4.80 from 5 reviews

Sheet Pan Buffalo Chicken Sliders

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a hand holding a buffalo chicken slider.

My Buffalo Chicken Sliders are a super easy and delicious snack or appetizer made with shredded chicken tossed in buffalo sauce and served on slider buns.

They have a spicy and tangy flavor, are convenient and simple to bring together, making them a popular choice for game day parties or casual get togethers. Much like my Cheeseburger Sliders and my Cuban Sliders.

Sliders are always a great go-to option and my buffalo chicken sliders take everything you love about buffalo chicken dip and pack it into a bite-sized irresistible sandwich. Each bite is bursting with flavor and I know you’re going to love them!

buffalo sliders made with chicken on a cutting board.

Why this recipe works

  • You’re able to use any leftover shredded chicken or easily use a store bought rotisserie chicken.
  • They are the perfect size for snacking or an appetizer.
  • It’s a crowd-pleasing recipe, I mean who doesn’t love a good buffalo chicken dip?!
  • The perfect ratio of ingredients that create a slider with a fiery kick filled with lots of cheese and tender shredded chicken all on buttery soft slider buns.
ingredients needed to make buffalo sliders in small dishes.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

  • Shredded chicken: you’ll need ~ 3 1/2 cups chicken, I typically just use a store bought rotisserie chicken for ease and convenience but I have also made my roasted chicken and used that too! Any leftover chicken, unless seasoned with something that will clash with these buffalo flavors or has a sauce on it, will work great!
  • Buffalo sauce: you can either make a homemade buffalo sauce or you can buy a bottled buffalo sauce such as Frank’s.
  • Ranch dressing: this adds a creaminess to the chicken and also helps to mellow out the heat so it’s not overly spicy.
  • Honey: this is a fun and unique spin on buffalo chicken but the addition of honey really enhances the flavors and gives a nice well rounded flavor to the sliders. The hint of sweetness really helps counterbalance all of the tangy and spicy notes.
  • Mozzarella cheese and Parmesan: I love using a combination of both. Be sure to use freshly grated cheese, and not the pre-shredded bagged cheese, because it melts better (and tastes better in my opinion!).
  • Slider buns: I usually use King’s Hawaiian Rolls; these sweet and fluffy rolls provide the perfect base for your sliders. But any 12 count dinner roll works well.
  • Other ingredients needed: garlic, pepper, butter, Italian seasoning and garlic salt.
chicken, buffalo sauce, garlic, ranch and honet in a mixing bowl.
sliders on a sheet pan lined with parchment paper.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

  1. Mix the shredded chicken with the buffalo sauce, ranch, honey, garlic and pepper.
  2. Add the chicken mixture to the bottom slider buns in an even layer.
  3. Add cheese on top.
  4. Place the top buns on top.
  5. Brush the melted butter mixture on the rolls.
  6. Cover with foil and bake!
buffalo chicken sliders on a wooden cutting board.

Variations and Tips

  • Cheese Options: Change up the cheese; blue cheese crumbles, shredded cheddar, or pepper jack cheese are popular choices that complement the buffalo chicken nicely.
  • Layer Ingredients Evenly: When assembling the sliders, make sure to distribute the ingredients evenly. Each bite should have a balanced mix of chicken and cheese.
  • Dressings and Toppings: Serve the buffalo chicken sliders with creamy dressings such as blue cheese or ranch to balance out the heat. And add fresh toppings like lettuce, tomato slices, or red onion for extra crunch and flavor.
  • Serve with Extras: serve with celery sticks, carrot sticks, or pickles for a refreshing contrast to the spicy flavors. Offer extra buffalo sauce on the side for dipping for those who like it extra hot.
  • Double Batch: Consider making a double batch of buffalo chicken sliders, as they tend to disappear quickly! They’re perfect for feeding a crowd or for enjoying leftovers the next day.

Storage and Reheating

  • My Buffalo Chicken sliders are best served fresh, but if you do have leftovers, store in an airtight container for up to 2 days.
  • Reheat in the oven or toaster oven at 325°F for about 10-15 minutes or until heated through. Or zap them in the microwave, I like to heat them in 30 second intervals until warm.
buffalo sliders made with chicken on a cutting board.

True or False: Game Day is ALL about the SNACKS!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a hand holding a buffalo chicken slider.
4.80 from 5 reviews

Sheet Pan Buffalo Chicken Sliders

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 sliders
My Sheet Pan Buffalo Chicken Sliders are made with shredded chicken smothered in spicy buffalo sauce and a generous layer of gooey melted cheese all nestled between soft and buttery slider buns. It's an irresistible combination of cheesy goodness and zesty buffalo flavor. Perfect for your next game day party, outdoor BBQ, or for an easy appetizer or snack!

Ingredients

  • 3 1/2 cups shredded chicken (I used a rotisserie chicken)
  • 1/2 cup buffalo sauce (Such as Franks)
  • 1/2 cup ranch dressing
  • 2 Tbsp. honey
  • 3 cloves garlic, minced or pressed with a garlic press
  • pinch of black pepper
  • 2 cups low moisture mozzarella cheese, freshly grated (not pre-shredded or from a container/bag)
  • 1/2 cup Parmesan cheese, freshly shredded (not pre-shredded or from a container/bag)
  • 12 count King's Hawaiian Rolls
  • 4 Tbsp. butter, melted
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Add the chicken to a mixing bowl. Pour in the buffalo hot sauce, ranch, honey, garlic and pepper.
    3 1/2 cups shredded chicken (I used a rotisserie chicken), 1/2 cup buffalo sauce (Such as Franks), 1/2 cup ranch dressing, 2 Tbsp. honey, 3 cloves garlic, minced or pressed with a garlic press, pinch of black pepper
  • Mix until combined.
  • Carefully slice the rolls in half. Place the bottom rolls on the prepared baking sheet.
    12 count King's Hawaiian Rolls
  • Add the chicken on top in an even layer.
  • Sprinkle both cheeses on top in an even layer. (you could also layer: cheese, chicken, then more cheese to "lock" in the chicken layer)
    2 cups low moisture mozzarella cheese, freshly grated, 1/2 cup Parmesan cheese, freshly shredded
  • Add the top rolls.
  • Add the Italian seasoning and garlic salt to the melted butter and stir. Brush most of the butter mixture on top of the rolls, leave a little to brush on after the come out of the oven.
    4 Tbsp. butter, melted, 1 tsp. Italian seasoning, 1 tsp. garlic salt
  • Cover with foil. Bake for ~15-20 minutes or until things are looking hot and melty.  Remove foil and bake for ~5 minutes longer.
  • Cool for a few minutes, then cut and serve hot. Can brush remaining butter on top after for glistened look, enjoy!!

Video

Notes

  • My Buffalo Chicken sliders are best served fresh, but if you do have leftovers, store in an airtight container for up to 2 days.
  • Reheat in the oven or toaster oven at 325°F for about 10-15 minutes or until heated through. Or zap them in the microwave, I like to heat them in 30 second intervals until warm.

Nutrition Information

Serving: 1slider, Calories: 230kcal (12%), Carbohydrates: 4g (1%), Protein: 16g (32%), Fat: 16g (25%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 59mg (20%), Sodium: 822mg (36%), Potassium: 134mg (4%), Fiber: 0.2g (1%), Sugar: 3g (3%), Vitamin A: 297IU (6%), Vitamin C: 0.02mg, Calcium: 197mg (20%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Andrea

Loved these !! This recipe is a keeper !! Easy high protein delicious meal .. and the leftovers warm up beautifully in oven .. I’ll definitely make this on repeat ! ❤️

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