These buffalo chicken sliders hit every single craving: creamy, spicy filling tucked into buttery garlic-Parmesan rolls that stay soft in the center and crisp on top. These sliders pull double duty as an easy weeknight dinner and one of our most reliable game day appetizers when you need something that feeds a crowd. They disappear fast, so go ahead and double the tray.
Sliders are a personal jam of ours when we want to make a big batch of food but are feeling lazy. Everyone loves them, and you look like a hero without breaking a sweat. If you, too, like bold, saucy sandwiches that don’t require babysitting the grill, these fit right in with our other sandwich recipes, especially when you’re figuring out what to make while watching football.
🔪 Ingredients
Buffalo Chicken Filling
- Cooked, shredded chicken: Rotisserie works great here; dark meat stays juicier than breast meat.
- Full-fat cream cheese, softened: Don’t skip full-fat—this is what gives you that thick, scoopable buffalo-dip texture.
- Cheddar cheese, freshly shredded: Shred it yourself for better melt and less grease.
- Buffalo sauce: Use your favorite brand; mild keeps this crowd-friendly, hot brings the heat. We love Pirmal Kitchen’s buffalo sauce.
- Ranch dressing: Bottled works, but homemade ranch adds extra punch.
Slider Assembly
- Hawaiian rolls: Soft, slightly sweet rolls balance the heat; keep them intact when slicing.
- Salted butter, melted: Salted butter adds instant flavor—unsalted works if that’s what you have.
- Garlic powder: Adds savory depth without burning like fresh garlic can.
- Italian seasoning: A simple herb blend; herbs de Provence works nicely too.
- Grated Parmesan cheese: Finishes the tops with a salty crunch.
- Green onions, chopped: Adds freshness; parsley or cilantro both work as swaps.
Equipment
- Baking sheet
- Parchment or nonstick spray
- Large mixing bowl
- Small bowl
- Serrated knife
- Rubber spatula or wooden spoon
- Aluminum foil
- Pastry brush
Like many of our go-to chicken recipes, this one leans on simple prep and bold flavor instead of complicated steps.
📝 Step-by-Step Instructions: How to Make Buffalo Chicken Sliders in the Oven
- Heat the oven: Preheat to 350°F. Line a baking sheet with parchment or lightly grease it.
- Mix the filling: In a large bowl, combine chicken, cream cheese, cheddar, buffalo sauce, and ranch. Stir until creamy and fully blended.
- Prep the rolls: Use a serrated knife to slice the entire sheet of rolls horizontally. Set the bottom half on your prepared pan.
- Fill them: Spread the chicken mixture evenly over the bottom layer. Place the top half of the rolls back on.
- Bake covered: Tent with foil and bake for 15 minutes.
- Make the topping: In a small bowl, whisk together melted butter, garlic powder, and Italian seasoning.
- Finish: Remove the foil, brush the tops with the butter mixture, and bake for 5–8 minutes more, until golden.
- Garnish: Sprinkle Parmesan and green onions over the warm sliders. Wait 5 minutes before slicing.
These bake-and-serve sliders are fun to pair alongside our slow-cooker BBQ chicken sliders, which bring more smoke and sweetness, while this version leans creamy and spicy.
🔄 Substitutions & Variations
- Cheese swap: Gruyere, mozzarella, Swiss, or pepper jack all work.
- Buffalo alternatives: Try garlic-parmesan sauce or BBQ instead of classic buffalo.
- Blue cheese lovers: Add crumbles right into the filling for extra punch.
- Herbs: Swap green onions for parsley or cilantro.
💡 Meat Nerd Tips
- Use softened cream cheese. Cold cream cheese won’t mix smoothly and leaves clumps instead of that creamy buffalo-dip texture.
- Keep the rolls together while slicing. It makes assembly faster and prevents crushing individual rolls.
- Foil first, color second. The covered bake heats the filling; the uncovered bake gives you the golden top.
- Shred your own cheddar. Pre-shredded doesn’t melt the same.
- Use leftover rotisserie chicken when short on time. The dark meat adds richness.
- Don’t overbake. The filling dries quickly if you push past the 8-minute uncovered finish.
