These Buffalo Chicken Sliders deliver that perfect spicy, tangy, and creamy bite in a soft, buttery bun. They come together quickly for game day, parties, or a satisfying weeknight meal. You’ll love the crispy-edged, saucy result of this tested Buffalo Chicken Sliders recipe.
If you're looking for the perfect Buffalo Chicken Sliders, you're in the right place. Whether you love Snacks or want to explore our Appetizer Recipes collection, we've got you covered.
Why You’ll Love This Buffalo Chicken Sliders
- Feeds a crowd: Easily scale up for big groups with neat, handheld portions.
- Balanced flavor: A thoughtful mix of spicy, tangy, and creamy elements.
- Simple to make: Just shred chicken, stir sauce, and let the oven do the work.
- Great leftovers: Reheat beautifully the next day in oven or air fryer.
Ingredients & Tools
- 450 g cooked chicken breast, shredded (about 2 large breasts)
- 120 ml Buffalo-style hot sauce (like Frank’s RedHot)
- 4 tbsp unsalted butter, melted
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp garlic powder
- ½ tsp onion powder
- 12 slider buns (Hawaiian rolls or potato rolls work wonderfully)
- 170 g Monterey Jack or provolone cheese, thinly sliced
- 100 g ranch or blue cheese dressing
- 2 tbsp fresh chives or parsley, finely chopped (for garnish)
Tools: 9×13 inch baking dish, mixing bowls, pastry brush
Notes: Don’t skip the vinegar—it brightens the sauce. Use good-quality slider buns that hold up to the filling without getting soggy.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 15 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best way to shred chicken? For the most tender shreds, cook your chicken breasts in simmering water or broth until just cooked through (about 15-20 minutes). Let them cool slightly, then use two forks or a stand mixer with the paddle attachment on low—it works shockingly well.
- Can I use a different hot sauce? You can, but for that authentic Buffalo flavor, stick with a cayenne pepper-based sauce like Frank’s. It has the right balance of heat and tang that defines this dish.
- Why toast the buns first? This creates a barrier against the saucy chicken, so the bottom buns stay firm and don’t get mushy. It’s a small step that makes a big textural difference.
- What if I don’t have slider buns? No worries! You can use dinner rolls, or even cut a sheet of Hawaiian sweet bread into squares. The key is having a soft, slightly sweet bread to contrast the spicy filling.
How to Make Buffalo Chicken Sliders
Step 1: Preheat your oven to 175°C (350°F). Take your slider buns and, without separating them, slice the entire sheet in half horizontally so you have a top and bottom “slab.” Place the bottom halves in your 9×13 baking dish, cut side up. You’ll notice this makes assembly so much faster than dealing with individual buns.
Step 2: In a medium mixing bowl, combine the shredded chicken, Buffalo hot sauce, melted butter, vinegar, garlic powder, and onion powder. Toss everything together until the chicken is evenly coated. The mixture should look glossy and smell wonderfully tangy. If you taste a bit (and you should!), it should be spicy but not overwhelming.
Step 3: Spread the Buffalo chicken mixture evenly over the bottom layer of slider buns in the baking dish. Press it down gently with a spatula so it’s compact and reaches the edges. You want every bite to have plenty of that saucy chicken.
Step 4: Drizzle the ranch or blue cheese dressing over the chicken layer. Don’t mix it in—just let it sit on top in pretty swirls. This will melt and seep down into the chicken as it bakes, creating little pockets of cool, creamy goodness.
Step 5: Arrange the slices of Monterey Jack or provolone cheese over the dressing-covered chicken. Try to cover the surface as much as possible—the cheese acts as a delicious “glue” that holds everything together.
Step 6: Place the top halves of the slider buns over the cheese. Brush the tops lightly with a little extra melted butter or a spritz of cooking spray—this will help them turn a beautiful golden brown in the oven.
Step 7: Cover the baking dish tightly with aluminium foil and bake for 15 minutes. This initial covered baking allows the sliders to heat through thoroughly and lets the cheese melt perfectly without over-browning the buns.
Step 8: Remove the foil and bake for another 5-7 minutes, or until the tops of the buns are lightly toasted and golden. You’ll know they’re ready when the cheese is bubbly around the edges and your kitchen smells incredible.
Step 9: Carefully remove the baking dish from the oven and let the sliders rest for 2-3 minutes. This brief rest makes them easier to slice and helps the filling set slightly so it doesn’t spill out everywhere.
Step 10: Sprinkle the chopped fresh chives or parsley over the top for a pop of color and freshness. Use a sharp knife to slice along the bun lines, separating them into individual sliders. Serve immediately while they’re warm and gooey!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap unbaked assembled sliders tightly and freeze for up to 2 months.
- Reviving: Reheat in oven or air fryer at 325°F until warm and crispy.
Serving Suggestions
Complementary Dishes
- Crispy potato wedges — Their salty, starchy exterior is the perfect vehicle for scooping up any escaped Buffalo sauce or extra ranch.
- Classic coleslaw — The cool, crunchy, and slightly sweet slaw provides a refreshing contrast to the spicy, rich sliders.
- Celery and carrot sticks — A crunchy, hydrating side that’s traditional with Buffalo wings and helps balance the heat.
Drinks
- Ice-cold lager or pilsner — The crisp, clean finish of a light beer cuts through the richness and spice beautifully.
- Sparkling lemonade with mint — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the tangy heat.
- Dry Riesling or Rosé — Their bright acidity and slight sweetness are a fantastic palate cleanser between bites.
