Buffalo Chicken Sliders
Spicy buffalo chicken sliders piled with shredded chicken, tangy buffalo sauce, ranch, and melty cheese on soft rolls—classic game-day heat in slider form. Start with chicken cooked to 165°F.
🛒Ingredients
- 1 (12-count) package Hawaiian sweet rolls, kept connected
- 3 cups shredded cooked chicken (rotisserie or poached to 165°F)
- 1/2 cup buffalo wing sauce, plus more for serving
- 2 tablespoons unsalted butter, melted (for chicken)
- 1/4 cup ranch or blue cheese dressing, plus more for serving
- 6 slices mozzarella or pepper jack
- 1/4 cup crumbled blue cheese (optional)
- 2 celery stalks, finely diced (optional)
- 3 tablespoons unsalted butter, melted (for tops)
- 1/2 teaspoon garlic powder
- Chopped chives
🔧Kitchen Tools Needed
- 9x13 baking pan
- Mixing bowl
- Pastry brush
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 350°F. Slice roll slab horizontally; set bottoms in a 9×13 pan.
- 2
Toss warm shredded chicken with buffalo sauce and 2 tablespoons melted butter until coated and steaming (reheat to 165°F if chilled).
- 3
Spread chicken on bottoms. Drizzle ranch. Add cheese slices and optional blue cheese and celery. Cap with tops.
- 4
Brush tops with 3 tablespoons melted butter mixed with garlic powder. Cover with foil; bake 12 minutes. Uncover 5 minutes until cheese melts and rolls brown.
- 5
Garnish with chives. Serve with extra buffalo and ranch. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
How spicy?
Mild wing sauce keeps families happy; hot sauce + cayenne for heat seekers.
Crockpot chicken?
Cook chicken breasts with a splash of broth to 165°F, shred, then sauce.
Blue cheese haters?
Use all ranch and mozzarella.
Air-fry leftover sliders?
350°F a few minutes until 165°F center.
Food safety?
Poultry 165°F throughout; 2-hour rule for the party tray.
