Buffalo Chicken Sliders

I threw these together last Super Bowl when I realized I still had half a rotisserie chicken in the fridge that wasn't going to last another day. Turned out to be the best kitchen accident ever. My brother in law, who normally hovers around the chip bowl making polite conversation, actually followed me into the kitchen asking what was in "those chicken things" and if I could make them for his poker night. There's something about that combination of spicy buffalo sauce, tender chicken, and melty cheese that turns perfectly reasonable adults into people who will elbow past a child for the last slider.

Last month when my son's baseball team parents were figuring out who'd bring what to the end of season party, I mentioned these sliders and suddenly had three moms texting me for the recipe before I even finished my sentence. The team dad who organizes everything actually put "Jenny's buffalo sliders" on the official sign up sheet instead of just "main dish #2." Fame at last.

Ingredients

Slider buns have that perfect squish factor that soaks up just enough sauce without falling apart. Those cheap ones from the bread aisle actually work better than anything fancy here.

Rotisserie chicken saves so much time it's not even funny. I've made these with chicken I've cooked myself, but honestly can't tell the difference once it's all mixed up with the sauce.

Frank's hot sauce is non negotiable for real buffalo flavor. I've tried fancy craft hot sauces that cost three times as much, and everyone always prefers the classic.

Ranch directly in the filling was a game changer. I used to just serve it on the side until I accidentally knocked some into the chicken mixture one time. That happy accident made everything creamier and cut the heat just enough.

Garlic butter on top might seem like gilding the lily, but trust me, those last ten minutes when the butter seeps into the buns and gets all toasty is what makes people lose their minds.

Pin it

Step-by-Step Instructions

Mixing everything in one bowl

means fewer dishes, which is always a win in my book. The first time I made these I tried to be all fancy with separate components and ended up with sauce all over my counter.

Lining the pan with parchment

might seem skip worthy, but I learned the hard way that these get sticky as they bake, and watching half your slider bottom stay glued to the pan is a special kind of kitchen heartbreak.

Dividing the filling evenly

used to be a guessing game until I started using an ice cream scoop. Now each slider gets the same amount, and I don't have to hear anyone complain that their cousin got "the good one."

Covering with foil for most of the baking time

keeps everything from drying out. I forgot this step once when my neighbor rang the doorbell mid assembly, and ended up with slider tops that could have been used as hockey pucks.

Removing the foil for those last few minutes

is where the magic happens. Watching that cheese get all bubbly while the tops turn golden is honestly the best part of making these - besides eating them, obviously.

Cutting them properly

requires a decent knife and a minute of patience. I tried using my pizza cutter once in a hurry and created such a mangled mess that my kids still bring it up whenever I make these.

My biggest fail with this recipe happened when I tried to make them "healthier" by using Greek yogurt instead of ranch and some fancy ancient grain rolls. My teenage son took one bite, looked me straight in the eye, and asked what terrible thing our family had done to deserve this punishment. Lesson learned - some recipes aren't meant to be messed with.

Serving Ideas

Celery and carrot sticks are the obvious sidekicks here since they play into the whole buffalo wing theme. Plus, the cool crunch helps when things get spicy.

Potato chips work when I'm feeling lazy, which is most of the time. Something about the salty crunch just works with these.

A simple green salad is what I serve when I'm trying to pretend these are a proper dinner and not just game day food I'm serving on a Tuesday.

Extra ranch and buffalo sauce on the side lets people customize their heat level. My daughter dumps ranch on everything while my husband adds more hot sauce because apparently his taste buds are made of asbestos.

Switching It Up

Blue cheese crumbles mixed into the filling instead of shredded cheese makes these taste even more like actual buffalo wings. Just don't tell my kids or they won't touch them.

BBQ sauce mixed with the buffalo creates this sweet heat situation that even my spice averse mother in law will eat. About a 1:1 ratio works for the wimps in my life.

Bacon makes everything better, obviously. I sometimes crumble a few pieces and mix them in with the chicken when I'm trying to really show off.

Pepper jack cheese instead of regular gives these an extra kick that my brother loves but makes my kids dramatically grab for their water glasses.

Pin it

I've made these for poker nights, football games, baseball parties, and random Tuesdays when I just can't with dinner planning anymore. They've never failed me, and they've earned me the kind of food reputation that makes people actually excited when they see me coming with a casserole dish. In my neighborhood, that's about as close to fame as it gets.

Frequently Asked Questions

→ Can I make these sliders ahead of time?

Yes! You can assemble them up to a day ahead, cover tightly with plastic wrap, and refrigerate. Just add 5 minutes to the baking time if cooking directly from the refrigerator.

→ What's the best way to shred chicken for these sliders?

You can use rotisserie chicken for convenience, or cook chicken breasts in a slow cooker or Instant Pot until tender, then shred with two forks. For super quick shredding, use a stand mixer with the paddle attachment.

→ How spicy are these sliders?

With Frank's Buffalo sauce, they have a medium heat level. For milder sliders, use less hot sauce or mix in more ranch dressing. For extra spicy, add cayenne pepper or your favorite hot sauce.

→ What sides go well with buffalo chicken sliders?

Classic pairings include celery and carrot sticks with blue cheese or ranch dip, potato chips, coleslaw, or a simple green salad to balance the spiciness.

→ What type of cheese works best for these sliders?

Mozzarella, Monterey Jack, or a Mexican blend melt beautifully. For more flavor, try pepper jack or a combination of cheddar and mozzarella.