These buffalo chicken sliders are what happens when you need dinner on the table in 30 minutes and everyone’s hangry. Take rotisserie chicken, Hawaiian rolls, and that tangy buffalo kick, and you’ve got a dish that comes together faster than you can order takeout.
Since you’re using rotisserie chicken, the hard part’s already done; the Hawaiian rolls bring a subtle sweetness that plays against the buffalo heat perfectly. Everything gets mixed in one bowl, stuffed into rolls, and baked until the cheese melts and the tops turn golden.
I know buffalo chicken can sound messy and complicated. Not these. The filling stays put thanks to the cheese that binds everything together, and baking it means no deep frying, no mess, no dealing with raw chicken. You literally shred, mix, stuff, and bake.
These sliders are fancy enough for game day, yet simple enough for a weeknight when you’re running on empty. Make a dozen for dinner tonight, or triple the batch for a party. I like to throw some celery sticks or chips on the side and call it done. They reheat perfectly, though in my house, leftovers are purely theoretical!
Let me show you the simple steps to put these buffalo chicken sliders together. Once you see how easy they are, they’ll become your new go-to for both game day and those nights when cooking feels impossible.
Looking for an easy game day that can feed a crowd? Try chili dog sliders, pulled pork mac & cheese sliders, or meatball crescent rolls.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Hawaiian dinner rolls: These sweet, soft rolls are my favorite for sliders because they stay tender even after baking and have just enough sweetness to balance the spicy buffalo sauce.
- Rotisserie chicken: You’ll need about 4 cups of shredded chicken, which is roughly one whole rotisserie chicken. If you prefer to cook your own, chicken breasts or thighs work just as well. Cook them however you like, let them cool slightly, then shred.
- Cheddar cheese: Feel free to swap in mozzarella, provolone, Monterey Jack, Colby Jack, or pepper jack if you want to switch things up.
- Buffalo sauce: I use Frank’s RedHot or my homemade Buffalo sauce.
- Ranch dressing
- Green onions
- Butter
- Ranch seasoning mix
- Salt & pepper
How to Make Buffalo Chicken Sliders
- Preheat your oven to 350 degrees F and line a 9×13 baking sheet or pan with parchment paper.
- Keep all 12 rolls connected, then use a sharp bread knife to slice them in half horizontally, creating one large top piece and one large bottom piece. Place the bottom half onto your prepared baking sheet.
- In a large bowl, combine your shredded rotisserie chicken, shredded cheddar cheese, buffalo sauce, ranch dressing, and a pinch of salt and pepper. Stir everything together until the chicken is completely coated in the sauce and the cheese is evenly distributed.
- Spread the buffalo chicken mixture in an even layer over the bottom buns, making sure it reaches the edges. Sprinkle the chopped green onions evenly over the top. Place the top half of the buns back on, keeping them all connected as one piece.
- In a small bowl, add the butter and dried ranch seasoning mix. Microwave for about 10 seconds, just until the butter melts. Stir to combine.
- Use a pastry brush to spread the butter mixture evenly across the top of the buns.
- Tent the pan loosely with aluminum foil and bake for 15-20 minutes. The foil prevents the tops from browning too quickly while the cheese melts and everything heats through.
- Remove the foil and bake for an additional 5 minutes if you want the tops more toasted and golden. Keep an eye on them so they don’t burn. You want them golden brown, not dark brown.
- Let the sliders cool for just a minute or two, then use a sharp knife to cut between each roll.
Serving Ideas
Buffalo chicken sliders are the kind of recipe that practically begs for a casual, laid-back meal. And they pair with almost anything. I typically set out a spread of potato chips, carrots, and celery sticks on the table.
A bowl of ranch dressing on the side never hurts either. Some people like to dip their sliders in it. Others use it for the veggies. I don’t care, I just make sure there’s enough to go around.
If you’re feeling adventurous, try topping your slider with coleslaw or shredded cabbage. The crunch and slight tang add another layer of texture, keeping things interesting. I’ve also had success adding jalapenos or pickles for anyone who wants a bit more flavor.
These sliders work for weeknight dinners, game day gatherings, or even casual lunch parties. They’re flexible enough to adapt to whatever sides you already have on hand.
How to Store
Refrigerator storage is straightforward. Put any leftovers into an airtight container, and they’ll keep for up to 3 days. When you’re ready to eat them again, reheat in the microwave in 1-minute increments until heated through.
Tips & Tricks
Be sure to check out the step by step instructions
- I learned the hard way that trying to slice each roll individually is a recipe for disaster (and wonky sandwiches). Keep those rolls connected and cut through the entire sheet horizontally, as if you’re creating two layers of a cake. It keeps everything uniform and saves you a lot of time.
- Any soft dinner rolls will work. Regular yeast rolls or brioche slider buns are good substitutes. Just make sure they’re the connected pull-apart style, not individual rolls.
- Use a serrated bread knife and a gentle sawing motion. Pressing down too hard will squish those soft Hawaiian rolls into sad, flat discs.
