That morning, I wasn’t planning to cook. But somewhere between my aunt brewing strong coffee and the cousins playing tag in the hallway, I spotted the leftover rotisserie chicken in Grandma’s fridge. Right next to a bottle of Frank’s RedHot and a lonely half-bag of shredded cheddar. That was all the inspiration I needed.

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With my sleeves rolled up and slippers still on, I started mixing — tossing chicken with buffalo sauce, layering cheese over soft Hawaiian rolls. The oven clicked on, and before I knew it, the kitchen was filled with the spicy tang of buffalo and the promise of melty, cheesy goodness. Everyone gathered around like it was a holiday. My uncle took one bite and said, “What is this magic?”

No fancy ingredients, no complicated steps — just good, honest flavor baked into every pull-apart slider. It might’ve been a makeshift breakfast, but those buffalo chicken sliders turned into the star of our morning. And now, they’re my go-to for game nights, picnics, or whenever I want to feed a crowd without a lot of fuss.

Short Description

These Buffalo Chicken Sliders are the ultimate spicy, cheesy, and buttery bite-sized sandwiches—perfect for parties, casual dinners, or easy weekend snacks.

Key Ingredients

For the Filling:

3½ cups shredded rotisserie chicken
½ cup buffalo sauce (such as Frank’s RedHot)
¾ cup ranch dressing
1½ cups freshly grated mozzarella or Monterey Jack cheese

For the Sliders:

1 pack (12 count) Hawaiian sweet rolls
3 tbsp unsalted butter, melted
½ tsp garlic powder
Optional: chopped green onions or parsley for garnish

Tools Needed

Serrated knife
Mixing bowl
Silicone brush
Baking dish (9×13 inch)
Aluminum foil
Oven

Cooking Instructions

Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper for easy cleanup.

Step 2: Make the buffalo chicken filling
In a large mixing bowl, combine 3½ cups of shredded rotisserie chicken with ½ cup buffalo sauce and ¾ cup ranch dressing. Mix thoroughly to ensure the chicken is evenly coated in the spicy-creamy mixture.

Step 3: Slice the rolls
Without separating the individual rolls, slice the Hawaiian rolls horizontally to create a top and bottom layer. This helps keep everything intact and easier to assemble.

Step 4: Assemble the sliders
Place the bottom half of the rolls in the baking dish. Spread the buffalo chicken mixture evenly across the bottom layer. Sprinkle 1½ cups of freshly grated cheese over the chicken. Gently place the top half of the rolls back on.

Step 5: Add buttery topping
In a small bowl, mix 3 tbsp melted butter with ½ tsp garlic powder. Brush the tops of the rolls generously with the garlic butter mixture.

Step 6: Bake covered
Cover the baking dish with aluminum foil and bake at 350°F for 15 minutes. This allows the filling to heat through and the cheese to melt.

Step 7: Uncover and brown
Remove the foil and continue baking for another 5–7 minutes, or until the tops of the rolls are golden brown and slightly crispy.

Step 8: Let them rest
Allow the sliders to rest for 5 minutes before cutting. This keeps the filling from spilling out and makes for a much cleaner presentation.

Why You’ll Love This Recipe

– Spicy, tangy, and creamy in every bite

– Quick to assemble, especially with rotisserie chicken

– Bakes in under 25 minutes

– Great for parties, family dinners, or game day

– Easily customizable for different spice levels

– Made with real, fresh ingredients

– Perfect balance of soft rolls and gooey cheese

– Freezer-friendly and easy to reheat

Mistakes to Avoid & Solutions

Using pre-shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Solution: Always grate your cheese fresh for the best melt and flavor.

Separating the rolls when slicing: It makes assembly harder and messier. Solution: Keep the rolls intact and slice horizontally with a serrated knife.

Skipping the foil: Your sliders might brown too fast on top but stay cold in the center. Solution: Always cover with foil for the first half of baking.

Cutting too soon: Hot filling will spill out and make a mess. Solution: Let them rest 5 minutes before slicing.

