Easy buffalo chicken sliders with rotisserie chicken, melty cheddar, ranch, and soft Hawaiian rolls baked until hot and golden.
My husband and I are buffalo chicken people. Wings, dip, wraps, pizza, we've done it all. But these sliders have become our favorite way to get that classic buffalo flavor, especially when there's a game on. They've earned a spot right next to our BBQ chicken sliders as a go-to recipe. My husband requests them by name now, and I'm happy to make them because they come together fast and nobody leaves disappointed.
The first time I made these, I wanted the bold, tangy heat of buffalo wings without the mess of actually making wings. These delivered. Frank's RedHot mixed with ranch dressing creates that perfect balance of spicy and creamy, and the cheddar melts into everything as it bakes. The King's Hawaiian rolls bring a soft, slightly sweet contrast that keeps the heat from taking over, and the butter with ranch seasoning on top gives the buns a golden, savory finish.
This recipe bends to whatever you're in the mood for. Want more heat? Add extra buffalo sauce. Prefer something milder? Go heavier on the ranch. You can throw in jalapeños or pile coleslaw on top for crunch. My husband dips his in extra ranch, and I usually set out carrot and celery sticks on the side to round things out.
Game day, casual dinners, weeknight cravings when you want something with a kick, these sliders work for all of it. They reheat fine, though we rarely test that because each batch vanishes quickly.
Ingredients
Rotisserie chicken is the base of these easy buffalo chicken sliders and keeps the recipe quick and flavorful. Rotisserie chicken is already seasoned and stays juicy when baked, making it ideal for sliders. You can use cooked chicken breasts or thighs instead, but rotisserie chicken delivers better texture and depth without extra prep.
Frank's RedHot buffalo sauce is a classic choice because it brings heat without overwhelming the chicken. It's tangy, buttery, and well-balanced, which is why it pairs so well with ranch dressing. If you prefer a milder slider, you can use less buffalo sauce or mix in extra ranch to tone down the heat. Shredded cheddar cheese rounds out the filling by cooling the heat and adding creaminess. Cheddar melts well and brings a sharp bite, but Monterey Jack or a cheddar blend work just as nicely.
King's Hawaiian rolls add a soft, slightly sweet contrast to the spicy filling. Their pillowy texture holds up well once baked and balances the bold buffalo flavor. If needed, brioche slider rolls or soft dinner rolls make a good substitute with a similar richness.
Green onions get sprinkled on top of the chicken for a bit of fresh, mild onion flavor. Butter and dried ranch seasoning mix get brushed on top of the rolls before baking, which adds extra flavor and gives the sliders a golden, savory finish without much effort.
See the recipe card for exact quantities.
How to Make Easy Buffalo Chicken Sliders?
These easy buffalo chicken sliders are a quick, crowd-pleasing option that comes together with minimal prep. Using rotisserie chicken keeps things simple, while the combination of buffalo sauce, ranch, and melted cheese delivers bold flavor in every bite.
Preheat the Oven and Prepare the Pan
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This prevents the sliders from sticking and makes cleanup easier.
Slice the Rolls
Mix the Buffalo Chicken Filling
Assemble the Sliders
Make the Butter Topping
Bake the Sliders
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Cover the sliders loosely with foil and bake for 15 to 20 minutes, until heated through. Remove the foil and bake for an additional 5 minutes if needed, just until the tops are lightly toasted.
Make It Better
These buffalo chicken sliders are easy to customize depending on what you have on hand. Regular yeast dinner rolls, brioche slider rolls, or even different flavors of Hawaiian rolls, such as Savory Butter, all work well. Any shredded chicken can be used, including chicken breasts or thighs cooked on the stovetop or in the oven, as long as the skin and bones are removed before adding it to the sliders.
You can switch up the cheese by using mozzarella, provolone, Monterey Jack, Colby Jack, or pepper jack. Shredded cheese can be mixed into the chicken, or sliced cheese can be layered evenly on top. For extra flavor and texture, add jalapeños or pickles, or finish the sliders with coleslaw or shredded cabbage. If you prefer a simpler finish, brush the buns with melted butter and dried parsley instead of the ranch seasoning mix.
Storage
Store any leftover buffalo chicken sliders in a sealed, airtight container in the refrigerator for up to 3 days. Let the sliders cool completely before storing to prevent soggy buns. To reheat, warm the sliders in the microwave in 1-minute increments until heated through. For best results, cover them loosely to keep the bread from drying out.
Top Tips for Easy Buffalo Chicken Sliders
Adjust the heat to your liking: If you prefer milder sliders, reduce the amount of buffalo sauce or mix in extra ranch dressing. For more heat, add a little extra buffalo sauce before baking.
Use freshly shredded cheese: Shredding your own cheddar helps it melt more smoothly and evenly than pre-shredded cheese, which can contain anti-caking agents.
Do not skip covering with foil: Tenting the sliders while baking keeps the buns from browning too quickly and allows the filling to heat through before toasting the tops.
Recipe
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Easy Buffalo Chicken Sliders
Ingredients
- 12 count King’s Hawaiian dinner rolls
- 4 cups shredded rotisserie chicken skin and bones removed
- 1 cup shredded cheddar cheese
- ½ cup Frank’s red hot buffalo sauce
- ½ cup ranch dressing
- Salt and pepper to taste
- ¼ cup chopped green onions
- 3 tablespoons butter
- 1 ½ tablespoons dried ranch seasoning mix
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Use a bread knife to slice the buns in half horizontally across then place the bottom buns onto the prepared baking sheet.
- In a large bowl, combine the rotisserie chicken, cheddar cheese, buffalo sauce, ranch dressing, salt and pepper. Stir until evenly combined and chicken is coated in the sauce.
- Spread the coated chicken in an even layer over the bottom buns. Top with green onions. Then place the top buns back on.
- In a small bowl, add the butter and dried ranch seasoning. Microwave for 10 seconds, just until butter is melted. Stir to combine.
- Brush the butter mixture evenly on top of the buns.
- Tent with foil and bake for 15-20 minutes. Remove the foil and then bake for an additional 5 minutes if needed to toast the buns.
