I make these spicy buffalo chicken sliders whenever friends stop by for a game night — they’re messy, cheesy, and gone in minutes. These are small dinner rolls piled with shredded chicken tossed in Frank’s hot buffalo sauce, topped with melty cheddar or mozzarella, and baked until the tops are golden. They’re perfect for feeding a crowd, turning leftover chicken into something thrilling, or serving as a party appetizer that pleases both kids and heat-seekers.
Why you’ll love this dish
These sliders hit a sweet spot: bold buffalo heat balanced by creamy cheese and soft, toasty buns. They’re fast to assemble, forgiving of substitutions (rotisserie chicken works great), and easy to scale up for a crowd. Make them for a quick weeknight dinner, a potluck, or when you want a handheld game-day snack that’s more exciting than plain chicken sandwiches. If you’re into buffalo flavors, you might also enjoy this buffalo chicken dip with cottage cheese to serve alongside.
The cooking process explained
Overview: Preheat the oven, toss shredded chicken with Frank’s hot buffalo sauce, place bottom slider buns on a baking sheet, spoon on the buffalo chicken, top with cheese and buns, brush with butter if you like a golden top, then bake until cheese melts and buns brown. Total hands-on time is short — about 10–15 minutes — and baking takes 15–20 minutes. You’ll end up with warm, melty sliders ready to eat straight from the pan.
What you’ll need
- Slider buns (small dinner rolls), about 12
- Shredded cooked chicken (rotisserie or boiled and shredded)
- Frank’s hot buffalo sauce (or your favorite buffalo sauce)
- Cheese: cheddar or mozzarella slices/shreds
- Butter (optional, melted, for brushing tops)
- Optional toppings: ranch or blue cheese dressing, chopped celery, sliced green onions
Notes and swaps: use rotisserie chicken to cut prep time. Swap Frank’s for a milder buffalo wing sauce to tame the heat, or mix in a tablespoon of honey for sweet-heat balance. For dairy-free, use vegan cheese and oil in place of butter.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken with Frank’s hot buffalo sauce until the chicken is evenly coated.
- Cut the slider buns in half and arrange the bottom halves on a rimmed baking sheet or in a shallow baking dish.
- Spoon the buffalo chicken mixture evenly over each bottom bun.
- Top each portion with a slice or a generous handful of shredded cheddar or mozzarella.
- Place the top halves of the buns over the cheese.
- (Optional) Brush the tops with melted butter for a shiny, golden finish.
- Bake in the preheated oven for 15–20 minutes, until the cheese is melted and the buns are golden on top.
- Serve hot with ranch or blue cheese dressing and crunchy celery sticks.
Best ways to enjoy it
Serve these sliders hot straight from the oven on a lined platter for easy cleanup. Pair them with crisp carrot and celery sticks, kettle chips, or a light coleslaw to cut the heat. For drinks, a cold lager, crisp cider, or an iced tea balances the spice. If you want a dipping option, a side of ranch or blue cheese dressing is classic — and for an extra buffalo combo, place a small bowl of buffalo dip nearby for guests who want it extra saucy.
Storage and reheating tips
Refrigerate leftover sliders in an airtight container for up to 3–4 days. To reheat, preheat the oven to 350°F (175°C) and warm for 10–12 minutes covered with foil to prevent drying; remove the foil for the last few minutes to refresh the bun’s top. An air fryer at 350°F for 4–6 minutes also crisps them nicely. If freezing, separate filling and buns: freeze the buffalo chicken in a sealed container for up to 3 months and thaw overnight before reheating. For safety, reheat until the internal temperature reaches 165°F (74°C).
Pro chef tips
- Use warm sauce: mix the chicken with room-temperature sauce so it coats evenly; cold sauce can clump.
- Shred chicken finely so each slider bites contain saucy, tender pieces.
- Line your baking sheet with parchment or foil for easy cleanup.
- For uniform baking, place sliders close together on the pan so they steam slightly and the cheese melts evenly.
- If you like a crisp top, brush the buns with butter and broil for 1–2 minutes at the end — watch closely to avoid burning.
Flavor swaps
- Milder: Mix buffalo sauce with a little mayo or ranch to tame heat for kids.
- Smoky: Add a drizzle of chipotle hot sauce or smoked paprika to the chicken.
- BBQ twist: Replace buffalo sauce with your favorite BBQ sauce for a tangy-sweet version.
- Vegetarian: Swap shredded chicken for shredded cauliflower tossed in buffalo sauce, or use seasoned chickpeas for texture.
- Gourmet: Add crumbled blue cheese to the filling or top with pickled red onions and fresh cilantro.
Common questions
Q: How long does this take from start to finish?
A: About 25–35 minutes total: 10–15 minutes to assemble and 15–20 minutes baking.
Q: Can I use frozen cooked chicken?
A: Yes — thaw and drain any excess liquid, then shred before tossing with sauce. Pat the shredded chicken dry so the sliders don’t get soggy.
Q: Can I assemble these ahead of time?
A: You can assemble them and refrigerate (unbaked) for a few hours. Bring to room temperature for 10–15 minutes before baking, and add an extra minute or two to the bake time if chilled.
Q: How can I make them less spicy?
A: Stir a bit of ranch or plain Greek yogurt into the buffalo sauce to mellow the heat, or choose a milder buffalo sauce.
Q: Are these safe to freeze assembled?
A: I don’t recommend freezing fully assembled sliders (buns get soggy). Freeze the chicken filling separately for best texture.
Q: What temperature should leftovers be reheated to?
A: Reheat to an internal temp of 165°F (74°C) for safety.
Conclusion
If you want another take on crowd-pleasing buffalo sandwiches, check out this Sheet Pan Buffalo Chicken Sliders recipe for more ideas and presentation tips: Sheet Pan Buffalo Chicken Sliders • Kroll’s Korner.
Print
Spicy Buffalo Chicken Sliders
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
These spicy buffalo chicken sliders are cheesy, messy, and perfect for game nights or parties, made with shredded chicken and topped with melty cheese.
Ingredients
- 12 slider buns (small dinner rolls)
- 2 cups shredded cooked chicken (rotisserie or boiled and shredded)
- 1 cup Frank’s hot buffalo sauce (or your favorite buffalo sauce)
- 1 cup cheese (cheddar or mozzarella slices/shreds)
- 2 tablespoons melted butter (optional, for brushing tops)
- Optional toppings: ranch or blue cheese dressing, chopped celery, sliced green onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken with Frank’s hot buffalo sauce until evenly coated.
- Cut the slider buns in half and arrange the bottom halves on a baking sheet.
- Spoon the buffalo chicken mixture evenly over each bottom bun.
- Top with a slice or a handful of shredded cheddar or mozzarella.
- Place the top halves of the buns over the cheese.
- (Optional) Brush the tops with melted butter for a shiny finish.
- Bake for 15–20 minutes until the cheese is melted and buns are golden.
- Serve hot with ranch or blue cheese dressing and celery sticks.
Notes
Use rotisserie chicken to cut prep time. Swap Frank’s for a milder buffalo wing sauce, or mix in honey for sweet-heat balance. For dairy-free, use vegan cheese and oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American