These easy Buffalo Chicken Sliders are everything you love about buffalo wings, spicy, cheesy, and creamy, all tucked between soft Hawaiian rolls.
They’re the kind of crowd-pleasing finger food that disappears faster than you expect, making them perfect for game days, parties, or a fun weeknight dinner.
Each bite is packed with shredded chicken coated in buffalo sauce and ranch dressing, then topped with melted cheese and a buttery ranch glaze. This is simply your favorite buffalo chicken dip stuffed in between fluffy Kings Hawaiian rolls!
Serve them warm with crunchy carrot and celery sticks, potato chips, and a side of ranch dressing for dipping.
If you love easy sliders, you’ll also enjoy my Big Mac sliders and BBQ chicken sliders.
New to making these mini sandwiches? You will find my how to make sliders guide helpful; it’s packed with simple tips for party-perfect sliders every time.
The best part…
- Fast and easy: Made with rotisserie chicken and ready in about 30 minutes.
- Perfect for gatherings: Feeds a crowd with minimal effort.
- Customizable: Adjust the spice level or cheese to suit your taste.
- Great for leftovers: Tastes just as good reheated the next day.
Ingredients
- King’s Hawaiian dinner rolls: Soft, slightly sweet, and the perfect size for sliders.
- Shredded chicken: Rotisserie chicken keeps it quick, but you can also use slow cooker shredded chicken for a make-ahead option.
- Cheddar cheese: Melts beautifully and adds sharpness to balance the heat.
- Frank’s RedHot Buffalo Sauce: The classic choice for authentic buffalo flavor.
- Ranch dressing: Creamy and cooling to balance the spice.
- Green onions: Add a little freshness and color.
- Butter and ranch seasoning mix: Brushed on top for flavor and a golden finish.
- Salt and pepper: To taste.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
Substitutions and variations
- Try regular dinner rolls or brioche sliders instead of Hawaiian rolls.
- Use different cheeses like mozzarella, provolone, or Monterey Jack.
- For extra crunch, add sliced jalapeños or pickles before baking.
- Top with coleslaw or shredded cabbage for a fresh twist.
- Prefer a milder flavor? Mix half buffalo sauce and half barbecue sauce or honey.
How to make Buffalo chicken sliders
- Preheat and Prepare:Set your oven to 350°F and line a baking pan with parchment paper for easy cleanup.
- Slice the Rolls: Without pulling them apart, slice the rolls in half horizontally. Place the bottom half on the prepared pan.
- Mix the Filling: In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, cheddar cheese, salt, and pepper. Mix well until the chicken is evenly coated.
- Assemble the Sliders: Spread the buffalo chicken mixture evenly over the bottom buns, then sprinkle with chopped green onions. Place the top buns back on.
- Make the Butter Topping: Melt the butter in a small bowl and stir in the ranch seasoning mix until blended. Brush it evenly over the top of the rolls.
- Bake: Cover with foil and bake for 15–20 minutes. Remove the foil and bake an additional 5 minutes until the tops are golden brown.
- Serve: Serve warm with potato chips, carrot and celery sticks, and extra ranch dressing on the side.
What to serve with buffalo chicken sliders
Serve these sliders warm with crispy potato chips and crunchy carrot and celery sticks for a classic game-day spread.
Don’t forget a small bowl of ranch dressing for dipping. The cool ranch balances the heat of the buffalo sauce perfectly.
Craving more buffalo flavor? Try my buffalo chicken meatballs, crockpot buffalo dip or go all out with these baked buffalo chicken wings.
Storing and reheating leftovers
Store any leftovers in an airtight container for up to 3 days. To reheat, warm in the microwave in 1-minute intervals or bake at 350°F until heated through.
Helpful Tips
- Make-Ahead Option: Assemble the sliders without the butter topping, refrigerate overnight, then bake the next day.
- Crispy Tops: Uncover the sliders during the last few minutes of baking to get that nice golden finish.
- Crowd-Ready: Double the recipe when serving at parties—these always go fast.
- Quick Cleanup: Use both foil and parchment paper under your sliders to save time on washing up.
FAQs
Yes, absolutely. Cook and shred chicken breasts or thighs, just remove the skin and bones before mixing.
Yes! You can prepare them up to a day in advance, store them covered in the fridge, and bake right before serving.
Yes, once baked and cooled, freeze in an airtight container. Reheat in the oven until warmed through.
These Easy Buffalo Chicken Sliders are the definition of crowd-friendly comfort food. They’re spicy, cheesy, and buttery, with a little crunch from the green onions and just the right amount of heat from the buffalo sauce.
Whether you’re making them for a party or a family dinner, everyone will come back for seconds.
Happy cooking!
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Buffalo chicken sliders
Equipment
- 9×13-inch baking pan (or sheet)
Ingredients
- 12 King's Hawaiian dinner rolls
- 4 cups shredded chicken (skin and bones removed)
- 1 cup cheddar cheese (shredded)
- ½ cup Frank’s RedHot buffalo sauce
- ½ cup ranch dressing
- Salt and pepper to taste
- ¼ cup chopped green onions
- 3 tablespoons butter
- 1 ½ tablespoons dried ranch seasoning mix
Serving suggestions
- Potato chips
- Carrot sticks
- Celery sticks
- Ranch dressing
Instructions
- Set your oven to 350°F. Line your baking pan with parchment paper for easy cleanup.
- Slice the Hawaiian rolls in half horizontally, keeping the top and bottom sections intact. Place the bottom halves on the prepared pan.
- In a large mixing bowl, stir together the shredded chicken, cheddar cheese, buffalo sauce, ranch dressing, salt, and pepper. Mix until every piece of chicken is coated.
- Spread the buffalo chicken mixture evenly over the bottom buns. Sprinkle green onions on top, then add the top halves of the rolls.
- Melt the butter in a small bowl (about 10 seconds in the microwave). Stir in the ranch seasoning mix until well blended.
- Brush the butter mixture over the tops of the buns. Cover the pan loosely with foil and bake for 15–20 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden and slightly crisp.
Notes
- Make-Ahead Tip: Assemble the sliders (without the butter topping), cover tightly, and refrigerate up to a day in advance. Add the butter mixture right before baking.
- For Crispier Tops: Remove the foil during the last 5–7 minutes of baking to let the rolls brown nicely.
- Feeding a Crowd: Double the recipe and use two pans—these go fast!
- For Milder Flavor: Use less buffalo sauce or mix half buffalo and half barbecue sauce for a toned-down version.
- Quick Cleanup: Line your pan with both parchment and foil to catch any melted cheese or sauce drips.
Nutrition
