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Some nights the easiest dinner is the one where the deli already did half the cooking. These buffalo chicken sliders start with a rotisserie chicken, shredded while it’s still warm and tossed in buffalo sauce and ranch. Pile it onto Hawaiian rolls with plenty of melted cheese and let the oven do the rest. Thirty minutes later you’ve got a hot, cheesy, slightly spicy dinner that’s ready for a weeknight table or a game day crowd.
We love all things buffalo in this house, wings, dip, quesadillas, you name it, so it was only a matter of time before it landed in slider form. These became our go to for game day grub, right alongside whatever chips and dip made it onto the table that week. But honestly, they show up just as often on a plain old Tuesday, when I want dinner to feel like more effort went into it than actually did.
I stuck with provolone cheese and ranch dressing here because those are the two things my family will pick every single time, and if your crowd has favorites too, this recipe bends easily to whatever cheese and dressing you reach for most.
Why you’ll love this Buffalo Chicken Slider Recipe
❥ Deli chicken does the hard part. Grab a rotisserie chicken or a pack of cooked chicken tenders, no cooking from scratch required. Either one gets you to dinner just as fast..
❥ Hawaiian rolls hold up to all that sauce. Their little bit of sweetness balances the heat instead of getting soggy under it.
❥ One pan, thirty minutes. These bake together as a whole batch, not slider by slider.
❥ Everyone builds their own. Mild or hot buffalo sauce, extra cheese, or a pickle on the side, this recipe bends to what your family likes.
NikkiIngredient Notes
- Shredded chicken: A rotisserie chicken from the deli gives you about 3 cups of shredded meat with zero cook time on your end. Shred it while it’s still warm for the easiest results.
- Buffalo sauce: This is where the heat and tang come from. Use a mild, medium, or hot buffalo wing sauce depending on how your family likes it.
- Ranch dressing: Ranch mellows the buffalo sauce and adds creaminess to the filling. Bottled or homemade both work fine here.
- Butter: Melted butter goes into the chicken filling and gets brushed over the rolls before baking. I use salted butter. If yours is unsalted, add a small pinch of salt to the filling.
- Hawaiian rolls: Their soft texture and slight sweetness are what keep these sliders from tasting one note. Pre-sliced rolls save you a step if your store carries them.
- Garlic powder and onion powder: These season both the chicken filling and the butter topping, and they do more work than you’d expect from two pantry staples.
- Provolone cheese: Provolone melts smooth and mild, which lets the buffalo flavor stay front and center. Mozzarella, Monterey Jack, or pepper jack all work as swaps.
- Parsley: Fresh parsley on top adds color and a little freshness against all that rich, cheesy filling. Dried parsley works if that’s what you have.
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How To Make Buffalo Chicken Sliders
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Mix the Chicken Filling
In a large bowl, stir together the shredded chicken, buffalo sauce, melted butter, ranch dressing, garlic powder, and onion powder until the chicken is coated all the way through.
Step 2 | Build the Base
Place the bottom half of the rolls in a 9×13 inch baking dish and layer on 4 slices of provolone.
Step 3 | Add the Filling
Spread the buffalo chicken mixture evenly over the cheese, then top with the remaining 4 slices of provolone. That layer of cheese on both sides keeps the filling from soaking straight through the bread.
Step 4 | Top and Butter
Set the top buns in place.
Mix the melted butter, garlic powder, onion powder, and parsley, then brush it evenly over the tops. Don’t skip this part, it’s what gives you that golden, slightly crisp top.
Step 5 | Bake Covered, Then Uncovered
Cover the dish loosely with foil and bake at 350°F for 10 minutes.
Remove the foil and bake another 8 to 10 minutes, until the cheese is melted and the tops are lightly golden. The foil keeps the tops from browning too fast before the middle heats through.
Step 6 | Rest Before Slicing
Let the sliders sit for 5 minutes before cutting. That short rest gives the melted cheese time to set back up, which is what keeps your sliders from falling apart when you slice them.
Variations & Substitutions
- Chicken tenders instead of rotisserie: Cooked chicken tenders work great here too, and honestly, we love them this way just as much. Buy them in the deli or bake or pan fry your tenders first, chop or shred them, then toss in the same buffalo sauce mixture and build the sliders exactly the same way.
- Cheese swap: Provolone is my go to, but mozzarella, Monterey Jack, or pepper jack all melt well and pair nicely with buffalo sauce.
- Dressing swap: Swap the ranch for blue cheese dressing if you want a more classic buffalo wing flavor in the filling itself.
