These easy baked buffalo chicken sliders are just that — incredibly simple and quick to throw together in just 30 minutes. Beyond delicious and full of melty, stretchy cheese, they're pretty much the perfect game day snack!
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Why You'll Love Buffalo Sliders
We live in Bills Mafia territory. And while this team is hit-or-miss with games (again, this is the Bills we're talking about here), these tasty sliders are a guaranteed win. I mean, what is more synonymous with game day than Buffalo chicken dip (and really Buffalo chicken anything, everything)? I'm really just here for the snacks, clearly.
Plus, you can definitely make buffalo wing sliders even when football isn't blasting in the background. I love them for potlucks, backyard parties, and barbecues too! Why? Glad you asked:
- Made with a handful of easy-to-find ingredients
- Flavorful and spicy
- An ideal handheld appetizer
- Easily make it ahead
- Features the perfect balance of crispy bread, zesty ranch, and tender chicken with just the right amount of spicy buffalo sauce!
Ingredients And Substitutions
- Cooked Chicken- I used this recipe for shredded chicken since it takes all the work out of it!
- Mini Slider Buns- Mini buns are the perfect size for a party-friendly appetizer. If you can't find any, try dinner rolls instead.
- Buffalo Wing Sauce- Make sure it's wing sauce, not regular hot sauce. For that signature tangy and spicy flavor we all know and love. Frank's RedHot is my go-to, but any store-bought or homemade buffalo sauce works.
- Mozzarella- The melty and gooey cheese that holds the sliders together. Other tasty options include provolone or cheddar.
- Ranch Seasoning- Adds a herby ranch flavor that balances out some of the spiciness in the sauce. I use it to season the chicken and buns.
- Ranch Dressing- I like to add a bit to the bottom of each slider bun before topping it with chicken — it's kind of like mayo, but more on theme!
- Butter- Melt it and then add it to the tops of the buns before a sprinkle of ranch for a nice golden brown finish and buttery flavor.
How To Make Pulled Chicken Sliders
Step 1- Toast the buns.
Preheat the oven to 350 degrees F and grease the baking dish with nonstick cooking spray.
Slice the slider buns in half, keeping them in one piece if you can (so you have tops and bottoms). Open them up and place in the baking dish, then toast for 5 minutes.
Step 3- Mix the filling.
In the meantime, combine the shredded chicken with the buffalo sauce and 1 tablespoon of ranch seasoning.
Step 4- Assemble the sliders.
Spread the ranch dressing in a thin layer along the bottom buns, top with the buffalo chicken mixture, then sprinkle with mozzarella.
Step 5- Cover and season the tops.
In a small bowl, combine the remaining ranch seasoning with melted butter.
Cover the sliders with the top bun and brush with the seasoned melted butter.
Step 6- Bake.
Bake the sliders for 15-20 minutes or until the cheese is fully melted. Serve immediately and enjoy!
Frequently Asked Questions
I love that they're super-easy to throw together! Who wants the hassle of dealing with a million different ingredients and so many extra steps when there's some perfectly good football to be watched? Besides me, of course, but we can't all be mega-geeks when it comes to food. I recognize this isn't the norm.
Absolutely, but I'd prep all the components ahead of time and assemble and bake just before serving. You can make the shredded chicken and buffalo sauce mixture ahead, shred the cheese and cut the buns ahead and then throw it all together right before the game, and pop it into the oven. There's a whole lot of work-smarter-not-harder going on with this, and I'm all about that life.
I love mozzarella here, but you could also try shredded Monterey Jack, provolone, or cheddar.
Definitely! Feel free to use any cooked chicken you like or have on hand. Just make sure to shred it before assembling the sliders.
Tips For Making This Buffalo Chicken Sliders Recipe
- Toasting the buns prevents soggy results. I find they hold up so much better when I pre-bake them before adding the ranch dressing and the rest of the fillings.
- Don't shred the chicken too finely. The goal should be bite-sized pieces rather than super fine shreds. The texture will be much better and prevent the sliders from being too messy!
- Even layers will ensure every mini sandwich has the perfect balance of spicy, creamy, and cheesy goodness in every bite. Take your time with it.
- Let them cool slightly before serving. I know you'll be excited to dig right in, but that cheese will be bubbling hot and the filling will be steamy (YUM).
- Ingredients to prep ahead- I encourage you to prep all of your ingredients so the toasted buns don't sit out too long and become dry! Cook and shred the chicken and mix it into buffalo chicken, shred the mozzarella, and cut the buns before getting started.
- Leftovers and storage- Place any leftover sliders in an airtight container and store in the fridge for up to 3 days. To reheat, pop back in the oven at 350 degrees F, cover loosely with foil, and bake for 10-15 minutes until warmed through.
What To Serve With Shredded Chicken Sliders
Other than being one of my favorites to serve on football Sunday, I often pair these with other apps for parties and get-togethers. And, hey... my husband and I have also been known to polish off a tray for at-home date night too. They're super versatile and pair well with:
Other Delicious Buffalo Recipes To Try
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Buffalo Chicken Sliders
Ingredients
- cooking spray
- 15 mini slider buns I like King's Hawaiian rolls- try to get ones that are all connected.
- 4 cups cooked chicken, lightly shredded
- ½ cup buffalo wing sauce, I used ½ cup but you can add more if you want it spicier
- 4 teaspoons ranch seasoning, divided
- 2 ¼ cups mozzarella cheese, shredded
- ¼ cup ranch dressing, to taste
- 2 Tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F and spray the pan down with cooking spray.
- Slice the buns so that there's a top and a bottom (try to keep them in one piece if you can).
- Place the bun bottoms into the pan and bake for 5 minutes.
- While the bun bottoms are baking mix the chicken, buffalo wing sauce and 3 teaspoons ranch seasoning until well combined.
- Once the bun bottoms are out of the oven, spread the ranch dressing in a thin layer onto the bun bottoms.
- Next, top the bun bottoms with an even layer of the buffalo chicken and then sprinkle the mozzarella cheese in an even layer on top of the chicken.
- In a separate bowl, combine the melted butter with remaining ranch seasoning.
- Place your bun tops onto the sliders and finish them by brushing the butter mixture lightly onto each bun top.
- Bake for 10-15 minutes until they're heated through and the cheese is melted. Cool for 3 minutes and serve immediately.
Video
Notes
- Toasting the buns prevents soggy results. I find they hold up so much better when I pre-bake them before adding the ranch dressing and the rest of the fillings.
- Don't shred the chicken too finely. The goal should be bite-sized pieces rather than super fine shreds. The texture will be much better and prevent the sliders from being too messy!
- Even layers will ensure every mini sandwich has the perfect balance of spicy, creamy, and cheesy goodness in every bite. Take your time with it.
- Let them cool slightly before serving. I know you'll be excited to dig right in, but that cheese will be bubbling hot and the filling will be steamy (YUM).
- Ingredients to prep ahead- I encourage you to prep all of your ingredients so the toasted buns don't sit out too long and become dry! Cook and shred the chicken and mix it into buffalo chicken, shred the mozzarella, and cut the buns before getting started.
- Leftovers and storage- Place any leftover sliders in an airtight container and store in the fridge for up to 3 days. To reheat, pop back in the oven at 350 degrees F, cover loosely with foil, and bake for 10-15 minutes until warmed through.
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