mixing bowl (one is enough; I’ve used an old salad bowl in a pinch)
- Bread knife for splitting rolls, or your hands if you like to live dangerously
- Basting brush for butter, or just a spoon—no one’s grading you
Can You Save Leftovers? (Good Luck!)
If you actually have leftovers (in my house, fat chance), just pack them into a plastic tub and fridge them. They’ll be good for a day or two, maybe three before things get a bit soggy. Reheat them in a low oven—they bounce back okay, but honestly, they never last more than one day when I’ve got hungry kids raiding the kitchen at midnight.
How I Like to Serve ‘Em (And You Can Too)
I pile ‘em high on a platter, scatter a handful of carrot and celery sticks around just to make myself feel better (sure, have a green onion garnish if you’re feeling posh). Oh, and we always serve with an extra bowl of ranch or blue cheese dip. Sometimes, chips on the side if I’m feeling party mode. Once, I did tater tots for a crowd—total hit!
Little Things I Learned the Hard Way
- Don’t try microwaving to melt the cheese—comes out weirdly chewy, I don’t recommend it.
- Let the sliders rest a minute after baking. I rushed this step once—slippery chicken everywhere, half the cheese right on the counter. Oops.
FAQ—Stuff People Actually Ask Me
- Can I use raw chicken?
Actually, I wouldn’t. The magic here is in using pre-cooked chicken—it’s what makes these so fast. If you only have raw, cook it through first, then proceed. - Do they freeze well?
Eh, not really. I tried freezing a batch and they went a bit soggy. Much better fresh! But if you must, wrap them tight and re-heat in the oven—not the microwave. - My store doesn’t have slider rolls. Use something else?
Yep! Dinner rolls, even (split) English muffins. I read someone uses small ciabatta rolls. Be brave. - Sauce too spicy for kids?
Just add more ranch or a bit of cream cheese to mellow it out. My little guy likes just a smear of Buffalo with loads of cheddar—hardly spicy at all. - Can I make a double batch?
Oh, for sure. Just use a bigger dish, or two trays. I do this for parties and, honestly, should probably always double it.
If you want to geek out with sauces, check out Frank’s RedHot recipes or read up on slider ideas at Serious Eats sliders. Always something new to try!
Somehow, making these sliders is the kind of thing that makes even a regular Wednesday feel like a treat, or at least like less of a slog, and isn’t that exactly what we need sometimes? Anyway—enjoy your Buffalo Chicken Sliders; let me know if you come up with any wild combos (just not pineapple, please, my taste buds are still recovering).
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 8 slider buns
- 1 cup shredded mozzarella cheese
- 1/4 cup ranch dressing
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
Instructions
-
1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
2In a mixing bowl, combine shredded chicken and buffalo wing sauce until evenly coated.
-
3Slice the slider buns in half horizontally and place the bottom halves on the prepared baking sheet.
-
4Evenly spread the buffalo chicken mixture over the buns. Sprinkle shredded mozzarella cheese on top.
-
5Place the top halves of the buns over the chicken and cheese. Brush the tops with melted butter mixed with garlic powder.
-
6Bake for 12-15 minutes, until the cheese is melted and the sliders are golden. Drizzle with ranch dressing and garnish with chopped green onions before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260cal
Protein:
15 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
