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Your gang will declare that these homemade buffalo chicken sliders are totally the best! Tangy, tender chicken piled on top of sweet rolls create the perfect sandwich. Excellent for snacking, a quick game day appetizer, or a fast lunch or dinner.
Want more tasty party food? We have it! This buffalo chicken dip is made in a crockpot — it’s creamy and delicious, a reader favorite for the last several years. You should also check out our buffalo chicken mac and cheese.
MORE SLIDER RECIPES:
Philly Cheesesteak Sliders | Ham and Cheese Sliders
BUFFALO CHICKEN SLIDERS INGREDIENTS
- 3 cups shredded chicken
- ¾ cup buffalo sauce
- 7T butter, divided
- 1 pkg Hawaiian Rolls
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- ¼ cup blue cheese crumbles
- 2.5 T ranch seasoning (from a ranch dressing seasoning packet)
HOW TO MAKE THIS BUFFALO CHICKEN SLIDERS RECIPE
STEP ONE: Begin by preheating the oven to 350 degrees. Line a small baking sheet with aluminum foil and spray with cooking spray.
STEP TWO: Melt three tablespoons of butter with 3/4 cup buffalo sauce. Stir to combine the sauce and butter.
STEP THREE: Add the chicken to the sauce and stir until the chicken is evenly coated.
PRO TIP: You can make your chicken ahead of time in the slow cooker or Instant Pot. You could also save time by grabbing a ready-made rotisserie chicken during your grocery store run.
STEP FOUR: Slice the Hawaiian rolls in half and place the bottom half on the baking sheet. Keep them together as a slab, do not break into individual rolls. Spread the chicken evenly over the bottom half of the rolls. Then top with mozzarella, cheddar, and blue cheese. Place the top half of the rolls on top.
STEP FIVE: Melt remaining four tablespoons of butter and stir in ranch seasoning, then brush over the top of the rolls.
STEP SIX: Bake for 10-15 minutes, until the cheese is melted. You can cover with foil if the top of the rolls are browning too quickly.
HOW TO SERVE
These buffalo chicken sliders are a go-to for me. Served warm with coleslaw or macaroni salad, it’s the perfect option for me to prepare for a fast lunch or dinner.
They also are excellent as a tasty game day appetizer. This recipe goes great on a party table paired with our hot spinach artichoke dip and seven-layer dip. Plus, our instant pot chicken wings — they’re amazing!
These mini sandwiches are loaded with an irresistible flavor. The ingredients are simple but deliver a delicious, spicy taste.
MORE RECIPES YOU’LL LOVE
Buffalo Chicken Sliders
Ingredients
- 3 cups shredded chicken
- ¾ cup buffalo sauce
- 7 T butter divided
- 1 pkg Hawaiian Rolls
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- ¼ cup blue cheese crumbles
- 2.5 T ranch seasoning from a ranch dressing seasoning packet
Instructions
- Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil and spray with cooking spray.
- Slice the Hawaiian rolls in half and place the bottom half on the baking sheet. Keep them together as a slab, do not break into individual rolls.
- Melt 3T butter with ¾ cup buffalo sauce. Stir to combine the sauce and butter.
- Add the chicken to the sauce and stir until the chicken is evenly coated.
- Spread the chicken evenly over the bottom half of the rolls. Top with mozzarella, cheddar, and blue cheese.
- Place the top half of the rolls on top.
- Melt remaining 4 T of butter and stir in ranch seasoning. Brush Over the top of the rolls
- Bake 10-15 minutes, until cheese is melted. You can cover with foil if the top of the rolls are browning too quickly.
- Cut rolls apart and serve warm.
This is so tasty! I love the twist on this and makes a perfect appetizer or even dinner idea.