Make game-day sliders with 5 ingredients and under 30 minutes.
This Buffalo chicken sliders recipe features buffalo-sauced rotisserie chicken piled into Hawaiian rolls with melty provolone cheese for a deliciously zesty and gooey appetizer everyone will love.
Buffalo Slider Bliss
- Quick & fun: Sweet and spicy buffalo chicken sliders are the perfect family lunch or party snack.
- Simple ingredients: Just chicken, sauce, cheese, rolls, and a buttery topping—easy peasy.
- Prep ahead: Make them up to two days in advance and chill until it’s time to bake.
- Get creative: Add some pickles, extra sauce, or your favorite toppings.
- Crowd favorite: These sliders are perfect for parties, game days, or just a fun family meal.
Slider Staples
Chicken: Grab a rotisserie chicken or cook chicken breasts in the air fryer and shred them before using them in the recipe. You can also use pulled pork, leftover turkey, or ham.
Rolls: Soft and slightly sweet Hawaiian rolls have the perfect flavor for zesty buffalo chicken, plus they’re just the right size. You can also use biscuits or dinner rolls.
Sauce: Buy it or make Buffalo sauce and adjust the hot sauce heat any way you like.
Cheese: Provolone, mozzarella, American slices, cheddar, and even blue cheese are all great options for sliders.
Buttery Topping: Don’t skimp on the seasoned buttery topping! This keeps the tops of the rolls moist and adds a little savory flavor to the slider. You can sprinkle on some red pepper flakes, chopped chives, black sesame seeds, or poppy seeds for a pop of color.
Savory Slider Switch-ups: Top the chicken mixture with jalapenos, green chilis, or sliced black olives. Mix in some crushed pineapple to the buffalo chicken mixture for a sweet and sour flavor.
How to Make Buffalo Chicken Sliders
- Cut rolls and place in a casserole dish. Top with cheese.
- Combine chicken, mayo, and Buffalo sauce and spread evenly over the cheese slices.
- Top chicken mixture with remaining cheese slices and the top part of the rolls.
- Prepare buttery topping and brush rolls. Bake (full recipe below).
- Slice and serve with dipping sauce or coleslaw.
Savory Second Servings
Keep leftover buffalo chicken sliders wrapped in foil in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat them in a 350°F oven or for a single portion, in the microwave.
More Superb Snacks & Appetizers
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Buffalo Chicken Sliders Recipe
Equipment
Ingredients
- 1 package Hawaiian sweet rolls 12 count
- 3 cups shredded rotisserie chicken
- ½ cup mayo
- ⅓ cup buffalo sauce
- 12 slices provolone cheese
Buttery Topping:
- ½ cup butter melted
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9×9 inches pan with cooking spray and set aside.
- Using a serrated knife cut the slab of Hawaiian rolls in half. Divide them in two: a top and a bottom part. Make sure you don't pull apart the rolls, they need to stay together.
- Place the bottom part in the prepared pan, top with 6 slices of provolone cheese and set aside.
- In a large bowl, combine the shredded chicken with mayo and buffalo sauce, stir until fully combined. Taste the mixture and if needed add some salt and pepper.
- Scoop the mixture onto the bottom slab on top of the cheese. Using a spatula spread it evenly over the surface. Top with the remaining 6 slices of cheese. Finally, top with the top part of the rolls.
- In small bowl combine melted butter with garlic powder, dried parsley and red pepper flakes. Stir to combine.
- Slowly poor the mixture over the top of the rolls. Using a baking brush, distribute the mixture evenly over the top surface of the rolls.
- Cover the rolls with aluminum foil and bake for 20 minutes.
- Uncover the rolls and bake for another 5 minutes.
- Remove from oven, let the rolls sit for 5-10 minutes before serving. Slice the rolls and serve warm with your favorite dipping sauce.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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