Buffalo Chicken Sliders are spicy, cheesy, and perfect for feeding a crowd or making an easy dinner. These mini sandwiches are filled with shredded chicken tossed in tangy buffalo sauce, layered with melted cheese, and baked on soft slider rolls until golden and gooey. Whether I’m serving them for game day, a party, or a casual weeknight meal, they’re always a hit.
Why You’ll Love This Recipe
I love these sliders because they’re fast, flavorful, and super satisfying. The buffalo sauce gives them a bold kick, while the melty cheese and buttery rolls balance it out perfectly. I can make a whole tray in under 30 minutes, and they’re easy to customize depending on who I’m feeding. They’re bite-sized, but packed with big flavor—perfect for sharing or enjoying solo.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shredded chicken (rotisserie chicken works great)
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Buffalo sauce (like Frank’s RedHot)
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Ranch dressing or blue cheese dressing
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Slider buns or Hawaiian rolls
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Shredded mozzarella or cheddar cheese
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Butter (melted, for brushing)
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Garlic powder
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Optional toppings: crumbled blue cheese, green onions, or more buffalo sauce
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish or line it with foil.
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In a bowl, I toss the shredded chicken with buffalo sauce and a bit of ranch or blue cheese dressing for creaminess.
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I slice the slider buns in half horizontally (keeping the tops and bottoms connected) and place the bottom halves in the dish.
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I layer the buffalo chicken mixture evenly over the bottom buns, sprinkle with cheese, and place the top halves on.
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I brush the tops of the buns with melted butter mixed with garlic powder for extra flavor.
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I cover the dish with foil and bake for 15 minutes, then uncover and bake another 5–7 minutes until the tops are golden and the cheese is melted.
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I let them cool slightly, slice, and serve warm.
Servings and timing
This recipe makes about 12 sliders. It takes around 10 minutes to prep and 20–25 minutes to bake, so I have them ready in under 35 minutes total.
Variations
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I add sliced pickles or coleslaw to the sliders after baking for extra crunch.
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For more heat, I drizzle extra buffalo sauce over the chicken before baking.
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I swap in barbecue sauce for a milder version that still has great flavor.
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I use pepper jack cheese for a spicier cheese option.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. To reheat, I wrap them in foil and warm in the oven at 350°F until hot, or microwave individual sliders for about 30 seconds. They still taste great the next day.
FAQs
Can I use canned chicken?
Yes, I’ve used canned chicken in a pinch. I just drain it well and mix it with buffalo sauce and dressing before layering.
What kind of cheese works best?
I usually go with mozzarella or cheddar, but provolone or Monterey Jack are also great options that melt nicely.
Can I make these ahead of time?
Yes, I assemble the sliders, cover, and refrigerate. When I’m ready to bake, I brush with butter and pop them in the oven.
Are they very spicy?
They have a nice kick, but I can easily adjust the spice level by using less buffalo sauce or mixing in more ranch to cool it down.
What can I serve with buffalo chicken sliders?
I like to serve them with chips, fries, coleslaw, or a side salad to round out the meal.
Conclusion
Buffalo Chicken Sliders are the perfect mix of spicy, cheesy, and comforting. I love how quick they are to make and how easy they are to customize. Whether I’m hosting friends or just need a simple dinner idea, these sliders are always a crowd-pleaser. One batch is never enough!