Using cold ingredients: The cheese may not melt properly and the sliders can bake unevenly. Solution: Bring all ingredients to room temperature before assembling.

Serving and Pairing Suggestions

– Serve warm, family-style on a platter with a side of celery sticks and ranch or blue cheese dip.

– Perfect as finger food for game day, potlucks, or weekend movie nights.

– Pair with a crisp green salad, sweet potato fries, or oven-roasted broccoli.

– For drinks, try with iced tea, lemonade, or a light beer.

Storage and Reheating Tips

To Store: Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 3 days.

To Freeze: Place cooked sliders in a freezer-safe container, layered with parchment paper between rows. Freeze for up to 1 month.

To Reheat (Oven): Cover with foil and bake at 350°F for 10–12 minutes until warm.

To Reheat (Microwave): Wrap in a damp paper towel and heat in 30-second intervals until heated through (though the texture may soften).

FAQs

1. Can I use another type of bread besides Hawaiian rolls?
Yes! Slider buns, brioche rolls, or even mini dinner rolls work well—just choose something soft and slightly sweet for balance.

2. Is there a milder option if I don’t want too much heat?
You can mix the buffalo sauce with a bit more ranch or add a tablespoon of honey to tone down the spice.

3. Can I make these ahead of time?
Absolutely. Assemble the sliders (without baking), cover, and refrigerate up to 24 hours in advance. Bake just before serving.

4. What cheese works best besides mozzarella?
Monterey Jack, cheddar, provolone, or a Mexican blend are all excellent. Just make sure it’s freshly grated.

5. Can I make this vegetarian?
Yes—use a plant-based chicken alternative or roasted cauliflower tossed in buffalo sauce. Follow the same layering and baking process.

Tips & Tricks

– Add a layer of thinly sliced pickles or slaw between the chicken and cheese for added crunch and contrast.

– For extra kick, drizzle more buffalo sauce over the top before baking uncovered.

– Want a crispier base? Brush the bottom of the rolls with melted butter before placing them in the dish.

– Keep a serrated knife nearby when serving—clean cuts make for neater sliders.

– Sprinkle with chopped green onions or parsley for color and fresh flavor right before serving.

Recipe Variations

BBQ Chicken Sliders:
Swap the buffalo sauce for your favorite barbecue sauce. Use cheddar cheese instead of mozzarella. Bake the same way.
Flavor Profile: Sweet, smoky, and tangy—less heat, more Southern flair.

Buffalo Ranch Veggie Sliders:
Use roasted cauliflower or jackfruit in place of chicken. Coat with buffalo sauce and ranch. Layer with cheese as usual.
Flavor Profile: Spicy and tangy with a hearty, meat-free texture.

Spicy Jalapeño Popper Sliders:
Add a layer of cream cheese and chopped jalapeños beneath the chicken. Top with cheddar instead of mozzarella.
Flavor Profile: Creamy, spicy, with a sharp cheesy bite—like jalapeño poppers in slider form.

Blue Cheese Lovers Version:
Crumble blue cheese over the buffalo chicken before adding the shredded cheese.
Flavor Profile: Bold and tangy—perfect for those who love strong flavors.

Breakfast Buffalo Sliders:
Add scrambled eggs to the buffalo chicken layer and sprinkle with pepper jack. Serve with hot sauce for brunch!
Flavor Profile: Spicy breakfast meets sandwich heaven.

Final Thoughts

Buffalo Chicken Sliders are a celebration of flavor, simplicity, and the kind of warmth you only get from sharing good food. That morning at Grandma’s wasn’t about recreating a restaurant dish—it was about creating something from what was on hand, and watching it bring people together.

There’s a little bit of that magic in every pan of these sliders—the kind of dish that makes people hover by the oven, peeking in for that golden top. And while the ingredients are simple, the result is anything but. One pan, a few steps, and suddenly you’ve got something everyone reaches for seconds of. That’s the kind of recipe worth keeping around.

Buffalo Chicken Sliders