- Warm the sauce mix first. Letting the cream cheese sit at room temp saves you from over-mixing the chicken into mush.
🍽️ What to Serve with Buffalo Chicken Sliders
- Extra ranch or blue cheese dressing on the side
- Carrots and celery sticks for crunch
- For a full game-day spread, pair these with lemon pepper chicken wings for something crispy and bright alongside the rich sliders.
- Pair with crisp beer, cider, or a simple bourbon cocktail
🧊 How to Store and Reheat Buffalo Chicken Sliders
- Leftovers: Refrigerate in an airtight container for 3–4 days. Reheat at 350°F for 15–20 minutes or microwave one at a time for 30–45 seconds.
- Freezer: Assemble, bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Buffalo Chicken Sliders Recipe
Recommended Equipment
- Baking sheet
- Parchment or nonstick spray
- Large mixing bowl
- small bowl
- Serrated knife
- Rubber spatula or wooden spoon
- Aluminum foil
- Pastry brush
Ingredients
- 2 ½ cups cooked and shredded chicken
- 4 ounces full-fat cream cheese very soft
- ½ cup shredded cheddar cheese
- ⅓ cup buffalo sauce
- ⅓ cup ranch dressing
- 1 12-count package Hawaiian rolls
- 2 tablespoons salted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 Tablespoons grated parmesan cheese
- 2 Tablespoons chopped green onions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or spray it with nonstick cooking spray before setting it aside.
- In a large bowl, combine the chicken, cream cheese, cheddar cheese, buffalo sauce, and ranch dressing, and use a rubber spatula or wooden spoon to stir everything until well combined. Set aside.
- Use a serrated knife to slice the rolls in half, lengthwise, and place the bottom half onto your lined (or sprayed) baking sheet.
- Spread the chicken mixture onto the bread and top with the remaining half of the bread.
- Cover with aluminum foil and bake for 15 minutes.
- While the sliders cook, assemble your butter topping. In a small bowl, combine the melted butter, garlic powder, and Italian seasoning.
- Uncover, brush with the butter topping, and cook uncovered for an additional 5-8 minutes.
- While the sliders are still warm, sprinkle them with grated Parmesan cheese and green onions.
- Wait 5 minutes before slicing and serving warm.
Notes
- Use dark meat if you can. Thigh meat stays juicier and gives the filling a richer, more forgiving texture than chicken breast. Rotisserie chicken is perfect here.
- Soften the cream cheese fully. Cold cream cheese won’t blend smoothly and leads to pockets instead of a creamy, cohesive filling. Let it sit out until easily spreadable.
- Keep the rolls connected when slicing. Cut the entire sheet of rolls at once. It’s faster, cleaner, and keeps the tops from tearing.
- Cover first, uncover last. The foil step heats the filling through without drying the rolls. The final uncovered bake is what gives you golden tops without soggy bottoms.
- Brush butter only after uncovering. Adding butter too early can soften the tops instead of browning them.
- Let the sliders rest before cutting. A short rest helps the filling set so the sliders hold together instead of sliding apart.
- Adjust heat at the sauce, not the bake. Want them spicier or milder? Change the buffalo sauce — the cooking method stays the same.
- Great for scaling up. This recipe doubles easily for parties; just use two pans and rotate halfway through baking.
Nutrition
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❓ FAQs for Creamy Buffalo Chicken Slider Filling
Yes. Assemble the sliders fully, cover tightly, and refrigerate for up to 24 hours. Bake covered as directed, then brush with butter and finish uncovered just before serving.
Shredded rotisserie chicken works best for speed and flavor. Dark meat stays juicier, but leftover roasted or poached chicken also works well.
They’re mildly spicy, depending on the buffalo sauce you use. Choose a mild sauce for crowds or kids, or use hot buffalo sauce for more heat.
Absolutely—use two packages of rolls and double all filling ingredients. Increase covered bake time by 5 minutes.
Bake them covered first to heat the filling, then uncover for the final few minutes. This warms everything through while letting the tops brown without soaking the rolls.
Yes. Bake, cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