Something Sweet
- Brownie bites with vanilla ice cream — The rich, fudgy chocolate and cool creaminess are the ultimate way to finish this savory meal.
- Apple hand pies — Warm, spiced apples in a flaky crust feel rustic and comforting, continuing the handheld theme.
- Lemon sorbet — A light, tart, and cleansing dessert that resets your taste buds after all those bold flavors.
Top Mistakes to Avoid
- Using dry, overcooked chicken. The chicken is the star, so if it’s dry to begin with, the final sliders will be too. Make sure your cooked chicken is still moist and juicy before shredding.
- Skipping the bun toasting step. I’ve messed this up before too, thinking it wasn’t necessary. Without that light toasting, the bottom buns can become unpleasantly soggy from the sauce.
- Overloading the dressing. A little goes a long way! Too much ranch or blue cheese can make the sliders overly wet and mask the Buffalo flavor.
- Not letting them rest after baking. If you cut into them straight from the oven, the filling will ooze out everywhere. A few minutes of patience makes for much neater sliders.
Expert Tips
- Tip: For an extra flavor boost, mix a tablespoon of the dry ranch seasoning powder into the Buffalo sauce mixture. It adds another layer of herby, tangy flavor that’s just fantastic.
- Tip: If you have time, let the shredded chicken marinate in the Buffalo sauce for 15-30 minutes before assembling. This allows the flavors to penetrate the chicken more deeply.
- Tip: For a crispier top, sprinkle a little everything bagel seasoning or grated Parmesan cheese over the buns before the final bake. It adds great texture and savory notes.
- Tip: To make these ahead, assemble the sliders completely (up to the baking step), cover tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time since they’ll be cold from the fridge.
FAQs
Can I make these Buffalo Chicken Sliders ahead of time?
Absolutely! You can assemble the entire pan of sliders, cover it tightly with plastic wrap and then foil, and refrigerate for up to a day before baking. When you’re ready, bake them straight from the fridge, adding about 5-7 extra minutes to the covered baking time to ensure they’re heated through. This makes them perfect for parties or busy weeknights when you want to do the work in advance.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best bet for keeping the buns from getting soggy. Reheat at 165°C (325°F) for 8-10 minutes, or until warm and the cheese is melty again. The microwave will work in a pinch, but it can make the buns a bit soft. If you do microwave, try placing a paper towel underneath to absorb some moisture.
Can I use canned chicken or a rotisserie chicken?
You can, and it’s a great shortcut! For rotisserie chicken, just make sure to shred it finely and remove any bits of skin or cartilage. If using canned chicken, drain it very well and give it a quick rinse to reduce the sodium content. The texture will be slightly different, but the flavor will still be delicious.
How can I make these spicier or milder?
To turn up the heat, add a pinch of cayenne pepper to the sauce mixture, or use a hotter variety of Buffalo sauce. For a milder version, reduce the amount of Buffalo sauce and replace it with an equal part of melted butter. You could also use a “mild” labeled Buffalo sauce, which typically has less heat.
Can I freeze the assembled, unbaked sliders?
Yes, they freeze quite well! Assemble the sliders completely, but do not brush the tops with butter. Wrap the entire dish very tightly in both plastic wrap and foil. Freeze for up to 2 months. To bake, do not thaw—bake from frozen, covered, at 175°C (350°F) for 30-35 minutes, then uncover and bake for another 10-15 minutes until golden and hot.
Buffalo Chicken Sliders
Make the best Buffalo Chicken Sliders with this easy recipe. Perfectly spicy, tangy, and ready in 35 minutes for game day or dinner. Get the recipe now!
Ingredients
For the Buffalo Chicken Sliders:
-
450 g cooked chicken breast (shredded)
-
120 ml Buffalo-style hot sauce
-
4 tbsp unsalted butter (melted)
-
1 tbsp white vinegar or apple cider vinegar
-
1 tsp garlic powder
-
0.5 tsp onion powder
-
12 slider buns
-
170 g Monterey Jack or provolone cheese (thinly sliced)
-
100 g ranch or blue cheese dressing
-
2 tbsp fresh chives or parsley (finely chopped)
Instructions
-
Preheat your oven to 175°C (350°F). Take your slider buns and, without separating them, slice the entire sheet in half horizontally so you have a top and bottom “slab.” Place the bottom halves in your 9x13 baking dish, cut side up.01
-
In a medium mixing bowl, combine the shredded chicken, Buffalo hot sauce, melted butter, vinegar, garlic powder, and onion powder. Toss everything together until the chicken is evenly coated.02
-
Spread the Buffalo chicken mixture evenly over the bottom layer of slider buns in the baking dish. Press it down gently with a spatula so it’s compact and reaches the edges.03
-
Drizzle the ranch or blue cheese dressing over the chicken layer.04
-
Arrange the slices of Monterey Jack or provolone cheese over the dressing-covered chicken.05
-
Place the top halves of the slider buns over the cheese. Brush the tops lightly with a little extra melted butter or a spritz of cooking spray.06
-
Cover the baking dish tightly with aluminium foil and bake for 15 minutes.07
-
Remove the foil and bake for another 5-7 minutes, or until the tops of the buns are lightly toasted and golden.08
-
Carefully remove the baking dish from the oven and let the sliders rest for 2-3 minutes.09
-
Sprinkle the chopped fresh chives or parsley over the top for a pop of color and freshness. Use a sharp knife to slice along the bun lines, separating them into individual sliders.10
Not what you're looking for?
