Buffalo Chicken Sliders

Buffalo Chicken Sliders are my go-to party appetizers when I need something quick that feeds a crowd and disappears fast. Guests love pulling them apart and watching the mozzarella stretch with every bite. They bake in one pan with garlic butter turning the tops golden and shiny while buffalo sauce soaks into Hawaiian rolls. I make them for Super Bowl parties, game day gatherings, tailgates, potlucks, patriotic holidays, and summer cookouts because they're easy, handheld, and crowd-pleasing.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Appetizer, Dinner Party, Main Course, Snack

Cuisine: American

Keyword: Buffalo Chicken Sliders

Servings:

Calories: 317kcal

Author: Mandy Applegate

Equipment

Ingredients

3 ½ cups cooked chicken shredded
½ cup buffalo sauce
½ cup ranch dressing
2 tablespoons honey
2 cups mozzarella cheese shredded
½ cup Parmesan cheese freshly grated
12 Hawaiian rolls
4 tablespoons butter melted
1 teaspoon Italian seasoning
1 teaspoon garlic minced

US Customary - Metric

Instructions

Preheat to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, mix shredded chicken with buffalo sauce, ranch dressing, and honey until well coated.
3 ½ cups cooked chicken, ½ cup buffalo sauce, ½ cup ranch dressing, 2 tablespoons honey
Slice the Hawaiian rolls in half horizontally. Place the bottom halves on the prepared baking sheet.
12 Hawaiian rolls
Spread the buffalo chicken mixture evenly over the rolls. Sprinkle mozzarella and Parmesan cheeses on top. Place the top halves of the rolls back on.
2 cups mozzarella cheese, ½ cup Parmesan cheese
In a small bowl, combine melted butter, Italian seasoning, and garlic. Brush most of it over the tops of the rolls, saving a little for later.
4 tablespoons butter, 1 teaspoon Italian seasoning, 1 teaspoon garlic
Cover with foil and bake for 15–20 minutes, until heated through and the cheese is melted.
Uncover and bake for an additional 5 minutes, until the tops are golden and slightly crisp.
Brush the tops with the reserved butter for a glossy finish. Cool slightly, then cut into individual sliders. Serve warm and enjoy!

Video

Notes

Here are a few things I keep in mind when making these buffalo chicken sliders to keep them flavorful every time:

Choose your chicken: Grab shredded rotisserie chicken from the store and shred it to save time, or use leftover grilled or baked chicken breast to make prep faster.

Adjust seasoning and spice level: Taste the spicy chicken buffalo mixture before assembling. Add a pinch of salt or garlic powder if it needs more seasoning, or cayenne pepper or hot sauce for extra heat.

Don't skip the honey: The honey balances out the heat from the buffalo sauce and keeps the filling from being one-dimensional or too spicy for people who don't love extreme heat.

Swap the cheese: Use cheddar, Monterey Jack, or pepper jack instead of mozzarella if you want to change the flavor. Cheddar adds sharpness, Monterey Jack's milder and melts smoothly, and pepper jack brings extra heat.

Bake the right way for the best texture: Cover with foil first to trap steam and melt the cheese, then uncover for the last 5 minutes to crisp the tops. Brush the garlic butter before and after baking for a glossy, golden finish.

Store properly: Keep assembled sliders refrigerated in an airtight container for 2 to 3 days, or wrap the uncut slab with plastic wrap and foil, then freeze in a freezer bag for up to 3 months. Thaw and reheat in the oven or toaster oven.

Nutrition

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