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A close-up of a slider sandwich filled with shredded buffalo chicken on a dark surface, surrounded by similar sandwiches.
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Buffalo Chicken Sliders Recipe

Creamy buffalo chicken baked into buttery Hawaiian rolls with a garlic Parmesan finish—these easy sliders are built for game day, casual dinners, and feeding a crowd without stress.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 12 servings
Calories: 158kcal
Author: Kita Roberts

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.
    A glass bowl containing shredded chicken, shredded cheddar cheese, cream cheese, ranch dressing, and buffalo sauce on a marble surface.
  • 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.
    A rectangular piece of bread spread with a creamy buffalo chicken mixture sits on a black baking sheet, with a spatula resting on top.
  • 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.
    A batch of twelve slider buns sits on a baking tray, buttered and sprinkled with seasoning ready to go into the oven, on a white marble surface.
  • While the sliders are still warm, sprinkle them with grated Parmesan cheese and green onions.
  • Wait 5 minutes before slicing and serving warm.
    A tray of baked buffalo chicken sliders topped with herbs and cheese, surrounded by small bowls of dipping sauces and a red-checked napkin.

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

Serving: 1serving | Calories: 158kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 384mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 0.4mg