- Heat level: Use a mild buffalo sauce for a kid friendly version, or go hot if your table likes it spicy.
- Roll swap: Hawaiian rolls are my favorite for the sweetness, but any soft dinner rolls or slider buns will work. We even have used leftover Chicago rolls for this recipe.
Gluten-Free Buffalo Chicken Sliders:
Canyon House makes gluten-free slider buns that work well in place of Hawaiian rolls here. Double check that your buffalo sauce or make a homemade buffalo sauce, ranch dressing, and any pre-shredded cheese are labeled gluten-free too, since some brands add gluten-containing thickeners or anti-caking agents. Always check all labels carefully if you’re cooking for someone with celiac disease.
Recipe Tips
- Bake in two stages, not one. Covering the sliders for the first 10 minutes lets the filling heat through and the cheese melt without the tops browning too fast. Uncovering for the last 8 to 10 minutes is what gives you that golden top without drying anything out.
- Cheese on both sides of the filling isn’t just for extra cheese. That top and bottom layer acts as a barrier between the buffalo sauce and the bread, so the bottom bun stays sturdy instead of turning soggy by the time you’re ready to serve.
- Let them rest before you cut. Shredded chicken shifts when the rolls are still hot. Five minutes of resting gives the cheese time to set and hold everything together when you slice.
What to Serve With Buffalo Chicken Sliders
A simple green salad or a cold Southern Coleslaw is my go to alongside these sliders, since something cool and crisp balances all that buffalo heat. If you want to dress these up a little more, a Blue Cheese Slaw spooned right on top of the sliders is fantastic and one of my favorite ways to serve them, even though it’s not part of the base recipe here.
Chips or a simple Southern Potato Salad round things out easily if you need something more filling on the side.
Storing and Reheating Buffalo Chicken Sliders
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best texture, reheat in a 350°F oven for 10 to 15 minutes, or until heated through, covering loosely with foil to keep the tops from getting too dark. You can also reheat individual sliders in the microwave for 30 to 60 seconds, but the rolls will be softer and won’t have the same texture as oven reheating.
Make Ahead: Mix the chicken filling up to a day ahead and refrigerate it, then assemble and bake when you’re ready.
Freezing: I don’t recommend freezing these once they’re assembled. The rolls lose their texture after thawing and the filling can turn soggy.
Frequently Asked Questions
Yes. Cook the tenders fully first, then chop or shred them and toss in the same buffalo sauce mixture. We love them made this way too.
Yes. Mix the chicken filling up to a day ahead and store it in the fridge, then assemble and bake when you’re ready to serve.
Shredded chicken can shift when you slice the sliders. Let them rest for about 5 minutes after baking so the melted cheese has time to hold everything together before cutting.
Yes. Double all the ingredients and use two 9×13 inch baking dishes, or one larger sheet pan if you have one that fits.
Absolutely. Shredded mozzarella, Monterey Jack, or a cheddar blend all melt well. If you shred it yourself rather than using the bagged kind, it melts even better. Just spread it evenly over the chicken so every slider gets plenty of cheese.
A sheet pan or any oven-safe baking dish that fits the rolls in a single layer will work. The important thing is keeping the sliders close together so they stay soft while baking.
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Hawaiian Roll Buffalo Chicken Sliders
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Ingredients
- 3 cups cooked shredded chicken - (or use chopped chicken tenders)
- ⅔ cup buffalo sauce
- 2 tablespoons salted butter - melted
- ¼ cup ranch dressing
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 12 Hawaiian sweet rolls - sliced in half
- 8 slices provolone cheese
- 2 tablespoons salted butter - melted
- 1 tablespoon fresh chopped parsley
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the shredded chicken, buffalo sauce, melted butter, ranch dressing, garlic powder, and onion powder. Stir until the chicken is evenly coated.
- Place the bottom half of the rolls in a 9×13-inch baking dish.
- Arrange 4 slices of provolone cheese over the bottom buns.
- Spread the buffalo chicken mixture evenly over the cheese.
- Top with the remaining 4 slices of provolone cheese.
- Place the top buns over the filling.
- In a small bowl, combine the melted butter, garlic powder, parsley, and onion powder. Brush the mixture evenly over the tops of the rolls.
- Cover loosely with foil and bake for 10 minutes.
- Remove the foil and continue baking for 8-10 minutes, or until the cheese is melted and the tops are lightly golden.
- Let the sliders rest for 5 minutes before slicing and serving.
Notes
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