- If you’re cooking for kids or heat-sensitive folks, start with ⅓ cup of buffalo sauce and taste the mixture before adding more. You can always add heat, but you can’t take it away.
- I prefer to mix the shredded cheddar right into the chicken mixture rather than layering it separately. This ensures every single bite has cheese, and it helps bind everything together so chicken doesn’t fall out of your slider with every bite.
- Covering the sliders with foil for the first part of baking is essential. It traps steam, keeping the rolls soft and helping everything heat through evenly. The last few minutes without foil give you those golden, slightly crispy tops that make these sliders irresistible.
- Using rotisserie chicken is one of my favorite weeknight cooking shortcuts. One standard rotisserie chicken gives you about 3-4 cups of shredded meat.
- These sliders are best served warm, not piping hot. Let them rest for about 5 minutes after baking. This gives the cheese time to set slightly, making it easier to pull apart without the filling sliding out.
- You can assemble these completely (without the butter topping) up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. When you’re ready to bake, add the butter mixture and put them in the oven. You may need an extra 3-5 minutes of covered baking time since they’re starting cold.
- These are rich and filling. Even though the recipe makes 12 sliders, most adults are satisfied with 2-3 sliders alongside some sides. They’re perfect for parties because you can easily double the recipe using two baking sheets.
Reader Questions
Absolutely. While rotisserie chicken is the quickest option, you can use any cooked, shredded chicken. Leftover grilled or poached chicken, or even canned chicken in a pinch, will work. Just make sure it’s fully cooked and shredded before mixing with the sauce.
Ranch is traditional and adds great flavor, but you can substitute blue cheese dressing if you prefer that classic buffalo wing pairing.
Soggy sliders usually happen if there’s too much sauce in the chicken mixture or if the sliders sit too long after baking. Make sure you’re measuring the buffalo sauce and ranch accurately, and serve the sliders within an hour of baking for the best texture. The foil tent during baking should keep them moist but not soggy.
These specific sliders work best in the oven because you’re baking them together as a single sheet. If you want to try the air fryer, you’d need to separate them into individual sliders and work in batches, which defeats the easy, hands-off appeal of this recipe.
Sure! Diced celery mixed into the chicken adds a nice crunch and is traditional in buffalo chicken recipes. You can also add shredded lettuce or coleslaw as a topping after baking. Just don’t add too many wet vegetables to the mixture, or you’ll end up with soggy sliders.
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Buffalo Chicken Sliders
Ingredients
- 12 count Hawaiian dinner rolls
- 4 cups rotisserie chicken shredded, skin and bones removed
- 1 cup cheddar cheese shredded
- ½ cup buffalo sauce like Frank’s Red Hot
- ½ cup ranch dressing
- Salt and pepper to taste
- ¼ cup green onions chopped
- 3 tablespoons butter
- 1 ½ tablespoons ranch seasoning mix
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a bread knife to slice the buns in half horizontally, then place the bottom buns onto the prepared baking sheet.12 count Hawaiian dinner rolls
- In a large bowl, combine the rotisserie chicken, cheddar cheese, buffalo sauce, ranch dressing, salt, and pepper. Stir until evenly mixed, and the chicken is coated in the sauce.4 cups rotisserie chicken, 1 cup cheddar cheese, ½ cup buffalo sauce, ½ cup ranch dressing, Salt and pepper
- Spread the coated chicken in an even layer over the bottom buns. Top with green onions. Then place the top buns back on.¼ cup green onions
- In a small bowl, add the butter and dried ranch seasoning mix. Microwave for 10 seconds, just until the butter is melted. Stir to combine.3 tablespoons butter, 1 ½ tablespoons ranch seasoning mix
- Brush the butter mixture evenly over the buns.
- Tent with foil and bake for 15-20 minutes. Remove the foil, then bake for an additional 5 minutes, if needed, to toast the buns.
Notes
- Keep the rolls connected and cut through the entire sheet horizontally, as if you’re creating two layers of a cake. It keeps everything uniform and saves you a lot of time.
- Any soft dinner rolls will work. Regular yeast rolls or brioche slider buns are good substitutes.
- If you’re cooking for kids or heat-sensitive folks, start with ⅓ cup of buffalo sauce and taste the mixture before adding more. You can always add heat, but you can’t take it away.
- I prefer to mix the shredded cheddar right into the chicken mixture rather than layering it separately. This way every bite has cheese, and it helps bind everything together.
- Using rotisserie chicken is one of my favorite weeknight cooking shortcuts. One standard rotisserie chicken gives you about 3-4 cups of shredded meat.
- These sliders are best served warm, not piping hot. Let them rest for about 5 minutes after baking. This gives the cheese time to set slightly, making it easier to pull apart or cut without the filling sliding out.
- You can assemble these completely (without the butter topping) up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. When you’re ready to bake, add the butter mixture and put them in the oven. You may need an extra 3-5 minutes of covered baking time since they’re starting cold.
- These are rich and filling. Even though the recipe makes 12 sliders, most adults are satisfied with 2-3 sliders alongside some sides. They’re perfect for parties because you can easily double the recipe using two baking sheets.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
