Sheet Pan Buffalo Chicken Sliders

a hand holding a buffalo chicken slider.

Sheet Pan Buffalo Chicken 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!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings sliders

Calories 230kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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