![a close up view of 2 buffalo chicken sliders.](https://cdn.statically.io/img/www.allrecipes.com/thmb/XU5cDm_XBlQzaMhU9h98v7flni0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8417946-buffalo-chicken-sliders-ddmfs-3x4-1915-306e5e98496d460da48d3e932f51905a.jpg)
These Buffalo chicken sliders are “perfect for a party or tailgate,” according to recipe cross-tester Melissa Gray. “The Buffalo chicken is the perfect level of spiciness.
What’s In Buffalo Chicken Sliders?
These are the ingredients you’ll need to make this Buffalo chicken slider recipe:
- Hawaiian sweet dinner rolls: Like so many delicious slider recipes, these mini sandwiches start with a package of Hawaiian sweet dinner rolls.
- Cheese: Shredded Monterey Jack cheese lends creaminess and bold flavor.
- Chicken: This is a great way to use leftover cooked chicken breast.
- Hot sauce: Heat things up with cayenne pepper hot sauce, such as Frank’s.
- Ranch dressing: Use store-bought ranch dressing or make your own at home.
- Ranch mix: Use store-bought dry ranch mix or make your own at home.
- Butter: Brush the sliders with melted butter before cooking.
How to Make Buffalo Chicken Sliders
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade Buffalo chicken sliders:
- Cut the rolls in half horizontally, place the bottom half on a baking sheet, and sprinkle with cheese.
- Stir together the chicken, hot sauce, ranch, and some of the ranch dressing mix.
- Spread the chicken mixture over the bottom half, then top with the remaining cheese.
- Place the top half over the chicken and brush the rolls with butter. Sprinkle the tops of the rolls with the remaining dry ranch mix.
- Bake until the cheese is melted and the tops are golden brown.
Test Kitchen Tips
This Buffalo chicken slider recipe was developed in our test kitchen by Amanda Holstein and tested by Melissa Gray. Here are some tips and tricks from the experts:
- Use rotisserie chicken to cut down on your prep time.
- Use any type of cheese you want. You can use slices of provolone cheese instead of shredded Monterey jack.
- Putting the cheese on the bottom and top of the chicken creates a barrier between the buns, stopping the rolls from absorbing the moisture from the chicken mixture.
- Make a quick coleslaw and serve it over top of the slider filling for a fun variation.
Can You Make Buffalo Chicken Sliders Ahead of Time?
The chicken mixture can be made up to three days ahead of time and stored in the fridge in an airtight container. Be sure to reheat chicken mixture in the microwave on HIGH for about 1 minute before assembling and baking.
Editorial contributions by Corey Williams
Ingredients
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cooking spray
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1 (12 ounce) package Hawaiian sweet dinner rolls (such as King’s Hawaiian®)
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6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups), divided
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3 cups finely shredded cooked chicken breast, warmed
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1/4 cup cayenne pepper hot sauce (such as Frank’s RedHot®)
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1/4 cup ranch dressing
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1 (1 ounce) envelope ranch dressing mix, divided
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2 tablespoons unsalted butter, melted
Directions
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Preheat oven to 350 degrees F (175 degrees C). Gather all ingredients.
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Line a large-rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Using a serrated bread knife, cut rolls in half horizontally, keeping top halves and bottom halves intact; place bottom half of rolls, cut-side up, on prepared baking sheet.
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Sprinkle 3/4 cup of the cheese evenly over bottom half of rolls.
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Stir together warmed chicken, hot sauce, ranch dressing, and 3 tablespoons of the ranch dressing mix in a large bowl until evenly coated.
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Top bottom half of rolls evenly with chicken mixture; sprinkle with remaining 3/4 cup cheese.
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Place top half of rolls over cheese. Brush tops and sides of rolls with melted butter. Sprinkle tops of rolls evenly with remaining 1/2 tablespoon ranch dressing mix.
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Bake in preheated oven until cheese is melted, tops of rolls are golden brown, and chicken mixture is heated through, about 10 minutes. Remove from oven, cut into 12 sliders and serve immediately.
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Nutrition Facts (per serving)
234 | Calories |
12g | Fat |
17g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 234 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 6g | 29% |
Cholesterol 55mg | 18% |
Sodium 530mg | 23% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 14g | 27% |
Vitamin C 4mg | 4% |
Calcium 138mg | 11% |
Iron 1mg | 7% |
Potassium 152mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.