Name: Buffalo Chicken Sliders Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups rotisserie chicken, shredded; 1/2 cup Ranch dressing; 1/2 cup Frank’s buffalo sauce; 1 cup cheddar cheese, shredded (divided); 1 cup mozzarella cheese, shredded (divided); 1 package King’s Hawaiian Rolls (12 count); 1/4 cup butter, melted; 1/2 teaspoon garlic powder

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Introduction

Buffalo Chicken Sliders are a perfect game day treat or party snack, combining tender shredded chicken with tangy buffalo sauce and creamy ranch. These bite-sized sandwiches are topped with melty cheese and baked to golden perfection, making them irresistibly delicious and easy to share.

A close-up of a sandwich on a white plate with a white marbled surface, showing two thick layers of soft, golden brown bread rolls. Between the top and bottom bread layers, there are two thick layers of creamy orange chicken filling with shredded texture, oozing slightly over the edges. The upper bread layer is shiny and smooth, with tiny crumbs on the surface. In the blurry background, there is a clear bottle with red sauce. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups rotisserie chicken (shredded)
1 package Kings Hawaiian Rolls (12 count)
1/2 cup Ranch dressing
1/2 cup Frank’s buffalo sauce
1/4 cup butter (melted)
1/2 teaspoon garlic powder
1 cup cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)

Instructions

Step 1: Preheat your oven to 350° F.
Step 2: In a small bowl, combine the melted butter and garlic powder; set this mixture aside.
Step 3: In a separate bowl, mix together the shredded chicken, Ranch dressing, half of the shredded cheddar and mozzarella cheeses, and buffalo sauce until well combined.
Step 4: Carefully split the Hawaiian rolls in half horizontally and place the bottom halves in a 9×13-inch baking dish that has been sprayed with cooking spray.
Step 5: Evenly spread the buffalo chicken mixture over the bottom halves of the rolls, then sprinkle the remaining shredded cheeses on top.
Step 6: Place the top halves of the rolls over the cheese layer and brush the tops generously with the melted butter and garlic mixture.
Step 7: Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Step 8: Remove the foil and continue baking for another 5 minutes, or until the slider tops are golden brown and the cheese is bubbly.
Step 9: Remove from the oven, slice into individual sliders, and serve warm.

Tips & Variations

For extra heat, add a few dashes of hot sauce to the chicken mixture before assembling.
Try using pepper jack cheese instead of mozzarella for a spicy twist.
Serve with celery sticks and extra ranch dressing on the side for a classic buffalo experience.
To make ahead, assemble the sliders and refrigerate them for up to 24 hours before baking.

Storage

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350° F for about 10 minutes or until warmed through to keep the buns from getting soggy. Microwaving is quicker but may result in softer rolls.

How to Serve

A close-up of a creamy chicken sandwich on a white plate set on a white marbled surface, featuring a soft, golden-brown, slightly shiny top bun. Beneath the bun is a thick layer of shredded chicken mixed with a smooth, orange sauce, giving a rich, moist texture. Below this is a fluffy, lightly toasted middle bun layer soaked with more of the creamy orange sauce, sitting on another pile of shredded chicken and sauce, resting on the bottom soft white bread. The sandwich looks very full and messy, with sauce dripping slightly around the edges. In the background, a glass bottle of red sauce is blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade buffalo sauce instead of store-bought?

Absolutely! Homemade buffalo sauce made with hot sauce and melted butter works perfectly and lets you customize the spice level.

Can I freeze Buffalo Chicken Sliders?

Yes, you can freeze them before baking. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.