Buffalo Chicken Sliders

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The ultimate game-day snack. Shredded rotisserie chicken tossed in buffalo sauce and ranch, piled onto King’s Hawaiian rolls with cheddar and mozzarella, brushed with garlic butter and baked until golden. These are a must make for your next tailgate, and they’re super easy.

Watch me make it

Why you’ll love these buffalo chicken sliders

You get 12 sliders out of one pack of rolls and the whole thing takes about 30 minutes. Using rotisserie chicken means there’s basically no cooking, just shred, toss and bake. The sweet Hawaiian rolls with the spicy buffalo chicken and garlic butter on top is an unreal combo.

What you need for buffalo chicken sliders

A 12-pack of King’s Hawaiian rolls, 2 rotisserie chicken breasts, 4 oz shredded cheddar, 4 oz mozzarella, ½ cup buffalo sauce, ¼ cup of my homemade ranch and some green onions. For the garlic butter it’s half a stick of unsalted butter, 4 cloves of minced garlic and 2 tablespoons of parsley.

My homemade ranch

I use my homemade ranch in the buffalo chicken mix and for dipping. It takes five minutes and you’ll have plenty left over.

• 1 cup mayo
• 1 cup sour cream
• 1 cup buttermilk
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1 garlic clove, grated
• Juice of 1/2 lemon
• Salt
• Pepper

Whisk the mayo, sour cream and buttermilk until smooth, then stir in the herbs, garlic and lemon juice. Season with salt and pepper and stick it in the fridge.

How to make buffalo chicken sliders

1. Heat your oven to 350°F. Pull the meat off the rotisserie chicken breasts and shred it with two forks. Shredded, not cubed, so it soaks up the sauce.
2. Toss the shredded chicken in a bowl with the buffalo sauce, ranch, cheddar and green onions until every piece is coated.
3. Slice the whole block of Hawaiian rolls in half horizontally with a long serrated knife. Set the bottom half on a sheet pan and toast it in the oven for a few minutes.
4. Spread the buffalo chicken in an even layer on the bottom buns and cover it with the cheddar and mozzarella.
5. Melt the butter with the garlic and parsley. Put the tops back on, brush on a generous layer of garlic butter and bake at 350°F for 15 minutes, until golden brown and the cheese is melted.
6. Let them cool for a few minutes, then serve with ranch or blue cheese.

Pro tips

Shred the chicken instead of cubing it so it really soaks up the buffalo sauce. Don’t skip toasting the bottom buns, it keeps them from getting soggy under all that filling. And slice the rolls as one whole block with a long serrated knife so you don’t have to build 12 separate sliders.

What you’ll need

• A long serrated knife
• A sheet pan or baking dish
• A mixing bowl
• 2 forks for shredding

See the gear I cook with on my Shop page.

Buffalo chicken sliders FAQ

Can I make these ahead?

You can mix the buffalo chicken a day ahead and keep it in the fridge. Build and bake the sliders right before you serve them so the rolls stay fluffy.

Can I use leftover chicken instead of rotisserie?

Yep. Any cooked chicken works, just shred it so it soaks up the sauce.

Blue cheese or ranch?

Both work for dipping. I mix my homemade ranch into the chicken and serve extra on the side, but if you’re a blue cheese person, go for it.

If you like these, try my Bacon Jam Cheeseburger Sliders or my Buffalo Chicken Chopped Wrap next.

Buffalo Chicken Sliders

King’s Hawaiian rolls stuffed with shredded rotisserie chicken tossed in buffalo sauce and ranch, topped with cheddar and mozzarella, brushed with garlic butter and baked until golden.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12 sliders

Ingredients Equipment Method Notes

Ingredients

  

Sliders

• 1 package King’s Hawaiian rolls 12 count
• 2 rotisserie chicken breasts
• 4 oz shredded cheddar cheese
• 1/2 cup buffalo sauce
• 1/4 cup my homemade ranch recipe below
• green onions
• 4 oz mozzarella cheese

Garlic Butter

• 1/2 stick unsalted butter
• 4 cloves garlic minced
• 2 tbsp parsley

My Homemade Ranch

• 1 cup mayo
• 1 cup sour cream
• 1 cup buttermilk
• 2 tbsp fresh dill chopped
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh chives chopped
• 1 clove garlic grated
• 1/2 lemon juiced
• salt to taste
• pepper to taste

Equipment

• Long serrated knife
• Baking dish or sheet pan
• Mixing bowl
• 2 forks
• Small saucepan or microwave-safe bowl

Method

 

My Homemade Ranch

1. Whisk the mayo, sour cream and buttermilk until smooth. Stir in the dill, parsley, chives, garlic and lemon juice, season with salt and pepper and refrigerate.

Sliders

1. Heat your oven to 350°F. Pull the meat off the rotisserie chicken breasts and shred it with two forks. It should be shredded, not cubed, so it soaks up the sauce.
2. In a bowl, toss the shredded chicken with the buffalo sauce, ranch, cheddar and green onions until every piece is coated.
3. Use a long serrated knife to slice the whole block of Hawaiian rolls in half horizontally. Set the bottom half in a baking dish or on a sheet pan and toast in the oven for a few minutes.
4. Spread the buffalo chicken in an even layer on top, then cover it with the cheddar and mozzarella.
5. Melt the butter and stir in the garlic and parsley.
6. Put the top half of the rolls back on. Spread on a generous layer of the garlic butter and bake at 350°F for 15 minutes, or until golden brown and the cheese is melted.
7. Let cool for a few minutes. Serve with a side of ranch or blue cheese and enjoy.

Notes

Shred the chicken, don’t cube it. Shredded chicken soaks up the buffalo sauce.

Toast the bottom buns first. A few minutes in the oven keeps them from getting soggy.

Slice the rolls as one block. A long serrated knife cuts the whole slab in half in one go.

About the Author

Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.

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